Bazı ekmeklik (triticum aestivum l.), makarnalık (triticum turgidum ssp. durum desf.) ve kavuzlu siyez (triticum monococcum ssp. monococcum) buğdaylarının fitokimyasal içerikleri ve antioksidan aktiviteleri

Wheat (Triticum ssp.), which is cultivated for centuries in the middle-east, central Asia, Europe, north-Africa, and, then, in America is a leading staple crop around the world. Its marginally grown ancestor, hulled einkorn (Triticum monococcum ssp. monococcum) possesses desired agronomic, quality characters and, moreover, bioactive compounds, which reduce and prevent chronic diseases such as diabetes, cancer, alzheimer, and cardio-vascular diseases. As more attention has been given to wheat cultivars with strong gluten, protein content, starch composition, and resistance to biotic and abiotic stresses in bread wheat and yellow-colored pasta products in durum wheat health compounds such as fibers, phytochemicals, and bioactives have, however, been undervalued so far. The aim of this study was, then, to examine total phenolics and flavonoids, to quantify their phenolic acids, α-tocopherol by high performance liquid chromatography (HPLC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities of five bread (Triticum aestivum L.), five durum (Triticum turgidum ssp. durum Desf.), and two hulled einkorn (Triticum monococcum ssp. monococcum) wheat entries of different origins. Ferulic acid (762.89 and 764.04 μg/g of Pop-1 and Pop-2, respectively), p-coumaric (47.64 and 54.09 μg/g of Pop-1 and Pop-2, respectively), and total phenolic content (6.37 and 7.49 and μmol GAE/g of Pop-1 and Pop-2, respectively) of einkorn populations were significantly higher than ferulic acid (ranged 148.67-764.04 μg/g), p-coumaric (ranged 5.06-54.09 μg/g), and total phenolic content (ranged 1.60-7.49 μmol GAE/g) of bread and durum wheat cultivars. There were no significant differences between bread, durum and hulled einkorn wheat cultivars and populations with respect to total flavonoid content (ranged 0.04 and 0.39 μmol CTE/g) and DPPH scavenging activity. Results suggested that possibility of production of hulled einkorn wheat populations and hopefully improved cultivars form them, which were rich in particular health component(s) may provide benefit to the consumers. In addition, higher phenolic content of hulled einkorn may offer novel genetic resources for the improvement of new wheat cultivars and the development of wheat-based functional foods.