Antioxidant activity and polyphenol content in milling fractions of purple wheat

Ivanišová, E. and Ondrejovič, M. and Chmelová, D. and Maliar, T. and Havrlentová, M. and Rückschloss, L’. (2014) Antioxidant activity and polyphenol content in milling fractions of purple wheat. Cereal Research Communications, 42 (4). pp. 578-588. ISSN 0133-3720

Text crc.2014.0008.pdf Restricted to Repository staff only until 31 December 2034. Download (143kB)

Abstract

The aim of this study was to evaluate the antioxidant activity of four milling fractions of purple wheat breeding lines grown in 2010. Radical scavenging activity by the DPPH assay and reducing power of the samples were determined, as well as the content of polyphenols, flavonoids and anthocyanins. The obtained results showed that flour fractions (break and reduction flour) had lower total antioxidant potential than bran fractions (fine and coarse bran). A significant correlation was obtained between the DPPH and reducing power assay (R² = 0.87). The correlation between antioxidant assays and polyphenol, flavonoid and anthocyanin content suggested that polyphenols in cereals are responsible for the antioxidant activities.

Actions (login required)

Edit Item