Evaluation of Phenolic Antioxidant Capacity in Grains of Modern and Old Durum Wheat Genotypes by the Novel QUENCHERABTS Approach

• Published in: Plant foods for human nutrition (Dordrecht) 2015-06, Vol.70 (2), p.207-214
• Main Authors: Laus, Maura N., Di Benedetto, Nilde A., Caporizzi, Rossella, Tozzi, Damiana, Soccio, Mario, Giuzio, Luigia, De Vita, Pasquale, Flagella, Zina, Pastore, Donato
• Format: Article
• Language: English
• Subjects: Antioxidants - analysis; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Ecology; Flour - analysis; Food Science; Genotype; Italy; Nutrition; Original Paper; Phenols - analysis; Plant Physiology; Triticum - chemistry; Triticum - classification; Whole Grains - chemistry
• ISSN: 0921-9668; 1573-9104
• DOI: 10.1007/s11130-015-0483-8

The QUENCHER ABTS (QUick, Easy, New, CHEap and Reproducible) approach for antioxidant capacity (AC) determination is based on the direct reaction of 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation with fine solid food particles. So, it may resemble the antioxidant action in foods or in human gastrointestinal trait. Here, the QUENCHER approach was used to study AC of durum wheat ( Triticum durum Desf.) grains. Firstly, it was assessed which kind of antioxidants determines QUENCHER response. This has been performed by comparing AC measured by QUENCHER ABTS and that measured by classical TEAC ABTS (Trolox equivalent antioxidant capacity) in four different extracts from whole flour of 10 durum wheat varieties containing: lipophilic, hydrophilic, insoluble-bound phenolic (IBP) and free-soluble phenolic (FSP) compounds. QUENCHER ABTS data were unrelated to AC of water-extractable antioxidants and weakly correlated (r = 0.405, P