Preparation of non-traditional Dickkopf and Richard wheat flakes: Phenolic and vitamin profiles and antioxidant activity

Produced non-traditional, conventional and commercial wheat flakes were analysed for vitamin B-complex, α-tocopherol, total phenolics and HPLC profile and antioxidant activity in soluble free, soluble conjugated and insoluble bound phenolic fractions. Moreover, dietary intakes of RDI (Recommended Daily Intake) or AI (Adequate Intake) of vitamins were evaluated. Non-traditional wheat flakes were significantly higher contributors of vitamin B to RDI or AI, also, the highest polyphenol contents (283-362 mg GAE/100 g) were determined in Dickkopf and Richard wheat flakes. Additionally, predominant phenolics were identified. To understand the contribution of individual phenolics to an antioxidant activity their mutual correlations were evaluated. Regarding free phenolics, the main contributors to an antioxidant activity (r > 0.6961) were catechin, syringic and caffeic acids; in conjugated fraction epigallocatechin, gallic and ferulic acids (r > 0.8088); while chlorogenic, ferulic, protocatechuic and p-hydroxybenzoic acids were the main contributors in insoluble bound fractions (r > 0.6417).