Comparative screening of phytochemicals in Egyptian and Hungarian wheat varieties

Safaa S. Abozed, Zahra S. Ahmed, Mariann Rakszegi, Làszló Làng

Research output: Contribution to journalArticle


Four bread wheats grown in Egypt and Hungary were evaluated for their chemical composition, physical properties, phytochemical content and antioxidant activity. The thousand kernel weight, the wet gluten content, the Zeleny sedimentation as well as the titratable acidity were significantly (p<0.05) affected by the varieties and/or the growing sites. Chemical composition varied significantly among tested samples from which moisture and fat contents of Egyptian samples were significantly lower compared to the Hungarian varieties. The evaluation of the antioxidant activity was performed in vitro by the measurement of the DPPH radical scavenging activity, while quantitative analysis were also carried out on the total tocol, total phenolic and total flavonoid content of whole wheat. Results showed that all wheat samples exhibited significant antioxidant activities and contained significant levels of phenolic compounds. Among the tested samples, DPPH-RSA ranged from 19.94±0.9% (Mv-Karizma) to 29.9±0.8% (Ben-Sul) dw. Total phenolic content ranged from 1.65 (Mv-Karizma) to 2.21 (Ben-Su3) expressed as mg Gallic Acid Equivalent (GAE) per gram dry sample, while the flavonoid content ranged from 2.18 (Mv-Karizma) to 8.42 (Ben-Sul) μg rutin equivalent/g dry sample. Lycopene content was also significantly different (p<0.05) among cultivars. Mainly α and β-tocopherols and a and (5-tocotrienols were found in all varieties of whole wheat, though γ-tocopherol was detected in traces. (5-tocotrienol was the predominant form of vitamin E found in all varieties and ranged from 23.13 (Ben-Sul) to 36.77 (Ben-Su3) μg g-1 dw. According to the total tocol content, tested varieties were ranked ascending 37.65 (Ben-Sul) <41.77 (Mv-Karizma) <41.95 (Mv-Suba) <53.66 (Ben-Su3) μg g-1 dw. This wide range in the phytochemical content of the screened wheat cultivars refers to the presence of the genetic potential for the development of specific wheat genotypes with health promoting properties.

Original languageEnglish
Pages (from-to)219-230
Number of pages12
JournalInternational Journal of Agricultural Research
Issue number5
Publication statusPublished - 2014


  • Antioxidants
  • DPPH
  • Flavoniods
  • HPLC
  • Phenolic
  • Tocopherol
  • Wheat

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Soil Science
  • Plant Science

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