Antioxidative potential of some wheat products
2007
Sakac, M., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Gyura, J., Tehnoloski fakultet, Novi Sad (Serbia) | Filipovic, S., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Ristic, M., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Medic, Dj., Tehnoloski fakultet, Novi Sad (Serbia) | Pestoric, M., Institut za prehrambene tehnologije, Novi Sad (Serbia)
The antioxidative activities of ethanolic extracts of wheat flour type 400, 500, 850, integral wheat flour and wheat bran were investigated measuring the scavenging activity on DPPH radicals and total phenolic contents. The lowest IC50 value was 31.64 +/- 0.33 mg/ml for wheat bran extract, while the highest was 39.36 +/- 0.31 mg/ml for wheat flour type 400 extract. Total phenolic contents of investigated extracts, expressed as gallic acid equivalents, varied from 19.45 +/- 0.35 microgram/g for wheat flour type 400 to 410.63 +/- 6.98 microgram/g for wheat bran.
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