Antioxidant activity of wheat and buckwheat flours
Sedej, I.J., Institute for Food Technology, Novi Sad (Serbia) | Sakac, M.B., Institute for Food Technology, Novi Sad (Serbia) | Misan, A.C., Institute for Food Technology, Novi Sad (Serbia) | Mandic, A.I., Institute for Food Technology, Novi Sad (Serbia)
Antioxidative activities of wheat flours (type 500 and wholegrain) and buckwheat flours (light and wholegrain) were tested using 1,1-diphenyl-2-picrylhydrazyl (DPPH*)-scavenging activity, reducing power and chelating activity on Fe2+. Also, the content of the total phenolics of ethanolic extracts was estimated. Polyphenolics content in wheat flours varied between 37.1 and 137.2 microgram GAE/g extract, while its content in buckwheat flour were at least four time higher and ranged between 476.3 and 618.9 microgram GAE/g extract. Ethanolic extracts of buckwheat flours exhibited higher antioxidant activities in all the assays, except for chelating activity. Regarding all the obtained results, it can be concluded that bakery products produced with buckwheat flour could be regarded as potential functional foods.
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