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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Food Composition and Methods Development Laboratory » Research » Publications at this Location » Publication #311541
Title: Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties

Author
item Luthria, Devanand - Dave
item LU, YINGJIAN - University Of Maryland
item MARIAJOHN, K - Forest Service (FS)

Submitted to: Journal of Functional Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/15/2014
Publication Date: 1/6/2015
Citation: Luthria, D.L., Lu, Y., Mariajohn, K.M. 2015. Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties. Journal of Functional Foods. Doi:10.1016/j.jff.

Interpretive Summary: Grains and its processed products are consumed globally as important energy sources. Grain-based foods provide a majority of the carbohydrates, some proteins, oils, dietary fibers, and other micronutrients. In Asia, nearly half of the annual caloric consumption is rice, while the major grain consumption in Europe and US is wheat. Whole wheat provides a rich source of bioactive phytochemicals namely, phenolic acids, carotenoids, tocopherols, alkylresorcinols, arabinoxylans, benzoxazinoids, phytosterols, and lignans. This review provides information on distribution, extractability, analysis, and nutraceutical properties of bioactive phytochemicals present in wheat. This review will be of significant interest to wheat producers, processors, consumers, nutrition and health care professionals.

Technical Abstract: Whole wheat provides a rich source of bioactive phytochemicals namely, phenolic acids, carotenoids, tocopherols, alkylresorcinols, arabinoxylans, benzoxazinoids, phytosterols, and lignans. This review provides information on the distribution, extractability, analysis, and nutraceutical properties of bioactive phytochemicals present in wheat. Understanding the impact of processing on wheat phytochemicals will allow us to develop improved processes with higher retention of bioactives bioactive compunds in processed wheat foods. Details of extraction and analysis methodologies and processing effects on bioactive phytochemicals in wheat is presented in tabulated form.