Antioxidant Potential Profile of Portuguese Wheat (Bread and Durum) Germplasm

Antioxidant properties of phenolic compounds are presumed responsible for several health benefits due to their capacity scavenge free radicals and chelate metals prevenient oxidative stress. Since these ubiquitous in plants, including cereals, the available antioxidant potential profile wheat genotypes could allow development new cultivars with an increased nutritional value that may result antioxidant-rich foods. In this study, total phenolics content (TPC) was quantified whole grain flour 92 (46 each from bread durum) genotypes, which were evaluated under field conditions during 2 different crop seasons (2004-05 2009-10). Of ninety-two, fourteen (six eight durum wheat, respectively) comprehensively activity [2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) reducing power] ferulic acid contents. The results revealed substantial genotypic variability exists TPC a mean 991 787 µg equivalents (FAE)/g DW respectively. Moreover, bound as source acid, both cis- trans-isomers, observed major contributor phenolics, must be considered assessing grain. conclusion, findings also help improve grains natural sources antioxidants utilizing selected breeding programs.