Table 4.
Cell wall-bound phenolic acids (CWBPAs), soluble phenolic acids (SPAs), antioxidant capacity (AC), xanthophylls (lutein and zeaxanthin) and total anthocyanin content (TAC) in raw material (flour), bread crust and bread crumb obtained from refined white flour, stone (SWF) and roller-milled (RWF) whole-grain flour of Bona Vita and Skorpion cvs.
| cv | Flour | Product | CWBPAs | SPAs | Lutein | Zeaxantin | TAC | ACABTS | ACFRAP |
|---|---|---|---|---|---|---|---|---|---|
| Bona Vita | refined | raw material | 56.4 c | 9.6 d | 4.0 a | 0.16 c | n.d. | 13.5 b | 0.2 g |
| bread crumb | 52.6 c | 10.1 d | 1.9 d | 0.08 e | n.d. | 12.8 bc | 0.2 g | ||
| bread crust | 59.4 c | 9.6 d | 1.4 e | 0.07 e | n.d. | 11.3 c | 1.8 f | ||
| SWF | raw material | 765.5 b | 62.1 c | 3.3 b | 0.28 a | n.d. | 18.2 a | 6.4 e | |
| bread crumb | 774.4 b | 79.7 ab | 1.5 e | 0.14 cd | n.d. | 17.5 a | 7.5 d | ||
| bread crust | 770.2 b | 76.6 b | 1.0 f | 0.12 d | n.d. | 17.5 a | 13.2 b | ||
| RWF | raw material | 885.7 a | 74.5 b | 3.0 c | 0.24 b | n.d. | 18.0 a | 8.1 cd | |
| bread crumb | 795.9 b | 86.0 a | 1.2 f | 0.11 d | n.d. | 17.2 a | 8.8 c | ||
| bread crust | 808.6 ab | 73.8 b | 1.0 f | 0.12 d | n.d. | 17.6 a | 15.9 a | ||
| Skorpion | refined | raw material | 50.3 d | 8.4 e | n.d. | n.d. | 0.1 e | 14.8 d | 0.2 e |
| bread crumb | 56.8 d | 12.3 e | n.d. | n.d. | 0.1 e | 13.4 e | 0.5 e | ||
| bread crust | 59.2 d | 10.3 e | n.d. | n.d. | 0.1 e | 10.8 f | 3.3 d | ||
| SWF | raw material | 897.4 b | 84.7 cd | n.d. | n.d. | 22.8 b | 19.9 a | 7.9 c | |
| bread crumb | 781.4 c | 95.5 abc | n.d. | n.d. | 11.2 d | 17.2 c | 8.2 c | ||
| bread crust | 822.5 c | 75.7 d | n.d. | n.d. | 10.7 d | 17.2 c | 13.7 a | ||
| RWF | raw material | 990.5 a | 91.7 bc | n.d. | n.d. | 26.2 a | 18.6 ab | 7.3 c | |
| bread crumb | 929.6 ab | 107.2 a | n.d. | n.d. | 13.3 c | 18.1 bc | 9.9 b | ||
| bread crust | 938.7 ab | 98.9 ab | n.d. | n.d. | 13.9 c | 17.9 bc | 13.6 a |
Cell wall-bound phenolic acids (CWBPAs) and soluble (free and conjugated forms) phenolic acids (SPAs) are the sum of the single phenolic acids determined by means of RP-HPLC/DAD and are expressed as mg/kg dry basis. Xanthophylls (lutein and zeaxanthin) are expressed as mg/kg dry basis. Total anthocyanin content (TAC) is expressed as mg Cy-3-glc eq/kg dry basis. Antioxidant capacity (AC) measured by means of the ABTS and FRAP assays is expressed as mmol TE/kg dry basis. For each cv, value followed with different letters are significantly different (one-way ANOVA, p < 0.01), according to the REGW-F test.