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

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.