. 2020 Feb 17;12(2):504. doi: 10.3390/nu12020504

Table 2.

Total phenols content (mg GAE/g extract), total tocopherol content (μg/g flour, dry weight) and antioxidant activity (EC₅₀, mg/mL methanolic extract) of different bread and durum wheat flours (mean ± SD).

		White Flour
	Wheat Variety	Total Phenols	α-Tocopherol	β-Tocopherol	Total Tocopherols	DPPH	Reducing Power	β-Carotene Bleaching Inhibition
Triticum turgidum L.	Aldura	5.44 ± 0.09 ^a	1.72 ± 0.01 ^a	0.62 ± 0.02 ^a	2.34 ± 0.01 ^a	17.4 ± 0.4 ^c	2.98 ± 0.03 ^c	1.71 ± 0.02 ^a
Triticum turgidum L.	Endural	14.6 ± 0.4 ^c	2.48 ± 0.02 ^b	0.68 ± 0.00 ^b	3.16 ± 0.03 ^b	14.5 ± 0.4 ^b	2.00 ± 0.01 ^a	2.01 ± 0.09 ^b
Triticum aestivum L.	Cajeme	14.2 ± 0.5 ^c	nd	nd	nd	19.5 ± 0.2 ^d	2.26 ± 0.11 ^b	4.63 ± 0.06 ^c
Triticum aestivum L.	Marius	11.1 ± 0.5 ^b	2.88 ± 0.01 ^c	1.36 ± 0.01 ^c	4.24 ± 0.01 ^c	11.5 ± 0.5 ^a	3.9 ± 0.1 ^d	5.7 ± 0.2 ^d
		Whole Grain Flour
	Wheat Variety	Total Phenols	α-Tocopherol	β-Tocopherol	Total Tocopherols	DPPH	Reducing Power	β-Carotene Bleaching Inhibition
Triticum turgidum L.	Aldura	20.7 ± 0.5 ^a	2.42 ± 0.05 ^a	1.19 ± 0.08 ^a	3.63 ± 0.03 ^a	8.3 ± 0.1 ^c	2.59 ± 0.06 ^d	1.80 ± 0.07 ^d
Triticum turgidum L.	Endural	20 ± 1 ^a	2.66 ± 0.05 ^b	1.59 ± 0.03 ^b	4.26 ± 0.08 ^b	9.13. ± 0.08 ^d	2.33. ± 0.07 ^c	1.63. ± 0.04 ^c
Triticum aestivum L.	Cajeme	20.0 ± 0.9 ^a	2.84 ± 0.03 ^c	2.01 ± 0.02 ^c	4.85 ± 0.01 ^c	6.1 ± 0.2 ^b	0.9 ± 0.2 ^a	1.30 ± 0.02 ^b
Triticum aestivum L.	Marius	26 ± 1 ^b	5.25 ± 0.05 ^d	2.78 ± 0.04 ^d	8.02 ± 0.01 ^d	4.19 ± 0.05 ^a	1.57 ± 0.02 ^b	1.13 ± 0.07 ^a

In each column, different letters (a–d) mean statistically significant differences (p < 0.05) compared by Tukey test. nd (non-detected).