Akademik Veri Yönetim Sistemi
European Food Research and Technology, cilt.252, sa.2, 2026 (SCI-Expanded, Scopus)
The increasing interest in ancient wheats as potential alternatives to modern wheats has been driven by a heightened awareness of their possibly superior nutritional profiles and functional characteristics. The study investigated the compositions of free and bound phenolic acids, total phenolic content, total antioxidant activity, levels of phytic acid, and the fractions of soluble, insoluble, and total dietary fibre, as well as the mineral contents (Mg, Ca, K, Mn, Fe, and Zn) present in ancient wheats. The grain composition of whole flours made from wheat, emmer, einkorn, and spelt was also thoroughly assessed, including rheological properties. With the highest concentrations of ferulic and syringic acids in the free phenolic extracts, the Sünter (landrace) wheat stood out among the whole wheat flours made from ancient wheat varieties in terms of the composition of phenolic acids. In the meantime, the Köse (old) distinguished itself for its p-coumaric acid concentration, while spelt (hulled) showed the greatest ferulic acid level in the bound phenolic extracts. The Kavılca (hulled) wheat had the greatest levels of Ca, K, and Zn in all of the samples that were examined. The Siyez (hulled) of whole flour in particular showed exceptionally low farinograph values for stability, water absorption, and development time. The results of this study may offer important new information about ancient wheats that have high mineral and phenolic contents, emphasising their potential application as sources of antioxidants in the production of functional foods intended to satisfy the rising demands of consumers who are health-conscious.