WHOLE GRAINS: PROCESSING, FIBER, COLOR, AND PHYTONUTRIENTS
Food Composition and Methods Development Lab
Project Number: 1235-52000-060-14
Start Date: Sep 01, 2009
End Date: Aug 31, 2014
The overall research project has three objectives: 1) characterize the interactions of arabinoxylan fiber, phenolics, and antioxidants during processing, 2) develop analytical methods for phenolics and antioxidants, and 3) determine the physico-chemical characteristics of bioactive compounds (arabinoxylans, phenolics, and antioxidants) during processing. Objective 2 will be conducted at the Food Composition Methods Development Laboratory (FCMDL).
Samples provided by USDA-ARS Western Wheat Quality Laboratory will be initially used for optimization of sample preparation procedures for extraction of phenolic phytochemicals from wheat samples. Different cultivars of wheat samples will be used to collect spectral fingerprints and determine whether spectral fingerprinting methods can be used to differentiate wheat samples based on cultivar or other phytochemical traits.