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Influence of extraction type and wheat flour granulation on the total phenolic contents


Planinić, Mirela; Tomas, Srećko; Bucić, Ana; Bilić, Mate; Velić, Darko; Svoboda, Zvjezdana; Koceva Komlenić, Daliborka
Influence of extraction type and wheat flour granulation on the total phenolic contents // Proceedings of 3^rd International Congress FLOUR-BREAD '05 / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Tim public d.o.o., 2006. str. 195-200 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Influence of extraction type and wheat flour granulation on the total phenolic contents

Autori
Planinić, Mirela ; Tomas, Srećko ; Bucić, Ana ; Bilić, Mate ; Velić, Darko ; Svoboda, Zvjezdana ; Koceva Komlenić, Daliborka

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 3^rd International Congress FLOUR-BREAD '05 / Ugarčić-Hardi, Žaneta - Osijek : Tim public d.o.o., 2006, 195-200

Skup
3^rd International Congress Flour-Brad'05

Mjesto i datum
Opatija, Hrvatska, 25-29.10.2005

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Ekstrakcija; pšenično brašno; ukupni polifenoli
(Extraction; wheat flour; total phenols)

Sažetak
This work examined the influence of different solid-liquid extraction types and different sample granulations on the total phenolic wheat flour extracts. Extractions were provided on the Universal Extraction System B-811 (Büchi) from wheat flour type T-400 by 70% and 96% ethanol. Folin-Ciocalteau spectrophotometric method was used for determination of total phenolic contents. Phenol levels were expressed as gallic acid equivalents per dry basis of wheat flour. Total phenolic content in flour extracts were ranged form 2.75 to 0.05 mg GAE/gdb and their extractability depended on particles size, type of solid-liquid extraction and solvent concentration.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija