Effects of durum wheat debranning on total antioxidant capacity and on content and profile of phenolic acids

• Main Authors: Daniela Martini, Maria Grazia D'Egidio, Isabella Nicoletti, Danilo Corradini, Federica Taddei
• Format: Article
• Language: English
• Published: Elsevier 2015-08-01
• Series: Journal of Functional Foods
• Subjects: Durum wheat; Debranning process; Bran fractions; Debranned kernels; Phenolic acids; Total antioxidant capacity
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464615002431

Durum wheat was debranned by a twelve-step sequential process, which was evaluated by monitoring the total antioxidant capacity (TAC) and the content of free, conjugated and bound phenolic acids (PAs), in both bran fractions (BF) and resulting kernels (DK). The debranning process was shown to affect the content of PAs, to a different extent depending on the PA form, but not the percentage distribution of individual PAs whereas TAC was mostly affected in the BF and less in the DK. Interestingly, PA content and TAC were significantly higher than those of semolina, wholemeal and even coarse bran produced by the same durum wheat used in the study. These results suggest that the debranning process is a valuable way for reaching the optimal debranning level useful to obtain selected fractions, to be used as functional ingredients, and debranned kernels to be whole milled for the production of less refined foods.