{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,3]],"date-time":"2026-04-03T10:12:30Z","timestamp":1775211150840,"version":"3.50.1"},"reference-count":46,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2020,2,17]],"date-time":"2020-02-17T00:00:00Z","timestamp":1581897600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100006280","name":"Spanish Ministry of Science and Technology","doi-asserted-by":"publisher","award":["AGL2012-38345"],"award-info":[{"award-number":["AGL2012-38345"]}],"id":[{"id":"10.13039\/501100006280","id-type":"DOI","asserted-by":"publisher"}]},{"name":"ALIMNOVA research group","award":["UCM 252\/2017"],"award-info":[{"award-number":["UCM 252\/2017"]}]},{"name":"FEDER under Program PT2020 for financial support to CIMO","award":["UID\/AGR\/00690\/2013"],"award-info":[{"award-number":["UID\/AGR\/00690\/2013"]}]},{"name":"Foundation for Science and Technology (FCT, Portugal)","award":["SFRH\/BPD\/114753\/2016"],"award-info":[{"award-number":["SFRH\/BPD\/114753\/2016"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Wheat is an important cereal with a key role in human nutrition. In this study, dietary fiber (DF) and arabinoxylans of different durum (Triticum turgidum ssp. Durum L.) and bread (Triticum aestivum L.) wheat flours were analyzed in order to point out their potential nutritional and health claims allege according to the current European regulation (Regulation (EU) No 432\/2012). Moreover, other bioactive compounds (phenolics and tocopherols) were quantified as a first approach to their phytochemical composition in the analyzed wheat varieties. DF was analyzed following AOAC enzymatic-gravimetric methods; arabinoxylans and total phenols were quantified by colorimetric methods; tocopherols were determined by HPLC; antioxidant activity was evaluated using three different in vitro assays. Insoluble DF was the prevailing fraction in all analyzed samples. Water extractable arabinoxylans were higher in durum wheat flours. Whole flours contained higher total phenolics compounds. Alpha-tocopherol was the major isoform. Whole flours showed higher antioxidant properties. According to the obtained results, it is possible to allege all approved health claims referred to wheat, since all analyzed samples, especially whole flour and bran fraction, showed potential health benefits, as functional ingredients or functional foods, related with their phytochemical composition.<\/jats:p>","DOI":"10.3390\/nu12020504","type":"journal-article","created":{"date-parts":[[2020,2,19]],"date-time":"2020-02-19T04:06:01Z","timestamp":1582085161000},"page":"504","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":39,"title":["Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients"],"prefix":"10.3390","volume":"12","author":[{"given":"Mar\u00eda","family":"Ciudad-Mulero","sequence":"first","affiliation":[{"name":"Department of Nutrition and Food Science, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ram\u00f3n y Cajal, s\/n, E-28040 Madrid, Spain"},{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9050-5189","authenticated-orcid":false,"given":"Lillian","family":"Barros","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"given":"\u00c2ngela","family":"Fernandes","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"given":"Isabel","family":"C.F.R. Ferreira","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"given":"M\u00aa Jes\u00fas","family":"Callejo","sequence":"additional","affiliation":[{"name":"Unidad de Gen\u00e9tica, Departamento de Biotecnolog\u00eda y Biolog\u00eda General, E.T.S.I.A.A.B., Universidad Polit\u00e9cnica de Madrid, Ciudad Universitaria s\/n, 28040 Madrid, Spain"}]},{"given":"M\u00aa Cruz","family":"Matallana-Gonz\u00e1lez","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Science, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ram\u00f3n y Cajal, s\/n, E-28040 Madrid, Spain"}]},{"given":"Virginia","family":"Fern\u00e1ndez-Ruiz","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Science, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ram\u00f3n y Cajal, s\/n, E-28040 Madrid, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4963-2696","authenticated-orcid":false,"given":"Patricia","family":"Morales","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Science, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ram\u00f3n y Cajal, s\/n, E-28040 Madrid, Spain"}]},{"given":"Jos\u00e9 M.","family":"Carrillo","sequence":"additional","affiliation":[{"name":"Unidad de Gen\u00e9tica, Departamento de Biotecnolog\u00eda y Biolog\u00eda General, E.T.S.I.A.A.B., Universidad Polit\u00e9cnica de Madrid, Ciudad Universitaria s\/n, 28040 Madrid, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2020,2,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"325","DOI":"10.1016\/j.foodchem.2012.04.141","article-title":"Phytochemical compositions, and antioxidant properties, and antiproliferative activities of wheat flour","volume":"135","author":"Lv","year":"2012","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"499","DOI":"10.1094\/CCHEM-86-5-0499","article-title":"Tocopherol and Tocotrienol Content in Commercial Wheat Mill Streams","volume":"86","author":"Engelsen","year":"2009","journal-title":"Cereal Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"469","DOI":"10.1007\/s12161-015-0218-3","article-title":"Gel-Based and Gel-Free Analytical Methods for the Detection of HMW-GS and LMW-GS in Wheat Flour","volume":"9","author":"Visioli","year":"2016","journal-title":"Food Anal. 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