Phytochemical content and antioxidant activity of einkorn (Triticum monococcum ssp monococcum), bread (Triticum aestivum L.), and durum (Triticum durum Desf.) wheat

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dc.authorid0000-0001-6262-2866en_US
dc.authorid0000-0002-0337-0520en_US
dc.authorid0000-0001-7712-2813
dc.authorid0000-0002-6786-3973
dc.authorid0000-0002-5677-2347
dc.contributor.authorŞahin, Yunus
dc.contributor.authorYıldırım, Arzu
dc.contributor.authorYücesan, Buhara
dc.contributor.authorZencirci, Nusret
dc.contributor.authorErbayram, Şerafettin
dc.contributor.authorGürel, Ekrem
dc.date.accessioned2021-06-23T19:44:59Z
dc.date.available2021-06-23T19:44:59Z
dc.date.issued2017
dc.departmentBAİBÜ, Fen Edebiyat Fakültesi, Biyoloji Bölümüen_US
dc.description.abstractIntroduction. Wheat (Triticum ssp.), a major cereal, and its marginally grown hulled ancestor einkorn (Triticum monococcum ssp. monococcum), have bioactive compounds reducing and preventing chronic diseases such as diabetes, cancer, and cardio vascular diseases, besides highly desired nutritional properties. Methods. We evaluated the total phenolics and flavonoids and quantified their phenolic acids, alpha-tocopherol by high performance liquid chromatography, and their 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. Results. Ferulic acid (148.67-764.04 mu g/g), p-coumaric acid (5.06-54.09 mu g/g), and total phelonic content (2.06-8.11 mu mol GAE/g) of einkorn were significantly higher than bread and durum wheat (p < 0.05). Conclusion. Results suggested that einkorn is a rich gene resource for the improvement of modern healthier wheat cultivars.en_US
dc.identifier.doi10.23751/pn.v19i4.5847
dc.identifier.endpage459en_US
dc.identifier.issn1129-8723
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85067934869en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage450en_US
dc.identifier.urihttps://doi.org/10.23751/pn.v19i4.5847
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9081
dc.identifier.volume19en_US
dc.identifier.wosWOS:000424701700014en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorŞahin, Yunus
dc.institutionauthorYıldırım, Arzu
dc.institutionauthorYücesan, Buhara
dc.institutionauthorZencirci, Nusret
dc.institutionauthorGürel, Ekrem
dc.language.isoenen_US
dc.publisherMattioli 1885en_US
dc.relation.ispartofProgress In Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBioactive Compoundsen_US
dc.subjectBread Wheaten_US
dc.subjectDurum Wheaten_US
dc.subjectEinkornen_US
dc.subjectPhenolic Acidsen_US
dc.subjectTriticum monococcum ssp monococcumen_US
dc.titlePhytochemical content and antioxidant activity of einkorn (Triticum monococcum ssp monococcum), bread (Triticum aestivum L.), and durum (Triticum durum Desf.) wheaten_US
dc.typeArticleen_US

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