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Influence of extraction type and wheat flour granulation on the total phenolic contents

This work examined the influence of different solid-liquid extraction types and different sample granulations on the total phenolic wheat flour extracts. Extractions were provided on the Universal Extraction System B-811 (Büchi) from wheat flour type T-400 by 70% and 96% ethanol. Folin-Ciocalteau spectrophotometric method was used for determination of total phenolic contents. Phenol levels were expressed as gallic acid equivalents per dry basis of wheat flour. Total phenolic content in flour extracts were ranged form 2.75 to 0.05 mg GAE/gdb and their extractability depended on particles size, type of solid-liquid extraction and solvent concentration.

extraction; wheat flour; total phenols

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