THE EVALUATION OF ANTIOXIDANT ACTIVITY OF MILLING FRACTIONS OF SELECTED CEREALS GROWN IN THE YEAR 2010
<table style="height: 290px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td height="290" align="left" valign="top"><p>Cereals are good source o...
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HACCP Consulting
2011-12-01
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doaj-be8b8753f89a4bbfac5f311c1b16bfff2020-11-24T23:37:25ZengHACCP ConsultingPotravinarstvo 1338-02301337-09602011-12-0154283310.5219/163THE EVALUATION OF ANTIOXIDANT ACTIVITY OF MILLING FRACTIONS OF SELECTED CEREALS GROWN IN THE YEAR 2010Štefan DrábMarián TokárEva IvanišováMiroslav Ondrejovič<table style="height: 290px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td height="290" align="left" valign="top"><p>Cereals are good source of biologically active compounds that contribute to reducing the risk of coronary heart disease and also inhibit oxidation in human plasma. The aim of this study was to evaluate of antioxidant potential of four milling fractions of selected cereals grown in the year 2010. Methanol was used to extract the antioxidant compounds from cereals. Free radical scavenging activity of samples was measured using DPPH assay and reducing power was determined using FRAP assay. Secondary was evaluated of total phenolic and flavonoid content of cereal extracts. We found that flour fractions (break flour and reduction flour) showed the lower proportion of the total antioxidant potential than bran fractions (fine bran and coarse bran). Extract from barley had the highest values of antioxidant activity and phenolic content.<br /><br /><strong>doi:10.5219/163</strong></p></td></tr></tbody></table>http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/163cereal, milling fractionphenolicantioxidant activity |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Štefan Dráb Marián Tokár Eva Ivanišová Miroslav Ondrejovič |
spellingShingle |
Štefan Dráb Marián Tokár Eva Ivanišová Miroslav Ondrejovič THE EVALUATION OF ANTIOXIDANT ACTIVITY OF MILLING FRACTIONS OF SELECTED CEREALS GROWN IN THE YEAR 2010 Potravinarstvo cereal , milling fraction phenolic antioxidant activity |
author_facet |
Štefan Dráb Marián Tokár Eva Ivanišová Miroslav Ondrejovič |
author_sort |
Štefan Dráb |
title |
THE EVALUATION OF ANTIOXIDANT ACTIVITY OF MILLING FRACTIONS OF SELECTED CEREALS GROWN IN THE YEAR 2010 |
title_short |
THE EVALUATION OF ANTIOXIDANT ACTIVITY OF MILLING FRACTIONS OF SELECTED CEREALS GROWN IN THE YEAR 2010 |
title_full |
THE EVALUATION OF ANTIOXIDANT ACTIVITY OF MILLING FRACTIONS OF SELECTED CEREALS GROWN IN THE YEAR 2010 |
title_fullStr |
THE EVALUATION OF ANTIOXIDANT ACTIVITY OF MILLING FRACTIONS OF SELECTED CEREALS GROWN IN THE YEAR 2010 |
title_full_unstemmed |
THE EVALUATION OF ANTIOXIDANT ACTIVITY OF MILLING FRACTIONS OF SELECTED CEREALS GROWN IN THE YEAR 2010 |
title_sort |
evaluation of antioxidant activity of milling fractions of selected cereals grown in the year 2010 |
publisher |
HACCP Consulting |
series |
Potravinarstvo |
issn |
1338-0230 1337-0960 |
publishDate |
2011-12-01 |
description |
<table style="height: 290px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td height="290" align="left" valign="top"><p>Cereals are good source of biologically active compounds that contribute to reducing the risk of coronary heart disease and also inhibit oxidation in human plasma. The aim of this study was to evaluate of antioxidant potential of four milling fractions of selected cereals grown in the year 2010. Methanol was used to extract the antioxidant compounds from cereals. Free radical scavenging activity of samples was measured using DPPH assay and reducing power was determined using FRAP assay. Secondary was evaluated of total phenolic and flavonoid content of cereal extracts. We found that flour fractions (break flour and reduction flour) showed the lower proportion of the total antioxidant potential than bran fractions (fine bran and coarse bran). Extract from barley had the highest values of antioxidant activity and phenolic content.<br /><br /><strong>doi:10.5219/163</strong></p></td></tr></tbody></table> |
topic |
cereal , milling fraction phenolic antioxidant activity |
url |
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/163 |
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