Contents of some selected antioxidants in buckwheat and products produced during its processing
2009
Dziedzic, K.,Uniwersytet Przyrodniczy, Poznan (Poland). Katedra Technologii Zywienia Człowieka | Drozdzynska, A.,Uniwersytet Przyrodniczy, Poznan (Poland). Katedra Biotechnologii i Mikrobiologii Zywnosci | Gorecka, D.,Uniwersytet Przyrodniczy, Poznan (Poland). Katedra Technologii Zywienia Człowieka | Czaczyk, K.,Uniwersytet Przyrodniczy, Poznan (Poland). Katedra Biotechnologii i Mikrobiologii Zywnosci
The first objective of the study was to determine the impact of technological treatment procedures applied during the process of manufacturing buckwheat groats on the content of antioxidants in buckwheat caryopses prior to roasting and after roasting buckwheat, in the buckwheat hull, in the broken groats, and in the whole buckwheat groats. The second objective was to determine the ability of water extracts of buckwheat products to scavenge DPPH free radicals. The results obtained proved that the contents of antioxidants studied changed during the technological process. The highest content thereof was reported in buckwheat after roasting and the lowest in the whole groats. The water extracts of the products investigated were characterized by a higher ability to scavenge the DPPH radical compared to BHT radical
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