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Antioxidant Activity and Essential Amino acid Content of Bread Wheat (Triticum aestivum L.) Varieties

Year 2023, Volume: 29 Issue: 1, 130 - 141, 31.01.2023

Ali Yiğit Osman Erekul

https://doi.org/10.15832/ankutbd.999660
Cited By: 2

Abstract

In recent years, consumption of healthy and nutritious products has come to the forefront with the increased consumers’ awareness because of sensitivity to human health. Bread wheat provides the important proportion of protein, fiber, mineral, and antioxidant compounds that detected wheat and wheat-based products in daily consumption. The study aimed to provide new insights and results on the antioxidant properties and essential amino acid profile of 45 bread wheat varieties collected from different ecological regions of Turkey. Antioxidant activity was measured using DPPH radical and total phenolic content was determined by using the Folin-Ciocalteu method used gallic acid as standard. Essential amino acid content was evaluated by oxidation and hydrolysis procedure by HPLC analysis. As a result of the study, significant differences and correlations were found between the varieties and all evaluated parameters. Total phenolic content and antioxidant activity values respectively ranged between 102.4 and 211.8 μg GAE/g (gallic acid equivalent/g), 11.8 and 26.3% inhibition in whole wheat flour. Amino acid amount and profile were significantly affected by variety and the most limiting amino acid lysine showed a wide range (0.39-1.47 g/100 g flour) and the concentration of leucine and phenylalanine were found to be higher in wheat compared to the other essential amino acids. Correlation analysis between protein and essential amino acids demonstrated a positive correlation with high values. Clustering analysis highlighted an important genetic diversity, suggesting that winter growth habit varieties have valuable nourishment properties with high protein and amino acid composition. These data suggest that health and nourishment properties influenced differently by genotype potential of wheat grain.

Keywords

Whole wheat antioxidants protein quality Lysine DPPH HPLC cluster

Supporting Institution

This master thesis was supported by Turkey Council of Higher Education (YÖK) with a scholarship for study abroad and ADÜ ÖYP Research Capacity Development Funds (Project no. 14045).

Project Number

ADÜ ÖYP-14045

Thanks

We are grateful to Prof. Dr. Dr. h.c Frank Ellmer (Humboldt Universität zu Berlin), Prof. Dr. Jürgen Zentek, Luisa Ebersbach and Katharina Topp (Freie Universität Berlin) for their technical and valuable support for amino acid analysis and Assoc. Prof. Dr. Aslı Yorulmaz (Aydın Adnan Menderes University, Department of Food Engineering) for technical support for antioxidant analysis.

References

  • Adom K K & Liu R H (2002). Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50: 6182-6187. DOI: 10.1021/jf0205099.
  • Anjum F M, Ahmad I, Butt M S, Sheikh M A & Pasha I. (2005). Amino acid composition of spring wheats and losses of lysine during chapati baking. Journal of Food Composition and Analysis, 18:523-532. DOI: 10.1016/j.jfca.2004.04.009.
  • Arslan M, Gülsoy S, Karataş R, Koray E Ş, Kaptanoğlu A S, Mert A, Kavgacı A, Özkan K (2019). Relationships among forest vegetation, plant diversity and some environmental factors in Türkmen Mountain (Eskişehir-Kütahya, Turkey). Turkish Journal of Forestry Research, 6 (2): 128-141. DOI: 10.17568/ogmoad.507432.
  • Brand-Williams W, Cuvelier M E & Berset C (1995). Use of a radical method to evaluate antioxidant activity. Lebensm. Wiss. u. Technology-Food Science and Technology, 28(1): 25-30. DOI: 10.1016/S0023-6438(95)80008-5.
  • Engert N & Honermeier B (2011). Characterization of grain quality and phenolic acids in ancient wheat species (Triticum sp.). Journal of Applied Botany and Food Quality, 84: 33-39.
  • Erekul O & Köhn W (2006). Effect of weather and soil conditions on yield components and bread-making quality of winter wheat (Triticum aestivum L.) and winter triticale (Triticosecale Wittm.) varieties in north-east Germany. Journal of Agronomy and Crop Science, 192: 452-464.
  • Erekul O., Götz K.P., Koca Y.O. (2012): Effect of sulphur and nitrogen fertilization on bread-making quality of wheat (Triticum aestivum L.) varieties under Mediterranean climate conditions. Journal of Applied Botany and Food Quality, 85: 17-22.
  • EU Commission Regulation (2009). Amtsblatt der Europäischen Union, Verordnung (EG) der Kommission vom 27 Januar 2009 zur Festlegung der Probenahmeverfahren und Analysemethoden für die amtliche Untersuchung von Futtermitteln, Nr. 152: 24-26.
  • Faostat (2018). Food and Agriculture Organization of the United Nations, Statistics. Available at http://www.fao.org/faostat/en/#data/QC (accessed May 20, 2020).
  • Gasztonyi M N, Farkas R T, Berki M, Petróczi I M & Daood H G (2011). Content of phenols in wheat as affected by varietal and agricultural factors. Journal of Food Composition and Analysis, 24: 785-789. DOI: 10.1016/j.jfca.2011.04.011.
  • Iqbal S, Bhanger M I & Anwar F (2007). Antioxidant properties and components of bran extracts from selected wheat varieties commercially avaliable in Pakistan. LWT- Food Science and Technology, 40: 361-367. DOI: 10.1016/j.lwt.2005.10.001.
  • Kaluza W Z, McGrath R M, Roberts T C & Schröder H H (1980). Separation of phenolics of Sorghum bicolor (L.) moench grain. Journal of Food Chem., Vol: 28 (6): 1191-1196. DOI: 10.1021/jf60232a039.
  • Konvalina P, Capouchová I, Stehno Z, Jr. Moudrý J & Moudrý J (2011). Composition of essential amino acids in emmer wheat landraces and old and modern varieties of bread wheat. Journal of Food, Agriculture & Environment, 9(3/4): 193-197.
  • Lachman J, Orsák M, Pivec V & Jírů K (2012). Antioxidant activity of grain einkorn (Triticum monococcum L.), emmer (Triticum dicoccum Schuebl [Schrank]) and spring wheat (Triticum aestivum L.) varieties. Plant, Soil and Environ., 58 (1): 15-21.
  • Li H B, Wong C C, Cheng K W & Chen F (2008). Antioxidant properties in vitro and total phenolic contents in methanol extracts from medicinal plants. LWT-Food Science and Technology, 41: 385-390. DOI: 10.1016/j.lwt.2007.03.011.
  • Liyana-Pathirana C M & Shahidi F (2005). Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food Chemistry, 93: 47-56. DOI: 10.1016/j.foodchem.2004.08.050.
  • Liyana-Pathirana C M & Shahidi F (2006). Antioxidant properties of commercial soft and hard winter wheats (Triticum aestivum L.) and their milling fractions. Journal of the Science of Food and Agriculture, 86: 477-485. DOI: 10.1002/jsfa.2374.
  • Lv J, Lu Y, Niu Y, Whent M, Ramadan M F, Costa J & Yu L (2013). Effect of genotype, environment, and their interaction on phytochemical compositions and antioxidant properties of soft winter wheat flour. Food Chemistry, 138: 454-462. DOI: 10.1016/j.foodchem.2012.10.069.
  • Ma D, Sun D, Li Y, Wang C, Xie Y & Guo T (2014). Effect of nitrogen fertilization and irrigation on phenolic content, phenolic acid composition, and antioxidant activity of winter wheat grain. J. Sci. Food Agric., 95:1039-1046. DOI: 10.1002/jsfa.6790.
  • Ma D, Sun D, Zuo Y, Wang C, Zhu Y & Guo T (2014a). Diversity of antioxidant content and its relationship to grain color and morphological characteristics in winter wheat grains. Journal of Integrative Agriculture, 13 (6): 1258-1267. DOI: 10.1016/S2095-3119(13)60573-0.
  • Mazzoncini M, Antichi D, Silvestri N, Ciantelli G & Sgherri C (2015). Organically vs conventionally grown winter wheat: Effects on grain yield, technological quality, and on phenolic composition and antioxidant properties of bran and refined flour. Food Chemistry, 175: 445-451. DOI: 10.1016/j.foodchem.2014.11.138.
  • Mc Cune B, Mefford M J (2006). Multivariate analysis of ecological data. MjM Software Design, Gleneden Beach, Oregon.
  • Miller H E, Rigelhof F, Marquart L, Prakash A & Kanter M (2000). Antioxidant content of whole grain breakfast cereals, fruits and vegetables. Journal of the American College of Nutrition, 19 (3): 312S-319S. DOI: 10.1080/07315724.2000.10718966.
  • Moore J, Liu J G, Zhou K & Yu L (2006). Effects of genotype and environment on the antioxidant properties of hard winter wheat bran. J. Agric. Food. Chem., 54: 5313-5322. DOI: 10.1021/jf060381l.
  • Mpofu A, Sapirstein H D & Beta T (2006). Genotype and environmental variation in phenolic content, phenolic acid composition, and antioxidant activity of hard spring wheat. Journal of Agricultural and Food Chemistry, 54: 1265-1270. DOI: 10.1021/jf052683d.
  • Narwal S, Thakur V, Sheoran S, Dahiya S, Jaswal S & Gupta R K (2012). Antioxidant activity and phenolic content of the Indian wheat varieties. J. Plant Biochem., 23(1): 11-17. DOI: 10.1007/s13562-012-0179-1.
  • Oliveira L S & Franca A S (2011). Applications of near infrared spectroscopy (NIRS) in food quality evaluation. Food Quality: Control, Analysis and Consumer Concerns, Chapter 3: 131-179.
  • Okarter N, Liu C S, Sorrels M E & Liu R H (2010). Phytochemical content and antioxidant activity of six diverse varieties of whole wheat. Food Chemistry, 119: 249-257. DOI: 10.1016/j.foodchem.2009.06.021.
  • Öztürk M Z, Çetinkaya G, Aydın S (2017). Köppen-Geiger iklim sınıflandırmasına göre Türkiye’nin iklim tipleri. Journal of Geography, 35: 17-27: DOI: 10.26650/JGEOG295515.
  • Ragaee S, Abdel-Aal E M & Noaman M (2006). Antioxidant activity and nutrient composition of selected cereals for food use. Food Chemistry, 98: 32–38. DOI: 10.1016/j.foodchem.2005.04.039.
  • Revanappa S B & Salimath P V (2011). Phenolic acid profiles and antioxidant activities of different wheat (Triticum aestivum L.) varieties. Journal of Food Biochemistry, 35: 759-775. DOI: 10.1111/j.1745-4514.2010.00415.x.
  • Ryan L, Thondre P S & Henry C J K (2011). Oat-based breakfast cereals are a rich source at polyphenols and high in antioxidant potential. Journal of Food Composition and Analysis, 24: 929-934. DOI: 10.1016/j.jfca.2011.02.002.
  • Siddiqi R A, Singh T P, Rani M, Sogi D S & Bhat M A (2020). Diversity in grain, flour, amino acid, protein profiling, and proportion of total flour proteins of different wheat cultivars of North India. Frontiers in Nutrition, 7 (141): 1-16. DOI: 10.3389/fnut.2020.00141.
  • Serea C & Barna O (2011). Phenol content and antioxidant activity in milling fractions of bread wheat cultivars. Annals. Food Science and Technology, 12(1): 30-34.
  • Shewry P R (2009). Wheat. Journal of Experimental Botany, 60 (6): 1537-1553. DOI: 10.1093/jxb/erp058.
  • Sumczynski D, Bubelova Z, Sneyd J, Erb-Weber S & Mlcek J (2015). Total phenolics, flavanoids, antioxidant activity, crude fiber and digestibility in non-traditional wheat flakes and muesli. Food Chemistry, 174: 319-325. DOI: 10.1016/j.foodchem.2014.11.065.
  • Tian W & Li Y (2018). Phenolic acid composition and antioxidant activity of hard red winter wheat varieties. Journal of Food Biochemistry, 42: 1-11. DOI: 10.1111/jfbc.12682.
  • Ufaz S & Galili G (2008). Improving the content of essential amino acids in crop plants: Goals and Opportunities. Plant Physiology, 147: 954-961. DOI: 10.1104/pp.108.118091.
  • Vaher M, Matso K, Levandi T, Helmja K & Kaljurand M (2010). Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties. Procedia Chemistry, 2: 76-82. DOI: 10.1016/j.proche.2009.12.013.
  • Wang J, Chatzidimitriou E, Wood L, Hasanalieva, G, Markellou E, Iversen P O, Seal, C, Baranski M, Vigar V, Ernst L, Willson A, Thapa M, Barkla B J, Leifert C, Rempelos L (2020). Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour-Results of a retail survey in the UK and Germany-2. Antioxidant activity, and phenolic and mineral content. Food Chemistry: X, 6: 1-10. DOI: 10.1016/j.fochx.2020.100091.
  • Ward J H (1963). Hierarchical grouping to optimize and objective function. Journal of the America Statistical Association, 58: 236-244.
  • Xu J, Li Y, Zhao Y, Wang D & Wang W (2021). Influence of antioxidant dietary fiber on dough properties and bread qualities: A review. Journal of Functional Foods, 80: 1-10. DOI: 10.1016/j.jff.2021.104434.
  • Yılmaz E, Çiçek İ (2018). Detailed Köppen Geiger climate regions of Turkey. International Journal of Human Sciences, 15 (1): 225-242. DOI: 10.14687/jhs.v15i1.5040.
  • Zhang P, Ma G, Wang C, Lu H, Li S, Xie Y, Ma D, Zhu Y & Guo T (2017). Effect of irrigation and nitrogen application on grain amino acid composition and protein quality in winter wheat. Plos One, 12 (6): 1-15. DOI: 10.1371/journal.pone.0178494.
  • Zhou K & Yu L (2004). Antioxidant properties of bran extracts from Trego wheat grown at different locations. Agric. Food Chemistry, 52: 1112-1117. DOI: 10.1021/jf030621m.
  • Žilić S, Serpen A, Akıllıoğlu G, Janković M & Gökmen V (2012). Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour. Journal of Cereal Science, 56: 652-658. DOI: 10.1016/j.jcs.2012.07.014.
  • Žilić S (2016). Phenolic compounds of wheat their content, antioxidant capacity and bioaccessibility. MOJ Food Processing & Technology, 2 (3): 85-89. DOI: https://doi.org/10.15406/mojfpt.2016.02.00037.

Year 2023, Volume: 29 Issue: 1, 130 - 141, 31.01.2023

Ali Yiğit Osman Erekul

https://doi.org/10.15832/ankutbd.999660
Cited By: 2

Abstract

Project Number

ADÜ ÖYP-14045

References

  • Adom K K & Liu R H (2002). Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50: 6182-6187. DOI: 10.1021/jf0205099.
  • Anjum F M, Ahmad I, Butt M S, Sheikh M A & Pasha I. (2005). Amino acid composition of spring wheats and losses of lysine during chapati baking. Journal of Food Composition and Analysis, 18:523-532. DOI: 10.1016/j.jfca.2004.04.009.
  • Arslan M, Gülsoy S, Karataş R, Koray E Ş, Kaptanoğlu A S, Mert A, Kavgacı A, Özkan K (2019). Relationships among forest vegetation, plant diversity and some environmental factors in Türkmen Mountain (Eskişehir-Kütahya, Turkey). Turkish Journal of Forestry Research, 6 (2): 128-141. DOI: 10.17568/ogmoad.507432.
  • Brand-Williams W, Cuvelier M E & Berset C (1995). Use of a radical method to evaluate antioxidant activity. Lebensm. Wiss. u. Technology-Food Science and Technology, 28(1): 25-30. DOI: 10.1016/S0023-6438(95)80008-5.
  • Engert N & Honermeier B (2011). Characterization of grain quality and phenolic acids in ancient wheat species (Triticum sp.). Journal of Applied Botany and Food Quality, 84: 33-39.
  • Erekul O & Köhn W (2006). Effect of weather and soil conditions on yield components and bread-making quality of winter wheat (Triticum aestivum L.) and winter triticale (Triticosecale Wittm.) varieties in north-east Germany. Journal of Agronomy and Crop Science, 192: 452-464.
  • Erekul O., Götz K.P., Koca Y.O. (2012): Effect of sulphur and nitrogen fertilization on bread-making quality of wheat (Triticum aestivum L.) varieties under Mediterranean climate conditions. Journal of Applied Botany and Food Quality, 85: 17-22.
  • EU Commission Regulation (2009). Amtsblatt der Europäischen Union, Verordnung (EG) der Kommission vom 27 Januar 2009 zur Festlegung der Probenahmeverfahren und Analysemethoden für die amtliche Untersuchung von Futtermitteln, Nr. 152: 24-26.
  • Faostat (2018). Food and Agriculture Organization of the United Nations, Statistics. Available at http://www.fao.org/faostat/en/#data/QC (accessed May 20, 2020).
  • Gasztonyi M N, Farkas R T, Berki M, Petróczi I M & Daood H G (2011). Content of phenols in wheat as affected by varietal and agricultural factors. Journal of Food Composition and Analysis, 24: 785-789. DOI: 10.1016/j.jfca.2011.04.011.
  • Iqbal S, Bhanger M I & Anwar F (2007). Antioxidant properties and components of bran extracts from selected wheat varieties commercially avaliable in Pakistan. LWT- Food Science and Technology, 40: 361-367. DOI: 10.1016/j.lwt.2005.10.001.
  • Kaluza W Z, McGrath R M, Roberts T C & Schröder H H (1980). Separation of phenolics of Sorghum bicolor (L.) moench grain. Journal of Food Chem., Vol: 28 (6): 1191-1196. DOI: 10.1021/jf60232a039.
  • Konvalina P, Capouchová I, Stehno Z, Jr. Moudrý J & Moudrý J (2011). Composition of essential amino acids in emmer wheat landraces and old and modern varieties of bread wheat. Journal of Food, Agriculture & Environment, 9(3/4): 193-197.
  • Lachman J, Orsák M, Pivec V & Jírů K (2012). Antioxidant activity of grain einkorn (Triticum monococcum L.), emmer (Triticum dicoccum Schuebl [Schrank]) and spring wheat (Triticum aestivum L.) varieties. Plant, Soil and Environ., 58 (1): 15-21.
  • Li H B, Wong C C, Cheng K W & Chen F (2008). Antioxidant properties in vitro and total phenolic contents in methanol extracts from medicinal plants. LWT-Food Science and Technology, 41: 385-390. DOI: 10.1016/j.lwt.2007.03.011.
  • Liyana-Pathirana C M & Shahidi F (2005). Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food Chemistry, 93: 47-56. DOI: 10.1016/j.foodchem.2004.08.050.
  • Liyana-Pathirana C M & Shahidi F (2006). Antioxidant properties of commercial soft and hard winter wheats (Triticum aestivum L.) and their milling fractions. Journal of the Science of Food and Agriculture, 86: 477-485. DOI: 10.1002/jsfa.2374.
  • Lv J, Lu Y, Niu Y, Whent M, Ramadan M F, Costa J & Yu L (2013). Effect of genotype, environment, and their interaction on phytochemical compositions and antioxidant properties of soft winter wheat flour. Food Chemistry, 138: 454-462. DOI: 10.1016/j.foodchem.2012.10.069.
  • Ma D, Sun D, Li Y, Wang C, Xie Y & Guo T (2014). Effect of nitrogen fertilization and irrigation on phenolic content, phenolic acid composition, and antioxidant activity of winter wheat grain. J. Sci. Food Agric., 95:1039-1046. DOI: 10.1002/jsfa.6790.
  • Ma D, Sun D, Zuo Y, Wang C, Zhu Y & Guo T (2014a). Diversity of antioxidant content and its relationship to grain color and morphological characteristics in winter wheat grains. Journal of Integrative Agriculture, 13 (6): 1258-1267. DOI: 10.1016/S2095-3119(13)60573-0.
  • Mazzoncini M, Antichi D, Silvestri N, Ciantelli G & Sgherri C (2015). Organically vs conventionally grown winter wheat: Effects on grain yield, technological quality, and on phenolic composition and antioxidant properties of bran and refined flour. Food Chemistry, 175: 445-451. DOI: 10.1016/j.foodchem.2014.11.138.
  • Mc Cune B, Mefford M J (2006). Multivariate analysis of ecological data. MjM Software Design, Gleneden Beach, Oregon.
  • Miller H E, Rigelhof F, Marquart L, Prakash A & Kanter M (2000). Antioxidant content of whole grain breakfast cereals, fruits and vegetables. Journal of the American College of Nutrition, 19 (3): 312S-319S. DOI: 10.1080/07315724.2000.10718966.
  • Moore J, Liu J G, Zhou K & Yu L (2006). Effects of genotype and environment on the antioxidant properties of hard winter wheat bran. J. Agric. Food. Chem., 54: 5313-5322. DOI: 10.1021/jf060381l.
  • Mpofu A, Sapirstein H D & Beta T (2006). Genotype and environmental variation in phenolic content, phenolic acid composition, and antioxidant activity of hard spring wheat. Journal of Agricultural and Food Chemistry, 54: 1265-1270. DOI: 10.1021/jf052683d.
  • Narwal S, Thakur V, Sheoran S, Dahiya S, Jaswal S & Gupta R K (2012). Antioxidant activity and phenolic content of the Indian wheat varieties. J. Plant Biochem., 23(1): 11-17. DOI: 10.1007/s13562-012-0179-1.
  • Oliveira L S & Franca A S (2011). Applications of near infrared spectroscopy (NIRS) in food quality evaluation. Food Quality: Control, Analysis and Consumer Concerns, Chapter 3: 131-179.
  • Okarter N, Liu C S, Sorrels M E & Liu R H (2010). Phytochemical content and antioxidant activity of six diverse varieties of whole wheat. Food Chemistry, 119: 249-257. DOI: 10.1016/j.foodchem.2009.06.021.
  • Öztürk M Z, Çetinkaya G, Aydın S (2017). Köppen-Geiger iklim sınıflandırmasına göre Türkiye’nin iklim tipleri. Journal of Geography, 35: 17-27: DOI: 10.26650/JGEOG295515.
  • Ragaee S, Abdel-Aal E M & Noaman M (2006). Antioxidant activity and nutrient composition of selected cereals for food use. Food Chemistry, 98: 32–38. DOI: 10.1016/j.foodchem.2005.04.039.
  • Revanappa S B & Salimath P V (2011). Phenolic acid profiles and antioxidant activities of different wheat (Triticum aestivum L.) varieties. Journal of Food Biochemistry, 35: 759-775. DOI: 10.1111/j.1745-4514.2010.00415.x.
  • Ryan L, Thondre P S & Henry C J K (2011). Oat-based breakfast cereals are a rich source at polyphenols and high in antioxidant potential. Journal of Food Composition and Analysis, 24: 929-934. DOI: 10.1016/j.jfca.2011.02.002.
  • Siddiqi R A, Singh T P, Rani M, Sogi D S & Bhat M A (2020). Diversity in grain, flour, amino acid, protein profiling, and proportion of total flour proteins of different wheat cultivars of North India. Frontiers in Nutrition, 7 (141): 1-16. DOI: 10.3389/fnut.2020.00141.
  • Serea C & Barna O (2011). Phenol content and antioxidant activity in milling fractions of bread wheat cultivars. Annals. Food Science and Technology, 12(1): 30-34.
  • Shewry P R (2009). Wheat. Journal of Experimental Botany, 60 (6): 1537-1553. DOI: 10.1093/jxb/erp058.
  • Sumczynski D, Bubelova Z, Sneyd J, Erb-Weber S & Mlcek J (2015). Total phenolics, flavanoids, antioxidant activity, crude fiber and digestibility in non-traditional wheat flakes and muesli. Food Chemistry, 174: 319-325. DOI: 10.1016/j.foodchem.2014.11.065.
  • Tian W & Li Y (2018). Phenolic acid composition and antioxidant activity of hard red winter wheat varieties. Journal of Food Biochemistry, 42: 1-11. DOI: 10.1111/jfbc.12682.
  • Ufaz S & Galili G (2008). Improving the content of essential amino acids in crop plants: Goals and Opportunities. Plant Physiology, 147: 954-961. DOI: 10.1104/pp.108.118091.
  • Vaher M, Matso K, Levandi T, Helmja K & Kaljurand M (2010). Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties. Procedia Chemistry, 2: 76-82. DOI: 10.1016/j.proche.2009.12.013.
  • Wang J, Chatzidimitriou E, Wood L, Hasanalieva, G, Markellou E, Iversen P O, Seal, C, Baranski M, Vigar V, Ernst L, Willson A, Thapa M, Barkla B J, Leifert C, Rempelos L (2020). Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour-Results of a retail survey in the UK and Germany-2. Antioxidant activity, and phenolic and mineral content. Food Chemistry: X, 6: 1-10. DOI: 10.1016/j.fochx.2020.100091.
  • Ward J H (1963). Hierarchical grouping to optimize and objective function. Journal of the America Statistical Association, 58: 236-244.
  • Xu J, Li Y, Zhao Y, Wang D & Wang W (2021). Influence of antioxidant dietary fiber on dough properties and bread qualities: A review. Journal of Functional Foods, 80: 1-10. DOI: 10.1016/j.jff.2021.104434.
  • Yılmaz E, Çiçek İ (2018). Detailed Köppen Geiger climate regions of Turkey. International Journal of Human Sciences, 15 (1): 225-242. DOI: 10.14687/jhs.v15i1.5040.
  • Zhang P, Ma G, Wang C, Lu H, Li S, Xie Y, Ma D, Zhu Y & Guo T (2017). Effect of irrigation and nitrogen application on grain amino acid composition and protein quality in winter wheat. Plos One, 12 (6): 1-15. DOI: 10.1371/journal.pone.0178494.
  • Zhou K & Yu L (2004). Antioxidant properties of bran extracts from Trego wheat grown at different locations. Agric. Food Chemistry, 52: 1112-1117. DOI: 10.1021/jf030621m.
  • Žilić S, Serpen A, Akıllıoğlu G, Janković M & Gökmen V (2012). Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour. Journal of Cereal Science, 56: 652-658. DOI: 10.1016/j.jcs.2012.07.014.
  • Žilić S (2016). Phenolic compounds of wheat their content, antioxidant capacity and bioaccessibility. MOJ Food Processing & Technology, 2 (3): 85-89. DOI: https://doi.org/10.15406/mojfpt.2016.02.00037.
There are 47 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Makaleler
Authors

Ali Yiğit 0000-0003-3303-5122

Osman Erekul 0000-0002-0276-4843

Project Number ADÜ ÖYP-14045
Early Pub Date January 18, 2023
Publication Date January 31, 2023
Submission Date September 23, 2021
Acceptance Date March 2, 2022
Published in Issue Year 2023 Volume: 29 Issue: 1

Cite

APA Yiğit, A., & Erekul, O. (2023). Antioxidant Activity and Essential Amino acid Content of Bread Wheat (Triticum aestivum L.) Varieties. Journal of Agricultural Sciences, 29(1), 130-141. https://doi.org/10.15832/ankutbd.999660

Cited By

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Amino Acid Content in the Spring Common Wheat Grains
Russian Agricultural Sciences
https://doi.org/10.3103/S1068367423030023
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