Comparative Study Of Antioxidant Properties Of Mutant And Non Mutant Wheat Varieties And Their Potential Preventive Role In Oxidative Stress Related Disease

Wheat (Triticum aestivum L.) is a major staple food consumed globally for basic nutrition. However, the effect of mutation breeding on the antioxidant properties of wheat cultivars has limited information. Dietary antioxidant from food sources can play potential role in the reduction of oxidative damage, may positively decrease in oxidative stress related disease. The aim of present study was to comparatively evaluate phytochemical as potential antioxidant and antioxidant properties of mutant and non mutant wheat varieties and to discuss their possible role in reduction in oxidative stress related diseases. Phytochemical such as total phenilic compounds, flavonoid , tannin and phytic acid content and assessment of antioxidant properties of mutant (n=10) crossbreed (n-10) and hybrid wheat (n=10) was determined by using Fe2+ chelating activity, hydroxyl radical scavenging activity, ferric reducing antioxidant power (FRAP) and DPPH radical scavenging assay. Significant differences in Fe2+ chelating activity, hydroxyl radical scavenging activity, FRAP value and phytochemical content (P <0.05) were observed among the wheat cultivars. Strong Fe2+ chelating activity was observed in mutant wheat cultivars, superior hydroxyl radical scavenging activity and DPPH radical activity was found in crossbreed varieties while highest ferric reducing antioxidant power was demonstrated by hybrid varieties. Although no significant difference in DPPH radical scavenging activity was found between mutant and non mutant wheat varieties. The findings indicate that different breeding strategies including mutagenesis strongly influence antioxidant capacity of wheat cultivars, with distinct strength analyzed by antioxidant assays. These antioxidant properties may help in mitigation of oxidative stress, related with chronic diseases. However, bioavailability through in vivo studies is further required to corroborate their health relevance. Overall, the study provide valuable insights into the relationship of genetic modification with their diverse antioxidant potentials as a source of functional food