**1. Introduction**

Wheat (*Triticum aestivum* L.) is used as a staple food by human since the late Stone Age (ca. 6700 BC) [1]. It is also a promising source of bioactive compounds such as phenolic acids, tocotrienols, tocopherols, carotenoids, phytosterols, and flavonoids and antinutritional factors, such as phytic acids and oxalates. Wheat cultivars exert antioxidant activity due to the presence of phytochemicals, such as phenolic acids, carotenoids, anthocyanins, and tocopherols [2]. They are also enriched with basic nutrients, i.e., proteins, vitamins, and minerals including calcium, iron, zinc, phosphorous, etc. The percentages of the phytochemicals are greatly influenced by multiple factors, such as soil type, cultivar type, topography, temperature, and humidity [3].

The population is more diverting toward the consumption of natural antioxidants due to their safe status and effectiveness in the physiological system when compared to synthetic antioxidants. They neutralize the effects of free radicals, act as metal chelators, and terminate the oxidative enzyme inhibitors and reactive oxygen species (ROS) reactions [4]. These free radicals enhance the uncontrolled growth of cells, produce the genetic defects in DNA, and leak the antioxidant enzyme concentration from the cells [5]. Similarly, low-density lipoprotein (LDL) is responsible for the development of coronary diseases [6]. The polyphenols from the wheat have preventive role against reactive oxygen species through neutralizing the hydroxyl and peroxy radicals, thereby suppressing the lipid peroxidation [7]. The human body contains two antioxidant systems: enzymatic including glutathione peroxidase and superoxide dismutase (SOD) and nonenzymatic, i.e., vitamin C, β-carotene, vitamin E, and selenium [8]. Extraction is a process which is used for the recovery and isolation of phytochemicals from wheat cultivars. The quantification of phytochemicals from wheat is affected by multiple factors, i.e., extraction time, solvent, solute/solvent ratio, efficiency of mass transfer, temperature, and particle size [9]. There are frequently methods which are used to determine the antioxidant potential of wheat such as DPPH, ORAC, and FRAP. High-performance liquid chromatography and gas chromatography are direct indicators of antioxidant capacity [10].
