Abstract

Ten soft wheat varieties grown in Maryland were compared for their phytochemical compositions, antioxidant properties and antiproliferative activities. Free radical scavenging capacities were examined against DPPH(·), oxygen, hydroxyl and ABTS(·+) radicals. Significant radical scavenging capacities were detected in all wheat flour extracts. Total phenolic content ranged from 1.66 to 2.01 mg of GAE/g wheat flour. The wheat flours contained 172.91-297.55 μg/g insoluble bound ferulic acid, contributing 89.74-94.29% of total ferulic acid on a per weight basis. The concentrations of lutein and zeaxanthin were 0.27-0.46 and 0.08-0.13 μg/g, respectively. In addition, the wheat flours had 0.30-0.59 and 0.07-0.29 μg/g α- and δ-tocopherols, respectively. Four wheat flour extracts were further examined for their antiproliferative activities. The Jamestown wheat flour showed significant antiproliferative activity against both HT-29 and Caco-2 colon cancer cells at the initial treatment concentration of 50 mg flour equivalents/ml, while USG3555 flour showed inhibitive effect only in HT-29 cancer cells, suggesting the different and possible selective antiproliferative property of the wheat flours. These results may be used to direct the breeding effects to produce soft winter wheat varieties with improved health properties.

Links

Aggregator Full Text

Authors

Lv J, Yu L, Lu Y, Niu Y, Liu L, Costa J, Yu LL

Institution

College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.

Source

Food chemistry 135:2 2012 Nov 15 pg 325-31

MeSH

Caco-2 Cells
Carotenoids
Cell Proliferation
Coumaric Acids
Flour
Free Radical Scavengers
Growth Inhibitors
HT29 Cells
Humans
Phenols
Plant Extracts
Tocopherols
Triticum

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22868094