Abstract
In recent years, there has been a growing emphasis on finding natural alternatives to synthetic antioxidants in food preservation and health applications. This shift is driven by the need to improve the oxidative stability of food products while promoting ingredients that offer added health benefits. Ancient grains, such as Kamut® wheat, have garnered attention for their rich nutritional content and antioxidant properties, making them promising candidates for both food preservation and functional food development. However, the specific antioxidant profile and potential applications of Kamut® wheat have not been fully explored. This thesis addresses this gap by conducting a detailed investigation into the antioxidant compounds present in Kamut® wheat and assessing their practical applications. The initial chapters explore the nutritional and industrial significance of Kamut® wheat, focusing on its antioxidant potential. The research employs advanced analytical techniques, such as HPLC-DAD-CAD-MS, to characterize and quantify the free and bound phenolic compounds, revealing the complex antioxidant profile of Kamut® wheat. Building on this foundation, the thesis investigates the effectiveness of Kamut® wheat antioxidants in enhancing the oxidative stability of sunflower oil during frying, a process that often accelerates lipid oxidation. The results highlight Kamut® wheat bran extract as a natural and viable alternative to synthetic antioxidants for oil preservation. Additionally, the final chapters examine the protective effects of Kamut® wheat bran on human plasma and erythrocytes, emphasizing its cellular antioxidant activity and bioavailability through in vitro digestion models. Together, these studies demonstrate the potential of Kamut® wheat antioxidants for improving both food preservation and human health, laying the groundwork for future applications in food systems and nutraceuticals.