Naslov
Polyphenolic content and antioxidant changes during storage of wheat grain

Autori
Bucić-Kojić, Ana ; Planinić, Mirela ; Tomas, Srećko ; Bilić, Mate ; Velić, Darko ; Strelec, Ivica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract Book, 4th International Congress Flour-Bread '07, 6th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta - Osijek, 2007

ISBN
978-953-7005-13-9

Skup
4. međunarodni kongres Brašno-Kruh '07. i 6. Hrvatski kongres tehnologa proizvodnje i prerade brašna

Mjesto i datum
Opatija, Hrvatska, 24.10.2007. - 27.10.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
storage; wheat; total polyphenols; antioxidant activity

Sažetak
Whole wheat grains are a potent source of numerous antioxidant compounds (polyphenols among others) that may help to inhibit oxidative damage. The level of phenolic compounds in grain depends on many factors such as cultivation techniques, cultivar, growing conditions, ripening process, as well as processing and storage conditions. The influence of different storage regime on total polyphenols content in three wheat varieties was studied during nine months. Polyphenol compounds were extracted by 96% ethanol from whole wheat grain. The total polyphenol content in extract was determined by spectrophotometric Folin-Ciocalteau micro method at 765 nm. Antioxidant activity of wheat extract was evaluated by spectrophotometric method (515 nm) against stable 2, 2-diphenil-1-picrylhydrazyl radical (DPPH• ). The results were showed statistically significant influence of wheat variety and storage regime on polyphenols content. Interaction between wheat variety and storage time as well as time and storage conditions also were observed, which suggest that the storage time have different influence on polyphenols content on different wheat variety and at different storage conditions. Total polyphenol content of the tested wheat extracts was correlated with DPPH• scavenging activity, suggesting that the polyphenol compounds may contribute to the overall antioxidant activity of wheat.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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