Determination of free and bound antioxidants in Kamut® wheat by HPLC with triple detector (DAD-CAD-MS)
Kamut® wheat (Triticum turgidum ssp. turanicum), an ancient, underutilized cereal, offers potential health benefits due to its phenolic compounds. This study aimed to investigate the antioxidant potential of Kamut® wheat's free and bound phenolic extracts using an HPLC system equipped with thre...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524001032 |
| _version_ | 1797244846314881024 |
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| author | Mutasem Razem Ksenia Morozova Yubin Ding Giovanna Ferrentino Matteo Scampicchio |
| author_facet | Mutasem Razem Ksenia Morozova Yubin Ding Giovanna Ferrentino Matteo Scampicchio |
| author_sort | Mutasem Razem |
| collection | DOAJ |
| description | Kamut® wheat (Triticum turgidum ssp. turanicum), an ancient, underutilized cereal, offers potential health benefits due to its phenolic compounds. This study aimed to investigate the antioxidant potential of Kamut® wheat's free and bound phenolic extracts using an HPLC system equipped with three detectors. The bound extracts, released after alkaline hydrolysis, exhibited higher total phenolic and flavonoid content compared to the free extracts (p < 0.05). The total antioxidant capacity of bound extracts was six-fold greater than in free extracts (p < 0.05). The main antioxidants in free extracts were tyrosine, phenylalanine, tryptophan, and apigenin. In bound extracts, ferulic acid, its dimers and trimer were present. Kamut® wheat exhibited a source of dietary antioxidants and should be considered a potential ingredient for the development of functional foods. Also, the HPLC-triple detector system is effective for in-depth profiling of antioxidant compounds, paving the way for future research on similar grains. |
| first_indexed | 2024-03-08T00:09:13Z |
| format | Article |
| id | doaj.art-77d412c874f7458f82b5460368f121c3 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:17:30Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-77d412c874f7458f82b5460368f121c32024-03-26T04:27:37ZengElsevierFood Chemistry: X2590-15752024-03-0121101216Determination of free and bound antioxidants in Kamut® wheat by HPLC with triple detector (DAD-CAD-MS)Mutasem Razem0Ksenia Morozova1Yubin Ding2Giovanna Ferrentino3Matteo Scampicchio4Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, ItalyCorresponding author.; Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, ItalyFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, ItalyFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, ItalyFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, ItalyKamut® wheat (Triticum turgidum ssp. turanicum), an ancient, underutilized cereal, offers potential health benefits due to its phenolic compounds. This study aimed to investigate the antioxidant potential of Kamut® wheat's free and bound phenolic extracts using an HPLC system equipped with three detectors. The bound extracts, released after alkaline hydrolysis, exhibited higher total phenolic and flavonoid content compared to the free extracts (p < 0.05). The total antioxidant capacity of bound extracts was six-fold greater than in free extracts (p < 0.05). The main antioxidants in free extracts were tyrosine, phenylalanine, tryptophan, and apigenin. In bound extracts, ferulic acid, its dimers and trimer were present. Kamut® wheat exhibited a source of dietary antioxidants and should be considered a potential ingredient for the development of functional foods. Also, the HPLC-triple detector system is effective for in-depth profiling of antioxidant compounds, paving the way for future research on similar grains.http://www.sciencedirect.com/science/article/pii/S2590157524001032Antioxidant potentialPhenolic compoundsAncient cerealsElectrochemistry |
| spellingShingle | Mutasem Razem Ksenia Morozova Yubin Ding Giovanna Ferrentino Matteo Scampicchio Determination of free and bound antioxidants in Kamut® wheat by HPLC with triple detector (DAD-CAD-MS) Food Chemistry: X Antioxidant potential Phenolic compounds Ancient cereals Electrochemistry |
| title | Determination of free and bound antioxidants in Kamut® wheat by HPLC with triple detector (DAD-CAD-MS) |
| title_full | Determination of free and bound antioxidants in Kamut® wheat by HPLC with triple detector (DAD-CAD-MS) |
| title_fullStr | Determination of free and bound antioxidants in Kamut® wheat by HPLC with triple detector (DAD-CAD-MS) |
| title_full_unstemmed | Determination of free and bound antioxidants in Kamut® wheat by HPLC with triple detector (DAD-CAD-MS) |
| title_short | Determination of free and bound antioxidants in Kamut® wheat by HPLC with triple detector (DAD-CAD-MS) |
| title_sort | determination of free and bound antioxidants in kamut r wheat by hplc with triple detector dad cad ms |
| topic | Antioxidant potential Phenolic compounds Ancient cereals Electrochemistry |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524001032 |
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