Abstract
Common wheat (Triticum aestivum) is one of the most consumed staple foods used for bakery products. Outer layers of grain present a great diversity of bioactive compounds, especially phenolic compounds (PC). Free and bound PC were extracted from eight genotypes of whole wheat flours (WWF) presenting different technological classifications. These extracts were comprehensively characterized through untargeted metabolomics applying ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MSE) and spectrophotometric analyses. Chemical composition and colorimetry were also determined by classical analyses. Thirty-eight PC were tentatively identified by UHPLC-MSE belonging to three classes (phenolic acids, flavonoids, and other polyphenols), some of them identified in all WWF samples. Bound hydroxycinnamic acids were the main PC found in WWF, especially the trans-ferulic acid and its isomer. No difference was found in starch and protein contents, whereas low-quality flours showed a higher ash content than the superior and medium-quality flours. Total phenolic content (TPC) ranged between 124.5 and 171.4 mg GAE/100 g WWF, which bound PC were responsible for 60% of TPC. Omics data and multivariate statistical analyses were successfully applied to discern the phenolic profile of WWF from different genotypes and technological qualities.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Data Availability
All data generated during this study are included in this article and its supplementary information files.
Data Availability
The authors confirm that the data supporting the findings of this study are available within the article and its supplementary files.
Code Availability
Not applicable.
Abbreviations
- ANOVA:
-
Analysis of variance
- GAE:
-
Gallic acid equivalents
- HCA:
-
Hierarchical cluster analysis
- PC:
-
Phenolic compounds
- PCA:
-
Principal component analysis
- PLS-DA:
-
Partial least squares discriminant analysis
- TPC:
-
Total phenolic content
- UHPLC-MSE :
-
Ultra-high performance liquid chromatography-mass spectrometry
- WWF:
-
Whole wheat flour
- VIP:
-
Variable Importance for the projection
References
AACCI (2000) Approved methods, 10th edn. American Association of Cereal Chemists International, Minneapolis
ABITRIGO (2022) Associação Brasileira das Indústrias de Trigo. http://www.abitrigo.com.br/estatisticas-global.php. Accessed 10.02.2022
Alves TO, D’Almeida CT, Victorio VC, Souza GH, Cameron L, Ferreira MS (2018) Immunogenic and allergenic profile of wheat flours from different technological qualities revealed by ion mobility mass spectrometry. J Food Compost Anal 73:67–75. https://doi.org/10.1016/j.jfca.2018.07.012
AOAC (1984) Official methods of analysis. Association of Official Analytical Chemists
Boudaoud S, Sicard D, Suc L, Conéjèro G, Segond D, Aouf C (2021) Ferulic acid content variation from wheat to bread. Food Sci Nutr 9:2446–2457. https://doi.org/10.1002/fsn3.2171
BRASIL. Ministério da Agricultura PeA (2005) Instrução Normativa n. 8, de 2 de junho de 2005. Regulamento técnico de identidade e qualidade da farinha de trigo. Diário Oficial da República Federativa do Brasil p. 91
Ding C, Liu Q, Li P, Pei Y, Tao T, Wang Y, Yan W, Yang G, Shao X (2019) Distribution and quantitative analysis of phenolic compounds in fractions of Japonica and Indica rice. Food Chem 274:384–391. https://doi.org/10.1016/j.foodchem.2018.09.011
Everette JD, Bryant QM, Green AM, Abbey YA, Wangila GW, Walker RB (2010) Thorough study of reactivity of various compound classes toward the folin–ciocalteu reagent. J Agric Food Chem 58:8139–8144. https://doi.org/10.1021/jf1005935
Giuberti G, Rocchetti G, Lucini L (2020) Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview. Curr Opin Food Sci. https://doi.org/10.1016/j.cofs.2020.04.003
Li Y, Ma D, Sun D, Wang C, Zhang J, Xie Y, Guo T (2015) Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods. Crop J 3:328–334. https://doi.org/10.1016/j.cj.2015.04.004
Liu RH (2004) Potential synergy of phytochemicals in cancer prevention: mechanism of action. J Nutr 134:3479S–3485S. https://doi.org/10.1093/jn/134.12.3479s
Luthria DL, Lu Y, John KMM (2015) Bioactive phytochemicals in wheat: extraction, analysis, processing, and functional properties. J Funct Foods 18(Part B):910–925. https://doi.org/10.1016/j.jff.2015.01.001
McRae MP (2017) Health benefits of dietary whole grains: an umbrella review of meta-analyses. J Chiropr Med 16:10–18. https://doi.org/10.1016/j.jcm.2016.08.008
Ndolo VU, Beta T (2014) Comparative studies on composition and distribution of phenolic acids in cereal grain botanical fractions. Cereal Chem 91:522–530. https://doi.org/10.1094/CCHEM-10-13-0225-R
Podio NS, Baroni MV, Wunderlin DA (2017) Relation between polyphenol profile and antioxidant capacity of different argentinean wheat varieties. A boosted regression trees study. Food Chem 232:79–88. https://doi.org/10.1016/j.foodchem.2017.02.123
Santetti GS, Lima LRdS, Biduski B, Santos MCB, D’Almeida CTdS, Cameron LC, Gutkoski LC, Ferreira MSL, Amboni RDdMC (2022) Untargeted metabolomics analysis reveals improved phenolic profile in whole wheat bread with yerba mate and the effects of the bread-making process. Food Res Int 159:111635. https://doi.org/10.1016/j.foodres.2022.111635
Santos MCB, Lima LRdS, Nascimento FR, Nascimento TPd, Cameron LC, Ferreira MSL (2019) Metabolomic approach for characterization of phenolic compounds in different wheat genotypes during grain development. Food Res Int 124:118–128. https://doi.org/10.1016/j.foodres.2018.08.034
Santos MCB, Lima LRdS D’Almeida, CTdS, Victorio VCM, Cameron LC, Bourlieu-Lacanal C, Ferreira MSL (2022) Foodomics in wheat flour reveals phenolic profile of different genotypes and technological qualities. LWT 153:112519. https://doi.org/10.1016/j.lwt.2021.112519
Sharma M, Sandhir R, Singh A, Kumar P, Mishra A, Jachak S, Singh SP, Singh J, Roy J (2016) Comparative analysis of phenolic compound characterization and their biosynthesis genes between two diverse bread wheat (Triticum aestivum) varieties differing for chapatti (unleavened flat bread) quality. Front Plant Sci 7:1870. https://doi.org/10.3389/fpls.2016.01870
Sharma M, Rahim MS, Kumar P, Mishra A, Sharma H, Roy J (2020) Large-scale identification and characterization of phenolic compounds and their marker–trait association in wheat. Euphytica 216:127. https://doi.org/10.1007/s10681-020-02659-x
Sharma V, Gupta P, Priscilla K, Hangargi B, Veershetty A, Ramrao DP, Suresh S, Narasanna R, Naik GR, Kumar A (2021) Metabolomics intervention towards better understanding of plant traits. Cells 10:346. https://doi.org/10.3390/cells10020346
Shewry PR, Hey SJ (2015) The contribution of wheat to human diet and health. Food Energ Sect. 4:178–202. https://doi.org/10.1002/fes3.64
Silveira MMd, Dittgen CL, Batista CdS, Biduski B, Gutkoski LC, Vanier NL (2020) Discrimination of the quality of brazilian wheat genotypes and their use as whole-grains in human nutrition. Food Chem 312:126074. https://doi.org/10.1016/j.foodchem.2019.126074
Singleton VL, Orthofer R, Lamuela-Raventós RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods Enzymol 299:152–178. https://doi.org/10.1016/S0076-6879(99)99017-1
Sumner LW, Amberg A, Barrett D, Beale MH, Beger R, Daykin CA, Fan TW-M, Fiehn O, Goodacre R, Griffin JL (2007) Proposed minimum reporting standards for chemical analysis. Metabolomics 3:211–221. https://doi.org/10.1007/s11306-007-0082-2
Victorio VCM, Alves TO, Souza GHMF, Gutkoski LC, Cameron LC, Ferreira MSL (2021) NanoUPLC-MSE reveals differential abundance of gluten proteins in wheat flours of different technological qualities. J Proteom 239:104181. https://doi.org/10.1016/j.jprot.2021.104181
Vismeh R, Lu F, Chundawat SP, Humpula JF, Azarpira A, Balan V, Dale BE, Ralph J, Jones AD (2013) Profiling of diferulates (plant cell wall cross-linkers) using ultrahigh-performance liquid chromatography-tandem mass spectrometry. Analyst 138:6683–6692. https://doi.org/10.1039/C3AN36709F
Wang T-y, Li Q, Bi K-s (2018) Bioactive flavonoids in medicinal plants: structure, activity and biological fate. Asian J Pharm Sci 13:12–23. https://doi.org/10.1016/j.ajps.2017.08.004
Wang X, Zhang X, Hou H, Ma X, Sun S, Wang H, Kong L (2020) Metabolomics and gene expression analysis reveal the accumulation patterns of phenylpropanoids and flavonoids in different colored-grain wheats (Triticum aestivum L.). Food Res Int 138:109711. https://doi.org/10.1016/j.foodres.2020.109711
Zhu A, Zhou Q, Hu S, Wang F, Tian Z, Hu X, Liu H, Jiang D, Chen W (2022) Metabolomic analysis of the grain pearling fractions of six bread wheat varieties. Food Chem 369:130881. https://doi.org/10.1016/j.foodchem.2021.130881
Acknowledgements
The authors are grateful to OR Melhoramento de Sementes Ltda and Biotrigo Genética for providing the samples; to Fabiana Ramos for her support in the Folin-Ciocalteu analysis; to Dr. Michael Murgu, Robinson Giraldes, and Gustavo Almeida from Waters Corporation (Brazil) for their assistance on data processing and helpful technical assistance in MS.
Funding
This work was supported by the Federal University of the State of Rio de Janeiro (UNIRIO); financed by the Foundation for Research Support of the State of Rio de Janeiro (FAPERJ) (26/010.100988/2018; 26/202/709-2018), National Council for Scientific and Technological Development (CNPq) (427116/2018-0; 310343/2019-4), and Coordination for Improvement of Personnel with Higher Education (CAPES) (financial code 001).
Author information
Authors and Affiliations
Contributions
Conceptualization, LRSL and MSLF; Formal analysis, LRSL, MCBS, and CTSDA; Investigation, LRSL, MCBS, CTSDA, and LCG; Writing-original draft, LRSL, MCBS, and CTSDA; Writing-review & editing, LRSL, MCBS, and MSLF; Resources, LCC, LCG, and MSLF; Supervision, LCC and MSLF; Funding acquisition, MSLF, Project administration, MSLF.
Corresponding author
Ethics declarations
Conflicts of interest
The authors declare that they have no conflict of interest.
Ethics approval
Not applicable.
Consent to participate
Not applicable.
Consent for publication
Not applicable.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Electronic supplementary material
Below is the link to the electronic supplementary material.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
da Silva Lima, L.R., Barros Santos, M.C., dos Santos D′Almeida, C.T. et al. Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities. J Food Sci Technol 60, 783–796 (2023). https://doi.org/10.1007/s13197-023-05665-8
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-023-05665-8