COMPARISON OF THE NUTRITIONAL AND ANTIOXIDANT VALUES OF THE PERIPHERAL LAYERS IN TWO SPECIES OF WHEAT (SOFT AND HARD) GROWN IN ALGERIA
Palabras clave:RP-HPLC-LC-2030C 3D, Polyphenol, wheat, peripheral layers, minerals,fibers, proteins
A study was carried out to determine the content of secondary metabolites and their antioxidant activity, and compare the chemical composition of the peripheral layers of two varieties of wheat, soft wheat (Triticum aestivum) Ziden and durum wheat (Triticum durum) Chen’s, cultivated in the western region of Algeria. The infusion of the powder from the outer layers of both varieties was carried out with methanol. Antioxidant activity was evaluated by the DPPH (2,2-diphényl 1-picrylhydrazyle) and FRAP(fluorescence recovery after photo bleaching) methods. The phenolic compounds in the crude extracts of the two varieties were analyzed by HPLC. Contents of calcium, iron, magnesium, copper, and manganese were analyzed by atomic absorption spectrophotometry. The ethyl acetate extract (EC50 mg mL? 1 = 0.24 ± 0.001) for Ziden (EC50 mg mL? 1) = 0.03 ± 0.004) for Chen’s showed antioxidant potential. Three phenolic acids were detected for the Chen’s variety (Gallic acid, 4- (p)- hydroxybenzoic and Syringic acid), and a phenolic acid (Syringic acid) was detected for the Ziden variety. Protein determination by the Bradford method showed that the Chen’s variety has a higher concentration of proteins (0.005 mg / mL), with a1.5%fiber content. Regarding mineral content, the most abundant element was calcium. Images of the peripheral surface layers of husked wheat grains obtained by scanning electron microscopy revealed almost similar structures for the two species. It can be concluded that Chen’s (durum wheat) has more nutritional value than Ziden (durum wheat).
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