The present study investigated the antioxidant properties of commercial regular- and whole- wheat spaghetti. The antioxidant properties comprise the total phenolic content, DPPH radical scavenging activity, oxygen radical absorbance capacity. The contents of ferulic acid, C-glycosyl flavones and SDG were measured by using LC/MS techniques. Whole wheat spaghetti showed significantly higher TPC and ORAC. The contents of ferulic acid, C-glycosyl flavones and SDG were significantly higher in whole wheat spaghetti. The TPC was found to decrease 48 – 78% after cooking. The results showed that consumption of whole grain is strongly recommended. The present study also compared the antioxidant properties of commercial infant cereals. Purple wheat and red rice were used in making home-made and lab-made infant cereals. Pigmented infant cereals showed higher TPC, total anthocyanin content (TAC) and ORAC then brown rice and commercial ones. Anthocyanins were found only in purple wheat while a C-glycosyl flavone was found at higher levels in purple wheat than in red rice samples. Home-made samples did not show significant differences in TPC, TAC and ORAC with lab-made ones; however, the contents of anthocyanins and C-glycosyl flavones were significantly different. Home-made purple wheat infant cereals showed higher cellular antioxidant activity (CAA) than lab-made purple wheat, red rice and commercial ones. Whole purple wheat holds potential to improve the antioxidant properties of infant cereals.

Content of free- (FPC) and bound- phenolics (BPC) significantly (p<0.05) increased during mixing, fermenting and baking. Bread crust and crumb contained the highest FPC and BPC, respectively. Antioxidant activities (AOA) followed the trends of their respective phenolic contents. HPLC analysis demonstrated that different phenolic acids showed various responses to the bread-making process. Total anthocyanin content (TAC) was significantly (p<0.05) reduced through mixing and baking, but fermentation elevated the levels. Anthocyanin extract of purple wheat exerted higher AOA than those of common wheat. Digested purple wheat extracts after in-vitro digestion demonstrated significantly (p<0.05) higher AOA than common wheat. During in-vitro testing, extracts exhibited concentration-dependent effects, while the use of different cell lines exhibited varying levels of cellular antioxidant and pro-oxidant properties. Purple wheat demonstrated higher cytoprotectivity and cellular AOA than those of common wheat. Our findings suggest that purple wheat has the potential to act as functional food in bakery products.

The present study investigated the antioxidant properties of commercial regular- and whole- wheat spaghetti. The antioxidant properties comprise the total phenolic content, DPPH radical scavenging activity, oxygen radical absorbance capacity. The contents of ferulic acid, C-glycosyl flavones and SDG were measured by using LC/MS techniques. Whole wheat spaghetti showed significantly higher TPC and ORAC. The contents of ferulic acid, C-glycosyl flavones and SDG were significantly higher in whole wheat spaghetti. The TPC was found to decrease 48 – 78% after cooking. The results showed that consumption of whole grain is strongly recommended. The present study also compared the antioxidant properties of commercial infant cereals. Purple wheat and red rice were used in making home-made and lab-made infant cereals. Pigmented infant cereals showed higher TPC, total anthocyanin content (TAC) and ORAC then brown rice and commercial ones. Anthocyanins were found only in purple wheat while a C-glycosyl flavone was found at higher levels in purple wheat than in red rice samples. Home-made samples did not show significant differences in TPC, TAC and ORAC with lab-made ones; however, the contents of anthocyanins and C-glycosyl flavones were significantly different. Home-made purple wheat infant cereals showed higher cellular antioxidant activity (CAA) than lab-made purple wheat, red rice and commercial ones. Whole purple wheat holds potential to improve the antioxidant properties of infant cereals.