In this study, we investigated the effect of bread-making on the assay of phytochemicals from whole and refined wheat varieties. The efficacy of two common methods used for hydrolysis and extraction of phenolic acid was evaluated. Yields of total phenolic acids (TPA) was 5-17% higher among all varieties and flour types when samples were directly hydrolyzed in the presence of ascorbate and EDTA, compared to first extracting soluble phenolics and then hydrolyzing in the absence of ascorbate and EDTA. The direct hydrolysis method was then used for the analysis of phenolic composition of flour, dough, and bread fractions. Ferulic acid (FA) was the predominant phenolic acid, accounting between 59% and 81% of TPA among all refined and whole wheat fractions, respectively. The concentration of all phytochemicals were more abundant in whole wheat than in refined wheat samples. Results clearly indicate that the phenolic acids measured do not decrease when preparing bread from refined and whole wheat flour. However the concentrations of tocopherols and carotenoids decreased during baking. This research was supported by a National Institute of Food and Agriculture grant.

Effect of processing on phytochemical composition of flour, dough, and bread fractions made from refined and whole wheat

248th National Meeting (2014)

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