Total phenolic, flavonoid content, and antioxidant activity of flour, noodles…

The objective of this study was to evaluate the effects of wheat variety, food processing, and milling method on antioxidant properties. Black wheat variety Heibaoshi 1 had the highest total phenolic content (659.8 μg gallic acid equivalents g−1), total flavonoid content (319.3 μg rutin equivalents g−1), and antioxidant activity, whereas light purple wheat variety Shandongzimai 1 had the …