栄養と食品科学ジャーナル
オープンアクセス

概要

Analysis and Comparative Presence of Antioxidants in Different Food Forms of Wheat

Neha Chaudhary*, Garima Gupta

Triticum aestivum (common wheat) is one of the most cultivated and consumed crops in many parts of the world. It contains carbohydrates, protein, fat, is rich in vitamins (thiamine and vitamin-B), minerals (zinc, iron), and rich source of fiber and antioxidants as well. Wheat is widely used for making wheat flour, bread, chapatti, refined forms of it, dalia, and many more. Wheatgrass is considered one of the richest sources of antioxidants. This study aims to analyze and compare the variation in antioxidant and anti-microbial properties in different processed stages of Triticum aestivum. The various samples were extracted in different solvents and further estimated for antioxidant and antimicrobial activity. The antioxidants were estimated by determining the total phenolics, total flavonoids, and DPPH of the samples. The results showed that there was a substantial reduction in the antioxidant property of bread and chapatti samples as compared to wheat flour extracts. The antimicrobial activity was determined by plating bacterial and fungal strains and applying different extracts to calculate the zone of inhibition. Antioxidants help our body to neutralize oxides present or produce within the body because of various metabolic activities. The presence of antioxidants also increases the life span of the food item. The significant effect on the antioxidant and antimicrobial property due to procedures like heating, grinding, and baking which is being implied to change the form of wheat to convert it into another product impacts its properties inside as well as outside.