Physicochemical characterization, antioxidant activity and phenolic acids profile of Tunisian whole cereal grains

Youkabed Zarroug; Dorra Sfayhi Terras; Maissa Khemakhem; Ghaith Hamdaoui; Kamel Hessini; Wafa Allouch; Farah Dridi; Nesrine Hadjyahia; Mouldi El Felah; Mohamed Kharrat

doi:10.18502/jfsh.v8i2.10672

Youkabed Zarroug University of Carthage, Field Crops Laboratory, National Agricultural Research Institute of Tunisia, University of Carthage, Ariana, Tunisia.
Dorra Sfayhi Terras University of Carthage, Field Crops Laboratory, National Agricultural Research Institute of Tunisia, University of Carthage, Ariana, Tunisia.
Maissa Khemakhem University of Carthage, Structural Organic Chemistry Laboratory, Higher School of Food Industries, University of Carthage, Tunis, Tunisia
Ghaith Hamdaoui Center for Research and Energy Technologies, Technopole Borj-Cédria, Hammamlif, Tunisia.
Kamel Hessini Department of Biology, College of Sciences, Taif University, Taif, Saudi Arabia.
Wafa Allouch University of Carthage, Field Crops Laboratory, National Agricultural Research Institute of Tunisia, University of Carthage, Ariana, Tunisia.
Farah Dridi University of Carthage, Field Crops Laboratory, National Agricultural Research Institute of Tunisia, University of Carthage, Ariana, Tunisia.
Nesrine Hadjyahia University of Carthage, Field Crops Laboratory, National Agricultural Research Institute of Tunisia, University of Carthage, Ariana, Tunisia.
Mouldi El Felah University of Carthage, Field Crops Laboratory, National Agricultural Research Institute of Tunisia, University of Carthage, Ariana, Tunisia.
Mohamed Kharrat University of Carthage, Field Crops Laboratory, National Agricultural Research Institute of Tunisia, University of Carthage, Ariana, Tunisia.

DOI: https://doi.org/10.18502/jfsh.v8i2.10672

Keywords: Antioxidant activities; Phenolic acids; Physicochemical; Varieties; Whole grains

Abstract

Six varieties of Tunisian durum wheat, barley and oat cultivars namely Maali, Karim, Rihane, Manel, Meliane and Ghzella were analyzed for their physicochemical properties, antioxidant activities and phenolic acids profile. Results showed that there are significant (p < 0.05) differences in moisture (11.8-12.8%), proteins (10.98-12.09%), neutral detergent fibre (NDF) (47.67-67.39%), ash (2.4-3.93%), fat (2.6- 6.75%), and carbohydrates (64.78-70.95%) contents between all studied varieties. Cereal grains were also a good source of potassium, sodium, calcium, zinc and iron. The results revealed that oat Meliane (5.9%) and barley Rihane (5.4%) varieties are good sources of dietary fiber β-glucan compared to the other varieties. Rihane, Meliane and Maali varieties had the highest total phenolic, total flavonoids and total condensed tannin contents. Antioxidant activity of whole grain extracts was performed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) test and revealed that barley Rihane had the best radical scavenging activity compared to oat and durum wheat varieties. The RP-HPLC analysis revealed that Tunisian barley, oat and durum wheat varieties are a good source of phenolic components and natural antioxidants.