Phenolic Acids Profiles and Phenolic Concentrations of Emmer Cultivars in Response to Growing Year under Organic Management

Phenolic compounds, especially phenolic acids (PAs), are believed to be one of the major contributors to the antioxidant activity of cereal grains. This study determined and compared phenolic concentration, radical scavenging activities, individual PA concentrations of emmer cultivars, and breeding lines to common wheat in a three-year controlled field experiment under organic management. It was found that common wheat had the highest ability to scavenge DPPH radicals (51.7%), followed by emmer Farvento (35.4%). DPPH scavenging activity of bound phenolic extracts was higher compared to free ones. Total phenolic concentration was the highest for common wheat (1902.6 µg FAE g(−1) DM) compared to the highest level of all emmer cultivars—Farvento (1668.3 µg FAE g(−1) DM). The highest PAs concentration was determined for emmer Farvento (431.3 µg g(−1) DM) and breeding line PN 4-41 (424.5 µg g(−1) DM). Free PAs concentration was the lowest for common wheat (29.5 µg g(−1) DM). The dominant free PA was ferulic (66.3%), followed by syringic (11.7%), sinapic (7.4%), p-hydroxybenzoic (5.3%), salicylic (3.8%), p-coumaric (3.6%), and caffeic (2.1%). Bound ferulic acid accounted for 94.0% of total bound PAs, followed by p-coumaric (2.8%), p-hydroxybenzoic (0.8%), syringic (0.8%), caffeic (0.6%), sinapic (0.6%), and salicylic (0.4%). Emmer cultivar Farvento was distinguished by the highest concentration of individual free and bound forms of PAs. Effect of growing year was more evident on the concentration of free PAs compared to bound PAs. Extremely dry and hot weather during maturity stages has a negative impact on analysed free and bound PAs.