Bioactive components and antioxidant capacity of Ontario hard and soft wheat varieties

Canadian Journal of Plant Science

Volumn 92, Issue 1, 2012, Pages 19-30

  Ragaee, S ^a   Guzar, I ^a   Abdel Aal, E S M ^b   Seetharaman, K ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Antioxidants; Bioactive components; Fiber; Phenolic compounds; Wheat

Indexed keywords

AGRICULTURAL RESEARCH; ANTIOXIDANT; BIOACTIVITY; CULTIVAR; DIET; FOOD INDUSTRY; INHIBITION; LIPID; MEMBRANE; OXIDATION; PHENOLIC COMPOUND; RADICAL; WHEAT;

CANADA; ONTARIO [CANADA];

TRITICUM AESTIVUM;

EID: 84856992958     PISSN: 00084220     EISSN: 19181833     Source Type: Journal    
DOI: 10.4141/CJPS2011-100     Document Type: Article

References (66)

1. Abdel-Aal, E.-S. M., Hucl, P., Sosulski, F. W., Graf, R., Gillott, C. and Pietrzak, L. 2001. Screening spring wheat for midge resistance in relation to ferulic acid content. J. Agric. Food Chem. 49: 3559-3566.
2. Adom, K. and Liu, R. 2002. Antioxidant activity of grains. J. Agric. Food Chem. 50: 6182-6187.
3. Adom, K., Sorrells, M. and Liu, R. 2003. Phytochemical profiles and antioxidant activity of wheat varieties. J. Agric. Food Chem. 51: 7825-7834.
4. Adom, K., Sorrells, M. and Liu, R. 2005. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. J. Agric. Food Chem. 53: 2297-2306.
5. Aitken, T. R. and Geddes, W. F. 1934. The behaviour of strong flours of widely varying protein content when subjected to normal and severe baking procedures. Cereal Chem. 11: 487-504.
6. American Association of Cereal Chemists International. 2008. Approved methods of the American Association of Cereal Chemists. 11th ed. AACC, St. Paul, MN.
7. Anderson, J. W. and Bridges, S. R. 1988. Dietary fiber content of selected foods. Am. J. Clin. Nutr. 47: 440-447.
8. Andreasen, M. F., Christensen, L. P., Meyer, A. S. and Hansen, A. 2000. Ferulic acid dehydrodimers in rye (Secale cereale L.). J. Cereal Sci. 31: 303-307.
9. Beta, T., Nam, S., Dexter, J. E. and Sapirstein, H. D. 2005. Phenolic content and antioxidant activity of pearled wheat and roller milled fractions. Cereal Chem. 82: 390-393.
10. Campbell, C. A. and Davidson, H. R. 1979. Effect of temperature, nitrogen fertilization and moisture stress on yield, yield components, protein content and moisture use efficiency of Manitou spring wheat. Can. J. Plant Sci. 59: 963-974.
11. Chen, Y., Dunford, N. T., Edwards, J., Carver, B. and Good, C. 2009. Genotype and environment affect phytosterol content and composition of wheat. Cereal Chem. 86: 96-99.
12. Finlay, G. J., Bullock, P. R., Sapirstein, H. D., Naaem, H. A., Hussain, A., Angadi, S. V. and DePauw, R. M. 2007. Genotypic and environmental variation in grain, flour, dough and breadmaking characteristics of western Canadian spring wheat. Can. J. Plant Sci. 87: 679-690.
13. Gao, L., Wang, S., Oomah, B. D. and Mazza, G. 2002. Wheat quality: Antioxidant activity of wheat millstreams. Pages 219-233 in P. Ng and C. W. Wrigley, eds. Wheat quality elucidation. AACC International, St. Paul, MN.
14. Gebruers, K., Dornez, E., Boros, D., Fra, A., Dynkowska, W., Bed, Z., Rakszegi, M., Delcour, J. A. and Courtin, C. M. 2008. Variation in the content of dietary fiber and components thereof in wheats in the healthgrain diversity screen. J. Agric. Food Chem. 56: 9740-9749.
15. Gélinas, P. and McKinnon, C. M. 2006. Effect of wheat variety, farming site, and bread-baking on total phenolics. Int. J. Food Sci. Technol. 41: 329-332.
16. Genc, H., Ozdemir, M. and Demirbas, A. 2001. Analysis of mixed-linked (103), (104)-b-D-glucans in cereal grains from Turkey. Food Chem. 73: 221-224.
17. Graybosch, R. A., Peterson, C. J., Baenziger, P. S. and Shelton, D. R. 1995. Environmental modification of hard red winter wheat flour protein composition. J. Cereal Sci. 22: 45-51.
18. Harris, P. J. and Smith, B. G. 2006. Plant cell-walls and cellwall polysaccharides: structures, properties and uses in food products. Int. J. Food Sci. Technol. 41: 129-143.
19. Hatcher, D. W. and Kruger, J. E. 1997. Simple phenolic acids in flours prepared from Canadian wheat: relationship to ash content, color, and polyphenol oxidase activity. Cereal Chem. 74: 337-343.
20. Henry, R. J. 1987. Pentosan and (103), (104)-b-Glucan concentrations in endosperm and wholegrain of wheat, barley, oats and rye. J. Cereal Sci. 6: 253-258.
21. Jarvis, C. K. 2006. Growing season impacts on bread-making quality of Canada western red spring wheat grown in producer fields across Western Canada. M. Sc thesis, University of Manitoba, Winnipeg, MB.
22. Jha, R., Bindelle, J., Rossnagel, B., Van Kessel, A. and Leterme, P. 2010. In vitro fermentation characteristics for pigs of hulless barleys differing in b-glucan content. Livest Sci. 133: 141-143.
23. Johansson, E. and Svensson, G. 1998. Variation in breadmaking quality: Effects of weather parameters on protein concentration and quality in some swedish wheat cultivars grown during the period 1975-1996. J. Sci. Food Agric. 78: 109-118.
24. Li, W., Shan, F., Sun, S., Corke, H. and Beta, T. 2005. Free radicals cavenging properties and phenolic content of Chinese black-grained wheat. J. Agric. Food Chem. 53: 8533-8536.
25. Li, W., Cui, S. W. and Kakuda, Y. 2006. Extraction, fractionation, structural and physical characterization of wheat b-D-glucans. Carbohydr. Polym. 63: 408-416.
26. Li, L., Ward, J. L. and Shewry, P. R. 2008. Phenolic acids in wheat varieties in the healthgrain diversity screen. J. Agric. Food Chem. 56: 9732-9739.
27. Liu, S., Manson, J. E., Stampfer, M. J., Hu, F. B., Giovannucci, E., Colditz, G. A., Hennekens, C. H. and Willett, W. C. 2000. A prospective study of whole grain intake and risk of type 2 diabetes mellitus in US women. Am. J. Public Health. 90: 1409-1415.
28. Liyana-Pathirana, C. and Shahidi, F. 2006. Importance of insoluble-bound phenolics to antioxidant properties of wheat. J. Agric. Food Chem. 54: 1256-1264.
29. McCleary, B. V. and Glennie-Holmes, M. 1985. Enzymic quantification of (103), (104)-b-D Glucanin barley and malt. J. lnst. Brew. 91: 285-295.
30. McDougall, G. J. and Stewart, D. 2005. The inhibitory effects of berry polyphenols on digestive enzymes. Biofactors 23: 189-195.
31. Menga, V., Fares, C., Troccoli, A., Cattivelli, L. and Baiano, A. 2010. Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species. Int. J. Food Sci. Technol. 45: 7-16.
32. Meyer, K. A., Kushi, L. H., Jacob, D. R., Slavin, J., Sellers, T. A. and Folsom, A. R. 2000. Carbohydrates, dietary fibre, incident type 2 diabetes mellitus in older women. Am. J. Clin. Nutr. 71: 921-930.
33. Mikhaylenko, G. G., Czuchajowska, Z., Baik, B. K. and Kidwell, K. K. 2000. Environmental influences on flour composition, dough rheology, and baking quality of spring wheat. Cereal Chem. 77: 507-511.
34. Moore, M. A., Beom Park, C. and Tsuda, H. 1998. Soluble and insoluble fiber influences on cancer development. Crit. Rev. Oncol. Hematol. 27: 229-242.
35. Moore, J., Hao, Z., Zhou, K., Luther, M., Costa, J. and Yu, L. 2005. Carotenoid, tocopherol, phenolic acid, and antioxidant properties of Maryland-grown soft wheat. J. Agric. Food Chem. 53: 6649-6657.
36. Moore, J., Liu, J., Zhou, K. and Yu, L. 2006. Effects of genotype and environment on the antioxidant properties of hard winter wheat bran. Agric. Food Chem. 54: 5313-5322.
37. Morris, G. F., Li, S., King, G. E., Engle, D. A., Burns, J. W. and Ross, A. S. 2009. A Comprehensive genotype and environment assessment of wheat grain ash content in Oregon and Washington: Analysis of variation. Cereal Chem. 86: 307-312.
38. Mpofu, A., Sapirstein, H. D. and Beta, T. 2006. Genotype and environmental variation in phenolic content, phenolic acid composition and antioxidant activity of hard spring wheat. J. Agric. Food Chem. 54: 1265-1270.
39. Nyman, M., Siljestrom, M., Pedersen, B., Bach Knudsen, K. E., Asp, N.-G., Johansson, C.-G. and Eggum, B. O. 1984. Dietary fiber content and composition in six cereals at different extraction rates. Cereal Chem. 61: 14-19.
40. Ordaz-Ortiz, J. J., Devaux, M.-F. and Saulnier, L. 2005. Classification of wheat varieties based on structural features of arabinoxylans as revealed by endoxylanase treatment of flour and grain. J. Agric. Food Chem. 53: 8349-8356.
41. Peterson, C., Johnson, V. and Mattern, P. 1983. Evaluation of variation in mineral element concentrations in wheat flour and bran of different cultivars. Cereal Chem. 60: 450-455.
42. Peterson, C., Johnson, V. and Mattern, P. 1986. Influence of cultivar and environment on mineral and protein concentrations of wheat flour, bran and grain. Cereal Chem. 63: 183-186.
43. Pomeranz, Y. 1981. Advances in cereal science and technology. Vol. IV. American Association of Cereal Chemists: The Association, St. Paul, MN.
44. Rakszegi, M., Boros, D., Kuti, C., Lang, L., Bedo, Z. and Shewry, P. R. 2008. Composition and end-use quality of 150 wheat lines selected for the healthgrain diversity screen. J. Agric. Food Chem. 56: 9750-9757.
45. Ramulu, P. and Rao, P. 1997. Effect of processing on dietary fiber content of cereals and pulses. Plant Foods Hum. Nutr. 50: 249-257.
46. Reilly, P., Sweeney, T., Smith, A. G., Pierce, K. M., Gahan, D. A., Callan, J. J. and O'Doherty, J. V. 2010. The effects of cereal-derived b-glucans and enzyme supplementation on intestinal microbiota, nutrient digestibility and mineral metabolism in pigs. Livest Sci. 133: 144-147.
47. Saulnier, L., Sado, P.-E., Branlard, G., Charmet, G. and Guillon, F. 2007. Wheat arabinoxylans: exploiting variation in amount and composition to develop enhanced varieties. J. Cereal Sci. 46: 261-281.
48. Schofield, J. D. 1994. Wheat proteins: structure and functionality in milling and bread making. Pages 73-106 in W. Bushuk and V. Rasper, eds. Wheat: production, composition and utilization. Blackie Academic and Professionals, Glasgow, UK.
49. Seal, C. and Brownlee, I. 2010. Whole grains and health, evidence from observational and intervention studies. Cereal Chem. 87: 167-174.
50. Selles, F. and Zentner, R. P. 1998. Environmental factors affecting wheat protein. Pages 139-150 in D. B. Fowler, W. E. Geddes, A. M. Johnston, and K. R. Preston, eds. Wheat protein production and marketing. Proc. Wheat Protein Symposium. Saskatoon, Mar. 09-10. University Extension Press, University of Saskatchewan, Saskatoon, SK.
51. Shewry, P., Piironen, V., Lampi, A.-M., Nystrom, L., Li, L., Rakszegi, M., Fras, A., Boros, D., Gebruers, K., Courtin C. M., Delcour, J. A., Andersson, A. A. M., Dimberg, L., Bedo, Z. and Ward, J. L. 2008. Phytochemical and fiber components in oat varieties in the healthgrain diversity screen. J. Agric. Food Chem. 56: 9777-9784.
52. Shewry, P. R., Piironen, V., Lampi, A.-M., Edelmann, M., Kariluoto, S., Nurmi, T., Fernandez Orozco, R., Ravel, C., Charmet, G., Andersson, A. A. M.,. Aman, P., Boros, D., Gebruers, K., Dornez, E., Courtin, C. M., Delcour, J. A., Rakszegi, M., Bedo, Z. and Ward, J. L. 2010. The healthgrain wheat diversity screen: Effects of genotype and environment on phytochemicals and dietary fiber components. J. Agric. Food Chem. 58: 9291-9298.
53. Singleton, V. L. and Rossi, J. A. 1965. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am. J. Enol. Vitic. 16: 144-158.
54. Sosulski, F., Krygier, K. and Hogge, L. 1982. Free, esterified, and insoluble bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours. J. Agric. Food Chem. 30: 337-340.
55. Stone, B. and Morell, M. K. 2009. Carbohydrates. Pages 299-362 in K. Khan and P. R. Shewry, eds. Wheat: Chemistry and technology AACC, St. Paul, MN.
56. Temple, N. J. 2000. Antioxidants and disease: More questions than answers. Nutr. Res. 20: 449-459.
57. Vaher, M., Matso, K., Levandi, T., Helmja, K. and Kaljurand, M. 2010. Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties. Procedia Chem. 2: 76-82.
58. Ward, J. L., Poutanen, K., Gebruers, K., Piironen, V., Lampi, A.-M., Nystrom, L., Andersson, A. A. M.,. Aman, P., Boros, D., Rakszegie, M., Bedo, Z. and Shewry, P. R. 2008. The healthgrain Cereal diversity screen: concept, results and prospects. J. Agric. Food Chem. 56: 9699-9709.
59. Willet, W. 1994. Diet and health: what should we eat? Science 264: 532-537.
60. Yu, L., Perret, J., Harris, M., Wilson, J. and Haley, S. 2003. Antioxidant properties of bran extracts from "Akron" wheat grown at different locations. J. Agric. Food Chem. 51: 1566-1570.
61. Yu, L., Haley, S., Perret, J. and Harris, M. 2004. Comparison of wheat flours grown at different locations for their antioxidant properties. Food Chem. 86: 11-16.
62. Zebarth, B., Warren, C. and Sheard, R. 1992. Influence of winter of the rate of nitrogen fertilization on the mineral content wheat in Ontario. J. Agric. Food Chem. 40: 1528-1530.
63. Zhou, K. and Yu, L. 2004. Antioxidant properties of bran extracts from Trego wheat grown at different locations. J. Agric. Food Chem. 52: 1112-1117.
64. Zhou, K., Laux, J. and Yu, L. 2004a. Comparison of Swiss red wheat grain and fractions for their antioxidant properties. J. Agric. Food Chem. 52: 1118-1123.
65. Zhou, K., Su, L. and Yu, L. 2004b. Phytochemicals and antioxidant properties in wheat bran. J. Agric. Food Chem. 52: 6108-6114.
66. Zieliń ski, H. and Kozlowska, H. 2000. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J. Agric. Food Chem. 48: 2008-2016.