The effect of milling and germination on total phenolics content and antioxidant activity of barley and oat grain (nacked and covered forms)
2003
Woloch, R. | Pisulewski, P.M. (Akademia Rolnicza, Krakow (Poland). Katedra Zywienia Czlowieka)
The level of phenolics in barley grain of nacked and covered cultivars was similar. In contrast, the level of these compounds differed between oat cultivars. The highest antioxidant activity was demonstrated for naked oat. Barley flour, as compared with oat flour, showed higher phenolics content and had higher antioxidant activity. Equally, the level of phenolics in barley bran was higher than in oat bran. The highest antioxidant activity was observed for oat bran obtained from cv. Aktthe antioxidative potential of the remaining forms of barley and oats was comparable. The highest phenolics content was determined in extracts of germinated barley and oat grain. Higher antioxidant activity was observed for the naked forms of barley and oat whereas the covered forms showed lower values of this activity
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