Pregled bibliografske jedinice broj: 675043
Comparison of antioxidant activity of different flours determined by DPPH and ABTS method
Comparison of antioxidant activity of different flours determined by DPPH and ABTS method // Book of abstracts 7th International Congress Flour-Bread '13, 9th Croatian Congress of Cereal Technologists / ukić, Marko (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2013. (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 675043 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Comparison of antioxidant activity of different flours determined by DPPH and ABTS method
Autori
Kopjar, Mirela ; Resiga, Nives ; Požrl, Tomaž ; Piližota, Vlasta
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of abstracts 7th International Congress Flour-Bread '13, 9th Croatian Congress of Cereal Technologists
/ Ukić, Marko - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2013
Skup
7th International congress flour-bread ´13/9th Croatian congress of cereal technologies brašno-kruh ´13
Mjesto i datum
Opatija, Hrvatska, 16.10.2013. - 18.10.2013
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
antioxidant activity; DPPH; ABTS; flour
Sažetak
The objective of this study was to compare antioxidant activity of different flours (rye, barley, buckwheat, yellow corn and white corn) determined by DPPH and ABTS method. Antioxidant activity determined in extracts of flours by DPPH method ranged from 20.92 to 58.95 μmol TE/100 g and from 54.91 to 95.32 μmol TE/100 g by ABTS method. The lowest antioxidant activity was determined for yellow and white corn by both methods. The highest antioxidant activity was determined for barley, 58.95 μmol TE/100 g (DPPH method) and buckwheat, 95.32 μmol TE/100 g (ABTS method). Determination of antioxidant activity was also conducted by “QUENCHER” method which is based on using free radicals directly on sample without prior extraction. Values of antioxidant activity obtained from extracts, and directly from samples, were compared. Antioxidant activity was higher when “QUENCHER” method was used as evaluation method. ABTS antioxidant activity was higher in contrast to DPPH antioxidant activity (regardless of sample preparation) probably due to higher selectivity of DPPH free radicals. Also, EC50 (efficiency coefficient) and ARP (antiradical power) values were determined. Higher EC50 value was determined by DPPH method. Lower EC50 means that ARP is higher. The lowest EC50 had buckwheat flour (5.89 mg and 17.38 mg for ABTS and DPPH method, respectively) thus it had the highest ARP value.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
113-1130473-0340 - Razvoj procesa proizvodnje visokokvalitetne hrane (Piližota, Vlasta, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
