Do Flavonoids from Durum Wheat Contribute to Its Bioactive Properties? A Prospective Study

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dc.contributor.authorde Camargo, Adriano Costa
dc.contributor.authorde Souza Silva, Anna Paula
dc.contributor.authorSoares, Jackeline Cintra
dc.contributor.authorde Alencar, Severino Matias
dc.contributor.authorHanda, Cintia Ladeira
dc.contributor.authorCordeiro, Karina Silva
dc.contributor.authorFigueira, Marcela Souza
dc.contributor.authorSampaio, Geni R.
dc.contributor.authorTorres, Elizabeth A. F. S.
dc.contributor.authorShahidi, Fereidoon
dc.contributor.authorSchwember, Andres R.
dc.date.accessioned2025-01-20T23:55:49Z
dc.date.available2025-01-20T23:55:49Z
dc.date.issued2021
dc.description.abstractA clear gap with respect to the potential biological properties of wheat flavonoids exists in the available literature. This information is crucial for breeding programs aiming to produce new varieties presenting improved health benefits. Accordingly, advanced breeding lines of whole durum wheat were evaluated in this contribution. The highest recovery of phenolics was achieved using aqueous acetone (50:50, v/v), as verified by multi-response optimization, thus showing that phenolics could be largely underestimated by employing an inappropriate extraction. The concentration of derivatives of apigenin, the main phenolics present, ranged from 63.5 to 80.7%, as evaluated by LC-ESI-QTOF-MS. Phenolics from the breeding line 98 exhibited the highest ability in scavenging peroxyl radicals, reducing power as well as in terms of inhibition of pancreatic lipase activity, a key enzyme regulating the absorption of triacylglycerols. In contrast, none of the samples exhibited a significant anti-diabetic potential. Despite their high concentration compared to that of phenolic acids, results of this work do not support a significant antioxidant and pancreatic lipase inhibitory effect of durum wheat flavonoids. Therefore, breeding programs and animal and/or human trials related to the effect of durum wheat flavonoids on oxidative stress and absorption of triacylglycerols are discouraged at this point.
dc.fuente.origenWOS
dc.identifier.doi10.3390/molecules26020463
dc.identifier.eissn1420-3049
dc.identifier.urihttps://doi.org/10.3390/molecules26020463
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/95113
dc.identifier.wosidWOS:000611469800001
dc.issue.numero2
dc.language.isoen
dc.revistaMolecules
dc.rightsacceso restringido
dc.subjectTriticum turgidum L
dc.subjectvar
dc.subjectdurum
dc.subjectsurface response methodology
dc.subjectLC&#8211
dc.subjectESI-QTOF-MS
dc.subjectantiradical activity
dc.subjectpancreatic lipase
dc.subjectobesity
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleDo Flavonoids from Durum Wheat Contribute to Its Bioactive Properties? A Prospective Study
dc.typeartículo
dc.volumen26
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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