Abstract：
:Lipid oxidation is one of the major quality issues of wholegrain wheat flour and products, despite their rich endogenous antioxidants. Diverse wheat germplasm resources are available for industrial production and breeding selection. Therefore, to improve the stability qualities of wholegrain, it is important to study lipid stability of wheat varieties, together with their endogenous antioxidant contents. In this study, 65 wheat varieties were evaluated for their oxidative stabilities under accelerated conditions. Primary and secondary oxidation products, radical scavenging activities, and tocol contents were analyzed to obtain a comprehensive understanding of lipid oxidation in wholegrain flour. The results showed significant diversity of lipid stability in the wheat varieties, with a 30-fold difference in hexanal content after 19 weeks of storage. Varieties, such as 'Velocity' and 'Arina', with high stability and high antioxidant contents, are potentially better suited for stable wholegrain products. The findings will benefit consumers with better quality wholegrain products.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wei CY,Zhu D,Nyström Ldoi
10.1016/j.foodchem.2020.128683subject
Has Abstractpub_date
2020-11-21 00:00:00pages
128683eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32545-0journal_volume
345pub_type
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