What’s new on total phenols and ?-oryzanol derivatives in wheat? A comparison between modern and ancient varieties

A big challenge for our century concerns discovering new foods, including re-discovering ancient wheat. Phenolic and steryl ferulates composition of Tuscan Campania wheat samples was evaluated by HPLC-DAD-MS/MS. Cinnamic acids flavonoids were expressed as ferulic acid schaftoside equivalents, respectively. Agronomic conditions with a higher rate plants/m2 promoted amounts phenols in most the varieties. The varieties Gentil Rosso (1137 ?g/mg dry weight) Carosella 2 (854 showed highest amount, determined HPLC-DAD. Steryl equivalents. Campestanyl sitostanyl found main compounds wheat, differently from rice, millet sorghum; 10 caffeoyl phytosterols tentatively identified. Total ranged 37.6–62.3 ?g/g weight 14.4–56.6 weight, Ancient whole pasta 50 % respect to modern pasta. study compared first time content ?-oryzanol derivatives