Wheat and buckwheat milling fractions: insight in their functional characteristics
2011
Sakač, M., Institute for Food Technology, Novi Sad (Serbia) | Sedej, I., Institute for Food Technology, Novi Sad (Serbia) | Mandić, A., Institute for Food Technology, Novi Sad (Serbia) | Mišan, A., Institute for Food Technology, Novi Sad (Serbia)
This study examined the antioxidant properties of the ethanolic extracts of wheat milling fractions (wheat flour type 400, type 500, and type 850, wholegrain wheat flour and wheat bran) and buckwheat flours (light and wholegrain buckwheat flour) and their polyphenol composition. The total phenolic content, antiradical activity on DPPH⋅, antioxidant activity (AOA), reducing activity and chelating activity on Fe2+ were tested. Buckwheat flours exhibited significantly higher (P is less than 0.05) antiradical activity, AOA and reducing activity than all investigated wheat milling fractions when their corresponding IC50 values were compared. Chelating activity on Fe2+ was the only assay in which wheat milling fractions demonstrated better potential than buckwheat flours. The antioxidant properties of wheat and buckwheat milling fractions could be attributed to the presence of polyphenols. The obtained results indicate the benefit of using buckwheat flours in wheat-based food products, i.e. their contribution in the production of new bakery functional foods.
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