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. 2022 Jun 16:9:872589.
doi: 10.3389/fnut.2022.872589. eCollection 2022.

Evaluating the Effects of Wheat Cultivar and Extrusion Processing on Nutritional, Health-Promoting, and Antioxidant Properties of Flour

Sneh Punia Bangar  1 , Kawaljit Singh Sandhu  2 , Alexandru Rusu  3   4 , Monica Trif  5 , Sukhvinder Singh Purewal  2
Affiliations

Evaluating the Effects of Wheat Cultivar and Extrusion Processing on Nutritional, Health-Promoting, and Antioxidant Properties of Flour

Sneh Punia Bangar et al. Front Nutr. .

Abstract

Wheat has been considered one of the most important staple foods for thousands of years. It is one of the largest suppliers of calories in the daily diet, which is added to many different products. Wheat is also a good source of health-benefiting antioxidants. This study aims toinvestigate the changes in the antioxidant properties, such as total phenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH), metal chelating activity, 2,2'-azino-bis (3-ethylbenz-thiazoline-6-sulfonic acid) diammonium salt (ABTS+) scavenging activity, and color intensity, during the extrusion processing of six different wheat cultivars. The extrusion factors evaluated were 15% feed moisture and two extrusion temperatures (150 and 180°C). Extrusion processing increased antioxidant activity (DPPH, metal chelating activity, and ABTS+ scavenging activity), whereas total flavonoids content and total phenolic content were decreased. The L* values of wheat flours increased significantly (p < 0.05) after extrusion at 150 and 180°C, 15% mc. Furthermore, redness was decreased from control wheat cultivars (range: 0.17-0.21) to extrusion at 150°C (range: 0.14-0.17) and 180°C (range: 0.1-0.14). The study suggests that extruded wheat could improve the antioxidant potential in food products.

Keywords: antioxidants; extrusion; redness intensity; total phenolics; wheat.

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Conflict of interest statement

MT was employed by Centre for Innovative Process Engineering CENTIV GmbH. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1
Figure 1
2,2-diphenyl-1-picrylhydrazyl (DPPH) Radical Scavenging Activity Assay (%) of control and extruded wheat cultivars (PBW-343, WH-896, WH-1080, PBW-590, WH-283, and WHD-943) flours at different temperatures (150 and 180°C, mc = 15%).
Figure 2
Figure 2
Metal chelating iron (Fe2+) activity(%) of control and extruded wheat cultivars (PBW-343, WH-896, WH-1080, PBW-590, WH-283, and WHD-943) flours at different temperature (150 and 180°C, mc = 15%).
Figure 3
Figure 3
2,2′-azino-bis (3-ethylbenz-thiazoline-6-sulfonic acid) diammonium salt (ABTS+) activity (μmol/g) of control and extruded wheat cultivars (PBW-343, WH-896, WH-1080, PBW-590, WH-283, and WHD-943) flours at different temperatures (150 and 180°C, mc = 15%).
Figure 4
Figure 4
Total phenolic content [TPC (μg GAE /g)] of control and extruded wheat cultivars (PBW-343, WH-896, WH-1080, PBW-590, WH-283, and WHD-943) flours at different temperatures (150 and 180°C, mc = 15%).
Figure 5
Figure 5
Total flavonoid content [TFC (μg catechin equivalent (CE)/g)] of control and extruded wheat cultivars (PBW-343, WH-896, WH-1080, PBW-590, WH-283, and WHD-943) flours at different temperature (150 and 180°C, mc = 15%).
Figure 6
Figure 6
Graphic representation of redness intensity (RI = a*/b*) between control and wheat cultivars (PBW-343, WH-896, WH-1080, PBW-590, WH-283, and WHD-943) at different temperatures (150°C and 180°C, mc = 15%).
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