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

Authors

  • Casiane Salete Tibola Embrapa Trigo, Rodovia BR-285, Km 294, Caixa Postal 3081, CEP 99050-970 Passo Fundo, RS.
  • Milena Ramos Vaz Fontes Universidade Federal de Pelotas, Faculdade de Agronomia Eliseu Maciel, Departamento de Ciência e Tecnologia Agroindustrial, Campus Capão do Leão, s/no, CEP 96160-000 Capão do Leão, RS.
  • Martha Zavariz de Miranda Embrapa Trigo, Rodovia BR-285, Km 294, Caixa Postal 3081, CEP 99050-970 Passo Fundo, RS.
  • Rafaela Julyana Barboza Devos Universidade de Passo Fundo, Engenharia de Alimentos, Rodovia BR 285, CEP 99052-900 Passo Fundo, RS.
  • Alvaro Renato Guerra Dias Universidade Federal de Pelotas, Faculdade de Agronomia Eliseu Maciel, Departamento de Ciência e Tecnologia Agroindustrial, Campus Capão do Leão, s/no, CEP 96160-000 Capão do Leão, RS.
  • Emílio Bock Universidade Federal de Pelotas, Faculdade de Agronomia Eliseu Maciel, Departamento de Ciência e Tecnologia Agroindustrial, Campus Capão do Leão, s/no, CEP 96160-000 Capão do Leão, RS.
  • Elessandra da Rosa Zavareze Universidade Federal de Pelotas, Faculdade de Agronomia Eliseu Maciel, Departamento de Ciência e Tecnologia Agroindustrial, Campus Capão do Leão, s/no, CEP 96160-000 Capão do Leão, RS.

DOI:

https://doi.org/10.1590/S1678-3921.pab2020.v55.26827

Keywords:

Triticum aestivum, bioactive compounds, mycotoxins, whole-wheat flour

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.

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Published

2020-12-14

How to Cite

Tibola, C. S., Fontes, M. R. V., Miranda, M. Z. de, Devos, R. J. B., Dias, A. R. G., Bock, E., & Zavareze, E. da R. (2020). Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process. Pesquisa Agropecuaria Brasileira, 55(X), e01851. https://doi.org/10.1590/S1678-3921.pab2020.v55.26827

Issue

V.55, Jan./Dec., 2020 :Continuos publication

Section

FOOD TECHNOLOGY