Table 9.

Variation in the contents of phytochemicals (phenolics and terpenoids), in wholegrain (WG) of wheat and white flour

Component	Fraction	Lines	Range	Fold variation	Mean	References
Phenolics
Total phenolic acids	WG	150	326–1171 μg/g dm	3.4	657 μg/g dm	1
Total phenolic acids	White flour	2	171–190 μg/g dm	1.1	180 μg/g dm	2
Free phenolic acids	WG	150	3–30 μg/g dm	10	10.6 μg/g dm	1
Conjugated phenolic acids	WG	150	76–297 μg/g dm	3.9	162.5 μg/g dm	1
Bound phenolic acids	WG	150	208–878 μg/g dm	4.2	484.9 μg/g dm	1
Bound ferulic acid	WG	150	162–721 μg/g dm	4.5	367.4 μg/g dm	1
Alkylresorcinols	WG	150	241–677 μg/g dm	2.8	432 μg/g dm	1
Lignans	WG	73	3.4–22.70 μg/g db	6.7	10.5 μg/g db	3
Terpenoids
Total tocols	WG	150	27.6–79.7 μg/g dm	2.9	49.9 μg/g dm	4
Tocopherols	WG	150	12.3–33.2 μg/g dm	2.7	19.9 μg/g dm	4
α‐Tocopherol (vitamin E)	WG	150	9.1–19.9 μg/g dm	2.2	13.6 μg/g dm	4
Tocotrienols	WG	150	12.5–52.0 μg/g dm	4.2	30.02 μg/g dm	4
Total sterols (inc stanols)	WG	150	670–959 μg/g dm	1.43	844 μg/g dm	5
% stanols	WG	150	11–29%	2.6	23.9%	5
β‐carotene	WG	8	0.11–0.24 μg/g db	2.1	0.19 μg/g db	6
Lutein	WG	8	0.93–1.3 μg/g db	1.4	1.14 μg/g db	6
Zeaxanthin	WG	8	0.23–0.44 μg/g db	1.9	0.33 μg/g db	6

Where original data were presented on an “as is” basis, a moisture content of 14% was assumed to convert to dry matter basis (db).

References: 1. Li et al. 2008; 2. Mattila et al. 2005; 3. Smeds et al. 2009; 4. Lampi et al. 2008; 5. Nurmi et al. 2008; 6. Moore et al. 2005. Stanols are expressed as % total sterols+stanols.