Phenolic acids in durum wheat and derived products: role and perspectives

Food antioxidants, such as phenolic compounds, play a significant role for the defence of human body against oxidative stress, increasing the body natural resistance to oxidative damage. Cereals are known as a major source of a wide range of phenolic acids (PAs). In the wheat kernels the distribution of antioxidant components is not homogeneous and their concentration is greater in the external layers. This study was focused on the optimization of analytical methods used for PAs extraction and identification in order to evaluate content and profile of these compounds in durum wheat and derived products obtained either by conventional or innovative technological processes. The traditional milling process provides the removal of external layers and peripheral tissues determining a drastic reduction of PAs. The use of whole-grain products or the application of technological processes (i.e. debranning) could be a useful tool for preserving the PAs natural pool present in durum wheat.