Effects of durum wheat debranning on total antioxidant capacity and on content and profile of phenolic acids

Effects of durum wheat debranning on total antioxidant capacity and on content and profile of phenolic acids

Durum wheat was debranned by a twelve-step sequential process, which was evaluated by monitoring the total antioxidant capacity (TAC) and the content of free, conjugated and bound phenolic acids (PAs), in both bran fractions (BF) and resulting kernels (DK). The debranning process was shown to affect...

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Bibliographic Details
Main Authors: Daniela Martini, Maria Grazia D'Egidio, Isabella Nicoletti, Danilo Corradini, Federica Taddei
Format: Article
Language:English
Published: Elsevier 2015-08-01
Series:Journal of Functional Foods
Subjects:
Durum wheat
Debranning process
Bran fractions
Debranned kernels
Phenolic acids
Total antioxidant capacity
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464615002431

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http://www.sciencedirect.com/science/article/pii/S1756464615002431

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