Table 2.

Chemical and nutritional traits of the two ancient Caucasian wheats and T. durum cv San Carlo.

	Protein (%)	Total Starch (%)	TDF (%)	Ash (%)	TAC (mmol TEAC/kg)	TSPC (mg FAE/g)
T. timopheevii accession Lonigo	20.1 ± 0.8 a	62.2 ± 0.19 b	9.3 ± 0.2 c	2.13 ± 0.01 a	87.4 ± 0.5 b	0.94 ± 0.05 b
T. zhukovskyi accession Far 75	16.92 ± 0.03 b	62.0 ± 0.3 b	9.6 ± 0.2 b	1.96 ± 0.02 b	89.7 ± 0.3 a	0.997 ± 0.005 b
T. durum cv San Carlo	14.3 ± 0.5 c	65.0 ± 0.8 a	12.3 ± 0.3 a	1.65 ± 0.01 c	44.1 ± 0.3 c	1.19 ± 0.04 a

Results are reported as dry weight and expressed as mean ± standard deviation for three replications. Within the same column, values with different letters indicate significant differences determined by Duncan’s test (p ≤ 0.05). TDF = total dietary fiber; TAC = total antioxidant capacity; TEAC = trolox equivalent antioxidant capacity; TSPC = total soluble phenolic content; FAE = ferulic acid equivalents.