<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Winter wheat wholemeal is an important component of the human diet and may be a significant source of antioxidants. The objective of this study was to determine individual phenolic compounds in five winter wheat varieties: ‘Fredis’, ‘Edvins’, ‘94-5-N’, ‘Skagen’, and ‘SW Magnific’ wholemeal, grown according to organic and conventional agricultural practices. Ten phenolic compounds (vanilin, rutin, catechin hydrate, quercetin, p-coumaric acid, ferulic acid, 3.4-dihydroxybenzoic acid, 2-hydroxycinnamic acid, trans (3)-hydroxycinnamic acid, and gallic acid) were detected using high-performance liquid chromatography (Schimadzu Prominence HPLC). Catechin hydrate and quercetin were the main phenolic compounds in the grain of all tested winter wheat varieties. Significant differences (p &lt; 0.05) among the analysed winter wheat cultivars in the concentration of individual phenolic compounds were observed. Concentrations of vanillin in organic and conventional winter wheat wholemeal were significantly lower (0.28 ± 0.02 to 0.65 ± 0.04 µg·g<sup>−1</sup> DW), although the differences in the levels of phenolic were not large. The obtained results showed a statistically significant trend (p &lt; 0.05) towards higher levels of phenolic compounds in organic wheat wholemeal samples.</p>
</abstract>

Winter wheat wholemeal is an important component of the human diet and may be a significant source of antioxidants. The objective of this study was to determine individual phenolic compounds in five winter wheat varieties: ‘Fredis’, ‘Edvins’, ‘94-5-N’, ‘Skagen’, and ‘SW Magnific’ wholemeal, grown according to organic and conventional agricultural practices. Ten phenolic compounds (vanilin, rutin, catechin hydrate, quercetin, p-coumaric acid, ferulic acid, 3.4-dihydroxybenzoic acid, 2-hydroxycinnamic acid, trans (3)-hydroxycinnamic acid, and gallic acid) were detected using high-performance liquid chromatography (Schimadzu Prominence HPLC). Catechin hydrate and quercetin were the main phenolic compounds in the grain of all tested winter wheat varieties. Significant differences (p < 0.05) among the analysed winter wheat cultivars in the concentration of individual phenolic compounds were observed. Concentrations of vanillin in organic and conventional winter wheat wholemeal were significantly lower (0.28 ± 0.02 to 0.65 ± 0.04 µg·g−1 DW), although the differences in the levels of phenolic were not large. The obtained results showed a statistically significant trend (p < 0.05) towards higher levels of phenolic compounds in organic wheat wholemeal samples.

Phenolic Compounds in Organic and Conventional Winter Wheat (<italic>Triticum aestivum</italic> L.) Wholemeal

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Phenolic Compounds in Organic and Conventional Winter Wheat ( L.) Wholemeal

Winter wheat wholemeal is an important component of the human diet and may be a significant source of antioxidants. The objective of this study was to...

Phenolic Compounds in Organic and Conventional Winter Wheat (Triticum aestivum L.) Wholemeal

Published Online: Dec 14, 2021

Page range: 444 - 448

Received: Mar 22, 2021

Accepted: Oct 29, 2021

DOI: https://doi.org/10.2478/prolas-2021-0066

Keywords
high-performance liquid chromatography, polyphenols, wheat

© 2021 Ingrīda Augšpole et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Phenolic Compounds in Organic and Conventional Winter Wheat (Triticum aestivum L.) Wholemeal

Published Online: Dec 14, 2021

Page range: 444 - 448

Received: Mar 22, 2021

Accepted: Oct 29, 2021

DOI: https://doi.org/10.2478/prolas-2021-0066

Keywordshigh-performance liquid chromatography, polyphenols, wheat

© 2021 Ingrīda Augšpole et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Keywords
high-performance liquid chromatography, polyphenols, wheat