Abstract
The core objective of the current research was to determine the phenolic acids through High performance liquid chromatography (HPLC) in milling fractions of spring wheats, i.e., bran, shorts, break, and reduction flour. In wheat bran, caffeic, p-coumaric, syringic, and ferulic acid ranged from 0.93 to 1.5, 24 to 32.00, 55.30 to 94, and 137.25 to 180.30 mu g/g, respectively. Maximum caffeic acid (0.33 mu g/g), p-coumaric acid (12.12 mu g/g), and ferulic acid content (29.12 mu g/g) were found in the reduction flour of Sehar-2006. Furthermore, whole wheat flour of Shafaq-2006 revealed maximum caffeic acid (1.8 mu g/g), p-coumaric acid (22.3 mu g/g), and syringic acid (47.07 mu g/g). Since antioxidant activity is directly related with phenolic acids, it was decreased (43.26 to 74.40%) in cookies with the decrease in phenolic acids during storage. Moreover, phenolic acids hold potential to be extracted and utilized in cereal-based products for best quality and value addition.