Abstract

ESTIMATION OF TOTAL PHENOLIC CONTENT IN WHEAT GENOTYPES UNDER TERMINAL HEAT STRESS

Deepika Raghuvanshi and Girish Chandra Pandey*

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Abstract

Phenolic compounds (PC) significantly contribute to wheat's positive health impacts, but their interactions can impact how well wheat-based goods come out. This study aimed to assess the total phenolic content of winter wheat white flour. The experiment was established on a Department of Bioscience and Biotechnology Banasthali Vidyapith, Rajasthan over the years 2022- 2023. Folin-Ciocalteu's method was used to determine the amount of free phenol. The most prevalent type of phenolic chemicals to be found in whole wheat grains are phenolic acids, andthey are one of the largest and most intricate categories of phytochemicals, and they come in a variety of forms, some of which are soluble free compounds, insoluble bound forms and soluble conjugates esterified to sugars and other low molecular mass chemicals. The phenolic content in wheat varieties in late sown ranged from 129- 1038 μg GAEq. /g and in timely sown 80- 1002 μg GAEq. /g respectively. HSI value of ten different genotypes was calculated and genotypes was classified into two different categories i.e., heat tolerant (HSI1.00). The overall ranking of heat susceptibility index indicated that out of ten genotypes, six genotypes are heat tolerant and four genotypes are heat sensitive. Thus, the results indicate that polar solvents were important for obtaining high total phenolic content. Also data indicated that the wheat flour was rich in total phenolic content. Therefore, products made from whole wheat optimize health advantages and are highly advised for usage in the food processing industry.

Keywords: Wheat, Phenolic compounds, Phenolic content, Heat susceptibility index (HSI).