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[This article belongs to Volume - 57, Issue - 06]

Abstract : Whole grain of wheat consumption is associated with several health benefits, in contrast to the consumption of refined grains. The present study was to investigate the phenolic content and the antioxidant properties of whole grain of wheat, compared to bran and flour fractions before and after simulated gastrointestinal digestion. Contents of phenolic and flavonoids were determined as such (untreated) and under simulated gastrointestinal (treated). Also, to evaluate the antioxidant activity, four different assays, DPPH, ABTS, inhibition of β-carotene bleaching, ferric reducing antioxidant power assay were used for untreated and treated samples. Our results showed that the treated and untreated bran samples had the highest content of phenolic compound and flavonoids before and after digestion, followed by the whole grain samples. The above extracts also exhibited the highest antioxidant activity, while the flour samples were characterized with the lowest content of phenols, as well as the lowest antioxidant capacity. These findings suggest a possible consumption of whole grain and bran of wheat which can enrich phytochemical potential by increasing their content in bioactive compounds with antioxidant properties.