Phytochemical compositions, and antioxidant properties, and antiproliferative activities of wheat flour

Ten soft wheat varieties grown in Maryland were compared for their phytochemical compositions, antioxidant properties and antiproliferative activities. Free radical scavenging capacities were examined against DPPH, oxygen, hydroxyl and ABTS+ radicals. Significant radical scavenging capacities were detected in all wheat flour extracts. Total phenolic content ranged from 1.66 to 2.01 mg of GAE/g wheat flour. The wheat flours contained 172.91–297.55 μg/g insoluble bound ferulic acid, contributing 89.74–94.29% of total ferulic acid on a per weight basis. The concentrations of lutein and zeaxanthin were 0.27–0.46 and 0.08–0.13 μg/g, respectively. In addition, the wheat flours had 0.30–0.59 and 0.07–0.29 μg/g α- and δ-tocopherols, respectively. Four wheat flour extracts were further examined for their antiproliferative activities. The Jamestown wheat flour showed significant antiproliferative activity against both HT-29 and Caco-2 colon cancer cells at the initial treatment concentration of 50 mg flour equivalents/ml, while USG3555 flour showed inhibitive effect only in HT-29 cancer cells, suggesting the different and possible selective antiproliferative property of the wheat flours. These results may be used to direct the breeding effects to produce soft winter wheat varieties with improved health properties.