Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread
Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) were employed to determ...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2013-11-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2076-3921/2/4/370 |