Evaluation of phenolic profile and antioxidant capacity in gluten-free flours

- Phenolic profile and antioxidant capacity were determined in gluten free flours.
- Black rice and quinoa had the highest phenolic content and antioxidant capacity.
- Phenolic content was correlated with both reducing and scavenging activities.
- A diverse and different phenolic profile was evidenced amongst flours.

The characterization of phenolic fingerprints in common gluten-free flours is still scarce. Total phenolic and anthocyanin contents, antioxidant capacity and the entire phenolic profile were investigated for extracts from chickpea, sorghum, quinoa, black rice, lentil, amaranth, brown rice, oat and white rice flours, using soft wheat flour as a comparison. The highest phenolic content was found in black rice, followed by quinoa extracts (147.9 and 87.2 mg gallic acid equivalents 100 g−1, respectively). Consistently, antioxidant capacity was highest in black rice and quinoa flours (34 mmol trolox equivalents 100 g−1), while anthocyanins were highest in black rice flour. Data showed a high correlation between phenolic content and both reducing and scavenging activities, with Pearson's coefficient of 0.90 and 0.91, respectively. Although the entire phenolic profile was diverse and differed among flours, these represent a valuable source of health-promoting compounds, mainly belonging to flavonoids, phenolic acids and lignans.