Evaluation of antioxidant and antimicrobial activities of whole flours obtained from different species of Triticum genus

Abstract Whole wheat is an exceptional source of phenolic compounds representing a promising phytochemical class to prevent diet-related chronic diseases thanks its antioxidant activities. The present work reports the profile, capacity, antimicrobial activity and effect on Lactobacillus brevis growth eight whole flours obtained from four ancient modern genotypes Italian Triticum genus. Total content (TPC) total flavonoid (TFC) were quantified, activities assessed using oxygen radical absorbance capacity (ORAC) 2,2-diphenyl-1-picrylhydrazyl (DPPH) in vitro tests. HPLC-DAD/FLD was used detect presence compounds. Moreover, flour extracts against some potentially pathogenic Gram negative positive bacteria assessed. Results showed quantitative differences (p < 0.05) activities, concentrations five acids (resorcinol, tyrosol, caffeic acid, syringic acid ferulic acid) among genotypes. Pathogenic significantly negatively affected by while L. stimulated. principal component analysis (PCA) confirmed that profile influenced genotypic characteristics studied varieties, suggesting Saragolla stand out for most interesting profile. Overall, this research emphasizes how spp. grains must be investigated select richer bioactive Graphical abstract