Naslov
Phenolic Content And Antioxidant Activity of Conventional And Organic Cereal Grains

Autori
Krpan, Marina ; Ajredini, Saša ; Čukelj, Nikolina ; Smerdel, Bojana ; Vrana Špoljarić, Ivna ; Hruškar, Mirjana ; Ćurić, Duška

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

Izvornik
7th International Congress and 9th Croatian Congress of Cereal Technologists "Flour- Bread’13 = Brašno-Kruh’13" : Book of Abstracts / Marko Jukić - Osijek, 2013, 37-37

Skup
7th International Congress and 9th Croatian Congress of Cereal Technologists "Flour- Bread’13 = Brašno-Kruh'13"

Mjesto i datum
Opatija, Hrvatska, 16.10.2013. - 18.10.2013

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
conventional ; organic ; cereals ; phenols ; phenolic acids ; lignans ; antioxidant activity

Sažetak
Organic plants are thought to contain more secondary plant metabolites than conventional. In this study we analysed bound phenolic acids, lignans, total phenolic content (TPC) and antioxidant activity (AO) of conventional and organic cereal grains from the Croatian market. Phenolic acid content was determined by HPLC- PDA. Lignans were quantified by GC-ECD. TPC was determined by Folin-Ciocalteu method, and AO evaluated using DPPH and FRAP assay. The most abundant phenolic acid in corn, wheat, rye, oat, barely, spelt, and rice was ferulic acid. Organic wheat bran had the highest content of ferulic acid (3.015±0.227 mg/g DW), while the lowest amount was found in the conventional refined wheat flour (0.071±0.027 mg/g DW). Wheat bran was also found to be the richest in TPC and lignans, as well as to have the strongest AO. Among whole grain cereals the highest TPC has organic corn flour (2.576±0.147 mg FAE/g DW). Organic corn flour showed also to have the strongest AO. The whole grain cereal richest in lignans was organic oat with the total amount of lignans being 10.064±0.282 µg/g DW. All organic cereals had higher lignan content compared to their conventional counterparts, but not all organic cereals showed higher values of TPC, phenolic acids and AO.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Rad je financiran od strane Hrvatske zaklade za znanost u sklopu projekta "Primjena vakuumskog hlađenja u proizvodnji hrane produljene trajnosti i svježine"(09.01/279)

POVEZANOST RADA