کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
240596 | 466271 | 2010 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties](/preview/png/240596.png)
چکیده انگلیسی
Total phenolic content and DPPH radical scavenging capability of the bran layer, flour made from endosperm and whole grain of wheat were determined. Fifteen different wheat samples of ten spring and five winter wheat varieties were analyzed. The spring wheat varieties were grown in both conventional and organic conditions. The total phenolic content of the bran layer found to be the highest (1258-3157 μg/g), followed by that of grains (168 - 459 μg/g) and the lowest of flour (44 - 140 μg/g). The bound phenolic acids were quantified by CE-DAD analysis after alkaline hydrolysis. Ferulic acid was a major compound among phenolic acids found in wheat varieties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Procedia Chemistry - Volume 2, Issue 1, January 2010, Pages 76-82
Journal: Procedia Chemistry - Volume 2, Issue 1, January 2010, Pages 76-82