Investigation of Phenolic Composition and Antioxidant Capacities in Selected Turkish Indigenous Wheat Varieties.

Indigenous wheat varieties continue to be cultivated and preserved due to their climatic adaptability and distinctive flavor contributions to cultural cuisines. This study covers the research gap by investigating the natural bioactive and antioxidant compounds present in Turkish indigenous wheat varieties. To this aim, the phenolic composition, ash contents, and antioxidant capacity were investigated in eighteen different indigenous Turkish wheat varieties (4 monococcum, 3 dicoccum, 4 durum, and 7 aestivum genotypes).

Dissipation of organophosphorus pesticides in wheat during pasta processing.

For investigating the carryover of some organophosphorus pesticide residues in the cereal food chain from grain to consumer, a study was set up on durum wheat, semolina and pasta. Pesticide-free durum wheat was placed into a small-scale model of a commercial storage vessel and treated with pesticides (malathion, fenitrothion, chlorpyrifos methyl, and pirimiphos methyl) according to the raw material legislation of Turkey. The residue levels of insecticides were determined in wheat, semolina, and spaghetti produced from stored wheat at various time intervals during five months of storage.