The effect of extruding on the antioxidative potency of enriched corn meal
2006
Sakac, M., Tehnoloski fakultet, Novi Sad (Serbia) | Filipovic, S., Tehnoloski fakultet, Novi Sad (Serbia) | Dakovic, S., Mlin Mirotin-Tisa, Savino Selo (Serbia) | Ristic, M., Tehnoloski fakultet, Novi Sad (Serbia) | Kormanjos, S., Tehnoloski fakultet, Novi Sad (Serbia)
The preliminary results which give the insight into antioxidative potency of enriched corn meal produced by dry milling and corn degerminating procedure and extruded enriched corn meal (temperature of extrusion 95, 105, and 115 deg C) have been shown in this paper. The ethanolic extracts of examined feeds were tested on the scavenging activity of DPPH radicals, as well as in the total phenol contents, with the aim to detect the antioxidative activity. The obtained results show that extruding procedure increased antioxidative activity of extrudate in comparison with the enriched corn meal, which contribute to the prolonged stability as one of the important characteristics of nutritive profile of this product.
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