In addition, since previous studies showed that both genotype and
growing conditions may impact on the antioxidant properties and
content of bioactive molecules such as phenolic compounds and carotenoids
ofwheat (Lu et al., 2015; Zhou, Su, & Yu, 2004), the total carotenoids
(TC), the total polyphenols (TP) content, and the total antioxidant
capacity (TAC) were also determined in the flours (Table 3). The
KAMUT® flour was found to be the richest in TC and TP, and showed
the highest TAC as well. Comparing flours obtained from wheat grown
in Italy, the khorasan flour showed higher TC and TP content than the
durum wheat flour.