STUDY OF PHENOL AND PROTEIN IN WHEAT (Triticum aestivum) AND APPLE (Malus domestica)
Phenolic compounds are a large group of secondary plant metabolites. Fruits are rich with antioxidants that help in lowering incidence of degenerative diseases such as cancer, arthritis, arteriosclerosis, heart disease, inflammation, brain dysfunction and acceleration of the ageing process. Wide adaptation of wheat to diverse environmental conditions, along with its unique characteristic of possessing a storage protein complex called gluten, are the main factors making wheat the most important food crop in the world. Domestic apples are generally propagated by grafting, although wild apples grow readily from seed. Many different phenolic compounds have been identified in apples. The two main subtypes of polyphenols are flavonoids and phenolic acids. The present study reveals the total phenolic content and total protein in wheat bran (Triticum aestivum) and in apple covering (Malus domestica)