Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities.

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

SUBMITTER: da Silva Lima LR 

PROVIDER: S-EPMC9873850 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature