Comparative Characterization of Ancient Wheat Cultivars Through Fatty Acid and Phytosterol Profiling

Cereal lipids influence both the nutritional value and technological properties of flours; however, their composition remains poorly characterised, particularly in ancient wheat cultivars. This study investigated the lipid fraction of flours from three ancient wheat cultivars: Risciola and Carosella (soft wheat) and Saragolla (durum wheat). Fatty acid and phytosterol profiles were analysed by GC-FID, while ATR-FTIR spectroscopy provided complementary spectral information. Antiradical activity was assessed by DPPH and ABTS assays. In all samples, polyunsaturated fatty acids (PUFAs) predominated (60.23–64.04% of total identified fatty acids), with linoleic acid as the major component. Risciola showed the highest PUFA percentage and the most favourable PUFA/SFA ratio (SFA, saturated fatty acids). β-Sitosterol was the predominant phytosterol in all cultivars, while Saragolla showed a higher percentage of phytostanols (campestanol and sitostanol). Exploratory multivariate analysis provided a visual overview of compositional patterns among cultivars, consistent with differences in lipid profiles within the analysed sample set. ATR–FTIR analysis supported the chromatographic findings, while antiradical assays indicated differences in radical-scavenging capacity. Overall, the combined chromatographic, spectroscopic, and antiradical approach highlights the lipid fraction as an informative descriptor of nutritional quality, cultivar-related compositional diversity, and potential functional relevance, supporting the targeted use of ancient wheat flours in cereal-based applications.