Antioxidant capacity and profiles of phenolic acids in various genotypes of purple wheat

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dc.authoridHamit Köksel / 0000-0003-4150-2413en_US
dc.authoridZeynep Hazal Tekin Çakmak / 0000-0002-3369-3128
dc.authorscopusidHamit Köksel / 7004487930
dc.authorscopusidZeynep Hazal Tekin Çakmak / 57222317674
dc.authorwosidHamit Köksel / G-6018-2013
dc.authorwosidZeynep Hazal Tekin Çakmak / AGU-6136-2022
dc.contributor.authorShamanin, Vladimir P.
dc.contributor.authorTekin-Çakmak, Zeynep Hazal
dc.contributor.authorGordeeva, Elena I.
dc.contributor.authorKarasu, Salih
dc.contributor.authorPototskaya, Inna
dc.contributor.authorChursin, Alexandr S.
dc.contributor.authorPozherukov, Violetta E.
dc.contributor.authorÖzülkü, Görkem
dc.contributor.authorMorgounov, Alexey I.
dc.contributor.authorSağdıc, Osman
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2022-09-05T07:36:45Z
dc.date.available2022-09-05T07:36:45Z
dc.date.issued2022en_US
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractThe total phenolic content, phenolic compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, purple wheats were investigated in terms of their composition of free and bound phenolic acids and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity. The free phenolic content ranged from 164.25 to 271.05 mg GAE/100 g DW and the bound phenolic content was between 182.89-565.62 mg GAE/100 g wheat. The total phenolic content of purple wheat samples ranged from 352.65 to 771.83 mg GAE/100 g wheat. Gallic acid, protocatechuic acid, catechin, 4-hydroxybenzoic acid, syringic acid, ellagic acid, m-coumaric acid, o-coumaric acid, chrysin, caffeic acid, p-coumaric acid, ferulic acid, quercetin, kaempferol, rutin, sinapic acid, and chlorogenic acid were detected by HPLC system. Gallic acid, benzoic acid derivatives, and dominant phenolics, which are frequently found in cereals, were also dominant in purple wheat samples and were found in free fractions. The antioxidant capacity was assessed using the DPPH method. The antioxidant capacity (AA%) in the free phenolic extracts of the purple wheats was between 39.7% and 59.5%, and the AA% values of bound phenolic extract of the purple wheat varied between 42.6% and 62.7%. This study suggested that purple wheat samples have high phenolic compound content as antioxidant potential and therefore consumption of purple wheat-containing food products may provide health benefits.en_US
dc.identifier.citationShamanin VP, Tekin-Cakmak ZH, Gordeeva EI, Karasu S, Pototskaya I, Chursin AS, Pozherukova VE, Ozulku G, Morgounov AI, Sagdic O, Koksel H. Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat. Foods. 2022 Aug 20;11(16):2515. doi: 10.3390/foods11162515. PMID: 36010514; PMCID: PMC9407100.en_US
dc.identifier.doi10.3390/foods11162515en_US
dc.identifier.issn2304-8158en_US
dc.identifier.issue16en_US
dc.identifier.pmid36010514en_US
dc.identifier.scopus2-s2.0-85137373410en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttp://doi.org/10.3390/foods11162515
dc.identifier.urihttps://hdl.handle.net/20.500.12713/3117
dc.identifier.volume11en_US
dc.identifier.wosWOS:000846071500001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorKöksel, Hamit
dc.institutionauthorTekin-Çakmak, Zeynep Hazal
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation.ispartofFoodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBound Phenolicen_US
dc.subjectFree Phenolicen_US
dc.subjectGallic Aciden_US
dc.subjectPurple Wheaten_US
dc.titleAntioxidant capacity and profiles of phenolic acids in various genotypes of purple wheaten_US
dc.typeArticleen_US

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