Foodomics in wheat flour reveals phenolic profile of different genotypes and technological qualities

Phenolic compounds (PC) strongly contribute to the beneficial health effects of wheat, but their interactions can affect quality end-use wheat products. Free and bound PC were comprehensively characterized in 14 flours (Triticum aestivum) from different Brazilian genotypes technological qualities by using a metabolomics approach (UPLC-ESI-QTOF-MSE) combined with classical characterizations: colorimetry, ash, protein, starch total phenolic content (TPC). Globally, 43 identified: 33 (bound, 28 (free) 15 all flours, regardless extract. Ferulic acid isomers most abundant PC, representing 25–50% ion abundance depending on genotype. Campeiro, Sossego Topázio showed distinguished profile, highest relative PC. TPC was significantly higher gluten strength (66.5–58.0 mg GAE/100 g flour). The ratio free-to-bound averaged 1.15 between qualities. Although PCA highlighted specific related qualities, genotype effect very pronounced. This study correlates profile provides recent data secondary metabolites especially refined flour, attesting its significant nutritional importance due large consumption forms.