Total phenol, anthocyanin and flavonoid contents of whole wheat flour and white flour

Authors:
Senay Simsek, Mehmet Musa Ozcan, Mehmet Hamurcu, Nesim Dursun, Sait Gezgin

Volume 23, Issue 4;
Pages: 209-211; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
In this study, total phanol, anthocyanin and flavonoids contents of whole wheat and white flours were determined. While total phenolic contents of whole wheat flour changed between 819 mg GAE/g (ND-C 134) to 4929 mg GA/g (E>14.5-145), total phenolic contents of white flour ranged from 313 mg GA/g (ND-d 111) to 4595 mg GA/g (SD-a 138). Anthocyanin contents of both flour types (whole wheat flour and white flour) were found between 0.007 µmol/g (MN-B 126) to 0.054 µmol/g (SD-A 138) and 0.054 µmol/g (PNW-A 141) to 0.061 µmol/g (ND-C 134 and SD-B 139), respectively. While flavonoid contents of whole wheat flours change between 7.0 (PNW-A 141) and 105.3 mgCE/g (SD-A 138), flavonoid contents of white flour ranged from 11.8 (PNW-B 142) to 25.6 mgCE/g (SD-C 140), respectively.
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