Effect of storage conditions and time on the polyphenol content of wheat flours

HIGHLIGHTS

• who: Yanxin Zhang and colleagues from the Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna have published the article: Effect of Storage Conditions and Time on the Polyphenol Content of Wheat Flours, in the : Processes 2021, 9, 248. of /2021/
• what: In this study phenolic extracts of whole wheat flour from four cultivars stored under different conditions (aerated and under vacuum) and different times (0 2 4 8 weeks) were obtained. The results of the study showed that storage time significantly influenced the phenolic contents in whole wheat flour.
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