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Antioxidant Activity of Milling Fractions of Selected Cereals
- Source :
- Nova Biotechnologica et Chimica. 11:45-56
- Publication Year :
- 2012
- Publisher :
- University of Saints Cyril and Methodius, 2012.
-
Abstract
- Antioxidant Activity of Milling Fractions of Selected CerealsThe aim of this study was to evaluate antioxidant potential of four milling fractions of selected cereals grew in the year 2009 and 2010. Free radical scavenging activity of samples was measured using DPPH assay and reducing power was determined using FRAP assay. Secondary, total phenolic and flavonoid content of cereal extracts was evaluated. We found that flour fractions (break flour and reduction flour) showed the lower proportion of the total antioxidant potential than bran fractions (fine bran and coarse bran), which was balanced in observed years. Extract from barley had the highest values of antioxidant activity and polyphenol content.
- Subjects :
- chemistry.chemical_classification
Free Radical Scavenging Activity
Antioxidant
Bran
DPPH
Health, Toxicology and Mutagenesis
medicine.medical_treatment
digestive, oral, and skin physiology
Flavonoid
food and beverages
Antioxidant potential
Analytical Chemistry
Antioxidant capacity
chemistry.chemical_compound
chemistry
Polyphenol
medicine
Food science
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 13386905
- Volume :
- 11
- Database :
- OpenAIRE
- Journal :
- Nova Biotechnologica et Chimica
- Accession number :
- edsair.doi...........f9bfde7b99067df5beb6b0bec23c050f