Nutritional and Phenolic Antioxidant Properties of Pakistani Wheat Varieties as Influenced by Planting Period and Variety

Muhammad Nadeem (Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus, Pakistan)
Muhammad Mushtaq (Affiliation : Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus, Pakistan)
Muhamad Farhan Jahangir Chughtai (Department of Food Science and Technology, Faculty of Natural Sciences, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan-Pakistan.)
Adnan Khaliq (Department of Food Science and Technology, Faculty of Natural Sciences, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan-Pakistan)
Muhammad Imran (University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore-Lahore, Pakistan)
Tanweer Aslam Gondal (School of Exercise and Nutrition, Deakin University, Victoria 3221, Australia)
Mohammad Ali Shariati
Anton Nesterenko (Kuban State Agrarian University, Krasnodar, Russia)
Dmitriy Kulikov (K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia)

AGRIVITA, Journal of Agricultural Science
Vol 43, No 1 (2021)

The objective of this study was to investigate the effects of variety and plant environment on nutritional composition, phenolic contents and antioxidant activities from commercial wheat cultivars grown in Pakistan. Chemical composition, total phenolic contents and antioxidant activities were measured in twenty-seven spring wheat varieties grown for two cropping years. Preliminary assessment of antioxidant strength of the extracts was carried out by the evaluation of total phenolic contents (TPC), antioxidant activity (AA) and free radical scavenging activity (FRSA). The grain length, width and a thousand kernel weight of different wheat varieties ranged from 6.75-6.77 mm, 3.44-3.45 mm and 42.95-45.16 g respectively. Similarly, the moisture, ash, crude fat, crude fiber, crude protein, wet gluten, dry gluten, flour gliadins, flour glutenins contents and SDS-sedimentation value varied from 10.23-10.61%, 1.47-1.48%, 1.16-1.21%, 1.37-1.40%, 11.86-12.02%, 25.39-25.46%, 8.85-8.87%, 0.46-0.52%, 0.46-0.49% and 24.99-25.85 ml respectively among different wheat varieties. In the same way, the results for total phenolic contents, free radical scavenging activity (DPPH assay) and antioxidant activity via beta carotene bleaching assay varied from 12.40-11.73 mg GE/g, 18.48-18.99% and 14.23-15.97% respectively. Our research clearly indicated that wheat variety, input conditions, environmental and genotypic variations gave effects on the phenolic antioxidant properties.