## 3 Results and Discussion
### Effects of Processing on Phenolics and Antiradical-Scavenging Activity  
The TPC in puffed wheat grains did not change compared to that in whole wheat (Table 3), while the content of the free phenolic fraction increased significantly. Thermal processing of the grains influenced the TPC level. Phenolics, which are tightly integrated into the cell wall by covalent bonds, are released during thermal processing, increasing the free phenolic fraction and enhancing the overall antioxidant capacity of the grains. The increase in free phenolics boosts the antioxidant activity of the grains, as free phenolics are more accessible for interacting with and neutralizing radicals [18; 19]. These compounds benefit human health by reducing the risk of cardiovascular diseases, certain cancers, and other chronic diseases associated with oxidative stress [55].  
The content of both free and bound forms of flavonoids was higher in puffed wheat grains than in whole grains. However, the bound form predomin  
\begin{table}
\begin{tabular}{l c c} \hline \hline
**Variables** & **Wheat Grains** & **Puffed Wheat Grains** \\ \hline Total phenolic content, & 229.00 \(\pm\) 3.68 \({}^{\text{a}}\) & 239.77 \(\pm\) 3.84 \({}^{\text{a}}\) \\ mg GAE/100 g DW, incl. & & \\ free & 51.75 \(\pm\) 3.08 \({}^{\text{b}}\) & 130.70 \(\pm\) 3.61 \({}^{\text{a}}\) \\ bound & 177.26 \(\pm\) 4.28 \({}^{\text{a}}\) & 109.06 \(\pm\) 4.06 \({}^{\text{b}}\) \\ \hline Total flavonoid content, & 142.26 \(\pm\) 4.48 \({}^{\text{b}}\) & 195.20 \(\pm\) 3.96 \({}^{\text{a}}\) \\ mg CE/100 g DW, incl. & & \\ free & 48.52 \(\pm\) 4.97 \({}^{\text{b}}\) & 72.05 \(\pm\) 4.75 \({}^{\text{a}}\) \\ bound & 93.74 \(\pm\) 3.99 \({}^{\text{b}}\) & 123.15 \(\pm\) 3.17 \({}^{\text{a}}\) \\ \hline Radical-scavenging activity, & 7.76 \(\pm\) 0.25 \({}^{\text{b}}\) & 12.93 \(\pm\) 0.39 \({}^{\text{a}}\) \\ mmol TE/100 g DW, DPPH & & \\ method, incl. & & \\ free & 2.50 \(\pm\) 0.31 \({}^{\text{b}}\) & 4.37 \(\pm\) 0.60 \({}^{\text{a}}\) \\ bound & 5.26 \(\pm\) 0.18 \({}^{\text{b}}\) & 8.56 \(\pm\) 0.17 \({}^{\text{a}}\) \\ \hline Ferric reducing antioxidant & 164.00 \(\pm\) 3.99 \({}^{\text{b}}\) & 484.39 \(\pm\) 5.06 \({}^{\text{a}}\) \\ power, mg AAE/100 g DW, incl. & & \\ free & 19.94 \(\pm\) 3.39 \({}^{\text{b}}\) & 211.13 \(\pm\) 5.12 \({}^{\text{a}}\) \\ bound & 144.06 \(\pm\) 4.60 \({}^{\text{b}}\) & 273.26 \(\pm\) 4.99 \({}^{\text{a}}\) \\ \hline \hline \end{tabular} Note. Average (\(n\) = 9) \(\pm\) standard deviation. GAE\(-\)gallic acid equivalent; CE\(-\)catechin equivalent; AAE\(-\)ascorbic acid equivalent; DW\(-\)dry weight. Different letters in the same row indicate significant differences at \(p\leq 0.05\).  
\end{table}
Table 3: Antioxidant activity of compounds in whole and puffed wheat grains.  
Radical-scavenging activity, measured by the DPPH\({}^{\bullet}\) method, increased in puffed wheat grains. The high TFC and the formation of compounds during high-temperature processing enhanced the DPPH radical-scavenging activity [56]. Many researchers have noted that the Maillard reaction, in addition to influencing the sensory properties of products, also affects antioxidant potential. Maillard reaction products, such as pyrazines and melanoidins, exhibit DPPH radical-scavenging activity [57].  
The ferric reducing antioxidant power significantly increased in puffed wheat grains compared to whole grains. The antioxidant activity of food products is determined by their ability to neutralize free radicals through the presence of antioxidants [58]. Reductones, including phenolics and flavonoids, are the primary carriers of the reducing capacity of grains and can donate electrons to free radicals, thereby preventing oxidative damage [59].