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Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities
Common wheat ( Triticum aestivum ) is one of the most consumed staple foods used for bakery products. Outer layers of grain present a great diversity of bioactive compounds, especially phenolic compounds (PC). Free and bound PC were extracted from eight genotypes of whole wheat flours (WWF) presenti...
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| Published in: | Journal of food science and technology 2023-02, Vol.60 (2), p.783-796 |
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| creator | da Silva Lima, Luciana Ribeiro Barros Santos, Millena Cristina dos Santos D′Almeida, Carolina Thomaz Cameron, Luiz Claudio Gutkoski, Luiz Carlos Ferreira, Mariana Simões Larraz |
| description | Common wheat (
Triticum aestivum
) is one of the most consumed staple foods used for bakery products. Outer layers of grain present a great diversity of bioactive compounds, especially phenolic compounds (PC). Free and bound PC were extracted from eight genotypes of whole wheat flours (WWF) presenting different technological classifications. These extracts were comprehensively characterized through untargeted metabolomics applying ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS
E
) and spectrophotometric analyses. Chemical composition and colorimetry were also determined by classical analyses. Thirty-eight PC were tentatively identified by UHPLC-MS
E
belonging to three classes (phenolic acids, flavonoids, and other polyphenols), some of them identified in all WWF samples. Bound hydroxycinnamic acids were the main PC found in WWF, especially the
trans
-ferulic acid and its isomer. No difference was found in starch and protein contents, whereas low-quality flours showed a higher ash content than the superior and medium-quality flours. Total phenolic content (TPC) ranged between 124.5 and 171.4 mg GAE/100 g WWF, which bound PC were responsible for 60% of TPC. Omics data and multivariate statistical analyses were successfully applied to discern the phenolic profile of WWF from different genotypes and technological qualities. |
| doi_str_mv | 10.1007/s13197-023-05665-8 |
| format | article |
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Triticum aestivum
) is one of the most consumed staple foods used for bakery products. Outer layers of grain present a great diversity of bioactive compounds, especially phenolic compounds (PC). Free and bound PC were extracted from eight genotypes of whole wheat flours (WWF) presenting different technological classifications. These extracts were comprehensively characterized through untargeted metabolomics applying ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS
E
) and spectrophotometric analyses. Chemical composition and colorimetry were also determined by classical analyses. Thirty-eight PC were tentatively identified by UHPLC-MS
E
belonging to three classes (phenolic acids, flavonoids, and other polyphenols), some of them identified in all WWF samples. Bound hydroxycinnamic acids were the main PC found in WWF, especially the
trans
-ferulic acid and its isomer. No difference was found in starch and protein contents, whereas low-quality flours showed a higher ash content than the superior and medium-quality flours. Total phenolic content (TPC) ranged between 124.5 and 171.4 mg GAE/100 g WWF, which bound PC were responsible for 60% of TPC. Omics data and multivariate statistical analyses were successfully applied to discern the phenolic profile of WWF from different genotypes and technological qualities.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-023-05665-8</identifier><identifier>PMID: 36712211</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Acids ; Bakery products ; Bioactive compounds ; Chemical composition ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Colorimetry ; Discriminant analysis ; Ferulic acid ; Flavonoids ; Flour ; Food ; Food Science ; Genotypes ; Grain ; High performance liquid chromatography ; Hydroxycinnamic acid ; Laboratories ; Liquid chromatography ; Mass spectrometry ; Mass spectroscopy ; Metabolomics ; Multivariate analysis ; Nutrient content ; Nutrition ; Original ; Original Article ; Phenolic acids ; Phenols ; Phytochemicals ; Polyphenols ; Proteins ; Scientific imaging ; Spectrophotometry ; Statistical analysis ; Triticum aestivum ; Variance analysis ; Wheat</subject><ispartof>Journal of food science and technology, 2023-02, Vol.60 (2), p.783-796</ispartof><rights>Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><rights>Association of Food Scientists & Technologists (India) 2023, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c360t-b3a01637b5534cfb4437187372df5466d65243cc42bd18de29c0b65d699eeda23</citedby><cites>FETCH-LOGICAL-c360t-b3a01637b5534cfb4437187372df5466d65243cc42bd18de29c0b65d699eeda23</cites><orcidid>0000-0002-6043-0921</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2768943023/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$H</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2768943023?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,11687,27923,27924,36059,36060,44362,53790,53792,74666</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36712211$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>da Silva Lima, Luciana Ribeiro</creatorcontrib><creatorcontrib>Barros Santos, Millena Cristina</creatorcontrib><creatorcontrib>dos Santos D′Almeida, Carolina Thomaz</creatorcontrib><creatorcontrib>Cameron, Luiz Claudio</creatorcontrib><creatorcontrib>Gutkoski, Luiz Carlos</creatorcontrib><creatorcontrib>Ferreira, Mariana Simões Larraz</creatorcontrib><title>Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Common wheat (
Triticum aestivum
) is one of the most consumed staple foods used for bakery products. Outer layers of grain present a great diversity of bioactive compounds, especially phenolic compounds (PC). Free and bound PC were extracted from eight genotypes of whole wheat flours (WWF) presenting different technological classifications. These extracts were comprehensively characterized through untargeted metabolomics applying ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS
E
) and spectrophotometric analyses. Chemical composition and colorimetry were also determined by classical analyses. Thirty-eight PC were tentatively identified by UHPLC-MS
E
belonging to three classes (phenolic acids, flavonoids, and other polyphenols), some of them identified in all WWF samples. Bound hydroxycinnamic acids were the main PC found in WWF, especially the
trans
-ferulic acid and its isomer. No difference was found in starch and protein contents, whereas low-quality flours showed a higher ash content than the superior and medium-quality flours. Total phenolic content (TPC) ranged between 124.5 and 171.4 mg GAE/100 g WWF, which bound PC were responsible for 60% of TPC. Omics data and multivariate statistical analyses were successfully applied to discern the phenolic profile of WWF from different genotypes and technological qualities.</description><subject>Acids</subject><subject>Bakery products</subject><subject>Bioactive compounds</subject><subject>Chemical composition</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Colorimetry</subject><subject>Discriminant analysis</subject><subject>Ferulic acid</subject><subject>Flavonoids</subject><subject>Flour</subject><subject>Food</subject><subject>Food Science</subject><subject>Genotypes</subject><subject>Grain</subject><subject>High performance liquid chromatography</subject><subject>Hydroxycinnamic acid</subject><subject>Laboratories</subject><subject>Liquid chromatography</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Metabolomics</subject><subject>Multivariate analysis</subject><subject>Nutrient content</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Phenolic acids</subject><subject>Phenols</subject><subject>Phytochemicals</subject><subject>Polyphenols</subject><subject>Proteins</subject><subject>Scientific imaging</subject><subject>Spectrophotometry</subject><subject>Statistical analysis</subject><subject>Triticum aestivum</subject><subject>Variance 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phenolic fingerprint of Brazilian whole wheat flours of different technological qualities</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2023-02</date><risdate>2023</risdate><volume>60</volume><issue>2</issue><spage>783</spage><epage>796</epage><pages>783-796</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Common wheat (
Triticum aestivum
) is one of the most consumed staple foods used for bakery products. Outer layers of grain present a great diversity of bioactive compounds, especially phenolic compounds (PC). Free and bound PC were extracted from eight genotypes of whole wheat flours (WWF) presenting different technological classifications. These extracts were comprehensively characterized through untargeted metabolomics applying ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS
E
) and spectrophotometric analyses. Chemical composition and colorimetry were also determined by classical analyses. Thirty-eight PC were tentatively identified by UHPLC-MS
E
belonging to three classes (phenolic acids, flavonoids, and other polyphenols), some of them identified in all WWF samples. Bound hydroxycinnamic acids were the main PC found in WWF, especially the
trans
-ferulic acid and its isomer. No difference was found in starch and protein contents, whereas low-quality flours showed a higher ash content than the superior and medium-quality flours. Total phenolic content (TPC) ranged between 124.5 and 171.4 mg GAE/100 g WWF, which bound PC were responsible for 60% of TPC. Omics data and multivariate statistical analyses were successfully applied to discern the phenolic profile of WWF from different genotypes and technological qualities.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>36712211</pmid><doi>10.1007/s13197-023-05665-8</doi><tpages>14</tpages><orcidid>https://orcid.org/0000-0002-6043-0921</orcidid></addata></record> |
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| ispartof | Journal of food science and technology, 2023-02, Vol.60 (2), p.783-796 |
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| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_9873850 |
| source | Open Access: PubMed Central; ABI/INFORM Collection; Springer Nature |
| subjects | Acids Bakery products Bioactive compounds Chemical composition Chemistry Chemistry and Materials Science Chemistry/Food Science Colorimetry Discriminant analysis Ferulic acid Flavonoids Flour Food Food Science Genotypes Grain High performance liquid chromatography Hydroxycinnamic acid Laboratories Liquid chromatography Mass spectrometry Mass spectroscopy Metabolomics Multivariate analysis Nutrient content Nutrition Original Original Article Phenolic acids Phenols Phytochemicals Polyphenols Proteins Scientific imaging Spectrophotometry Statistical analysis Triticum aestivum Variance analysis Wheat |
| title | Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities |
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