Analysis of Phytochemical and Antioxidant Activity of Wheatgrass (Triticum aestivum) Incorporated Buns

The present study investigates the incorporation of wheatgrass (Triticum aestivum) powder into buns and evaluates its impact on phytochemical composition and antioxidant activity. Wheatgrass is recognized for its rich content of bioactive compounds, flavonoids, chlorophyll, and essential micronutrients, which are known to confer various health benefits. Wheatgrass buns were formed by incorporating wheatgrass powder at 2, 4 and 6% level whereas control buns were formed by 100% refined wheat flour. Buns were baked at 180˚ C for 20 mins. All the samples were analysed for chlorophyll, flavonoids, tannins, beta carotene, ascorbic acid and antioxidant activity. It was found that all these components were increased as the amount of wheatgrass powder incorporation increased in buns. Chlorophyll content was 1.05, 1.17 and 1.27 g per 100g in 2, 4 and 6% WG incorporated buns respectively, whereas in control buns chlorophyll was not detected. Flavonoids were found in the amount of 89.40, 92.42 and 95.64 QE/100g in 2,4 and 6% WG incorporated buns respectively whereas in control buns flavonoid content was 42.77 QE/100g. Tannins were found in the amount of 0.87, 1.26 and 1.6 mg per 100 g in 2,4 and 6% WG incorporated buns respectively whereas in control buns tannin content was 0.56 mg. β carotene content was 3.83, 9.18 and 14.37 µg per 100 g in 2,4 and 6% WG incorporated buns respectively whereas in control buns β carotene was not detected. Ascorbic acid was also not detected in control buns but in case of WG incorporated buns its amount is very low. Antioxidant activity in WG incorporated was appreciably high, in 2,4 and 6 % WG incorporated buns it was 13.30, 14.30 and 15.49 % respectively.