Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process

Tibola, Casiane Salete; Fontes, Milena Ramos Vaz; Miranda, Martha Zavariz de; Devos, Rafaela Julyana Barboza; Dias, Alvaro Renato Guerra; Bock, Emílio; Zavareze, Elessandra da Rosa

doi:10.1590/S1678-3921.pab2020.v55.01851

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Food Technology • Pesq. agropec. bras. 55 • Jan-Dec 2020 • https://doi.org/10.1590/S1678-3921.pab2020.v55.01851 copy

Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process

Níveis de deoxinivalenol, compostos fenólicos e atividade antioxidante de farinha de trigo após processo de polimento

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract:

The objective of this work was to evaluate the effect of the debranning process on the deoxynivalenol (DON) content, phenolic compounds, and antioxidant activity of wheat flours, in order to determine which milling technology provides the safest and most nutritional wheat products. Grain samples from the BRS Marcante, BRS Reponte, and BRS 374 wheat (Triticum aestivum) cultivars were used to obtain both whole-wheat and white flours. For whole-wheat, grains were debranned at different times (20 and 40 s). The debranning process significantly reduced the DON content in the whole-wheat flours from all cultivars. The DON concentration decreased 22 and 28% in the 20 and 40 s debranning treatments, respectively, when compared with the treatment without debranning. In addition, phenolic compound content and antioxidant capacity are significantly higher in the whole-wheat flours. The debranning process contributes to the production of safer and healthier foods, by reducing DON content and retaining phenolic compounds and antioxidant activity in whole-wheat flours.

Index terms:
Triticum aestivum; bioactive compounds; mycotoxins; whole-wheat flour

Embrapa Secretaria de Pesquisa e Desenvolvimento; Pesquisa Agropecuária Brasileira Caixa Postal 040315, 70770-901 Brasília DF Brazil, Tel. +55 61 3448-1813, Fax +55 61 3340-5483 - Brasília - DF - Brazil
E-mail: pab@embrapa.br

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[1] *Corresponding author: casiane.tibola@embrapa.br

Cultivar	Treatment	Grain hardness index	Debranning level (%)	Moisture content (%)	Ash content on a DWB⁽³⁾ (%)	Protein content on a DWB⁽³⁾ (%)	Color parameter
Cultivar	Treatment	Grain hardness index	Debranning level (%)	Moisture content (%)	Ash content on a DWB⁽³⁾ (%)	Protein content on a DWB⁽³⁾ (%)	L*	a*	b*
BRS Marcante	Not debranned⁽²⁾	76±2ab	-	12.2±0.2bcd	2.12±0.00a	18.32±0.23a	82.76±1.41d	3.32±0.32a	12.05±0.33b
	Debranned for 20 s⁽²⁾	72±3b	99.3±0.1ab	12.2±0.1bcd	1.97±0.01bc	18.22±0.39a	83.77±0.95d	3.00±0.21ab	11.33±0.23cd
	Debranned for 40 s⁽²⁾	71±1b	98.6±0.1ab	12.3±0.1bc	1.75±0.09f	18.09±0.15a	83.53±0.85d	2.99±0.19ab	11.08±0.05d
	White flour	-	-	14.3±0.0a	0.54±0.02g	16.45±0.25b	91.54±0.12b	0.62±0.07d	9.49±0.09f
BRS Reponte	Not debranned⁽²⁾	78±1a	-	12.0±0.4cd	1.94±0.03bcd	13.70±0.14e	82.56±1.34d	3.43±0.38a	12.62±0.26a
	Debranned for 20 s⁽²⁾	76±1ab	99.2±0.0ab	12.1±0.1bcd	1.85±0.04def	14.01±0.09de	83.45±0.19d	3.13±0.07ab	11.83±0.17bc
	Debranned for 40 s⁽²⁾	78±1a	98.6±0.2ab	11.9±0.1cd	1.80±0.05ef	14.01±0.06de	83.68±0.31d	3.08±0.12ab	11.85±0.22b
	White flour	-	-	14.0±0.1a	0.51±0.02g	12.47±0.26f	92.53±0.03b	0.05±0.01e	11.80±0.07bc
BRS 374	Not debranned⁽²⁾	39±1c	-	12.6±0.1b	2.05±0.01ab	14.60±0.09cd	84.03±0.23d	2.69±0.05b	11.05±0.12d
	Debranned for 20 s⁽²⁾	32±0d	98.7±0.2ab	12.2±0.2bcd	1.89±0.04cde	15.10±0.34c	86.41±0.18c	1.94±0.04c	10.09±0.11e
	Debranned for 40 s⁽²⁾	29±4d	97.8±0.1b	11.7±0.3d	1.82±0.03ef	14.80±0.30c	87.33±0.13c	1.71±0.03c	9.73±0.10ef
	White flour	-	-	14.1±0.1a	0.44±0.02g	12.36±0.07f	94.57±0.05a	0.76±0.02d	10.90±0.06d

Cultivar	Treatment	Total phenolic compounds		Antioxidant activity⁽³⁾
		Total phenolic compounds		DPPH		ABTS
		Free (mg GAE kg^-1 DW)	Bound (mg GAE kg^-1 DW)	Free (μmol TE g^-1)	Bound (μmol TE g^-1)	Free (μmol TE g^-1)	Bound (μmol TE g^-1)
BRS Marcante	Not debranned⁽²⁾	67.5±1.2a	71.4±0.0a	45.2±0.2d	39.9±0.1h	53.7±0.1g	46.0±0.2g
	Debranned for 20 s⁽²⁾	62.0±0.0b	65.0±0.4b	45.7±0.1bc	41.9±0.2e	54.2±0.1fg	47.7±0.1f
	Debranned for 40 s⁽²⁾	57.9±0.4c	61.0±0.3c	46.0±0.2b	44.0±0.2c	55.5±0.2bc	49.4±0.4de
	White flour	41.5±0.8f	44.7±0.1f	48.8±0.1a	47.0±0.1a	62.0±0.2a	60.2±0.1b
BRS Reponte	Not debranned⁽²⁾	42.1±0.4f	46.3±0.4e	45.6±0.3bcd	40.5±0.2g	53.8±0.3g	47.9±0.2f
	Debranned for 20 s⁽²⁾	38.6±0.3g	42.0±0.4g	46.0±0.1b	42.8±0.0d	54.3±0.1efg	49.2±0.1e
	Debranned for 40 s⁽²⁾	36.5±0.1h	38.5±0.2h	46.0±0.1b	44.4±0.0b	55.0±0.3cd	50.2±0.1c
	White flour	30.2±0.1j	32.7±0.2j	48.9±0.1a	47.0±0.1a	62.4±0.0a	61.0±0.2a
BRS 374	Not debranned⁽²⁾	48.4±0.3d	52.4±0.2d	45.5±0.0cd	41.0±0.0f	54.7±0.3def	46.5±0.1g
	Debranned for 20 s⁽²⁾	43.9±0.1e	44.7±0.4f	45.9±0.1bc	42.4±0.1d	54.9±0.4cde	49.8±0.1cd
	Debranned for 40 s⁽²⁾	39.7±0.2g	41.2±0.5g	45.8±0.1bc	44.2±0.2bc	56.0±0.1b	50.0±0.3c
	White flour	32.3±0.1i	34.0±0.1i	49.0±0.1a	47.2±0.1a	62.2±0.2a	60.8±0.1a