Antioxidants | |
Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread | |
Lilei Yu1  Anne-Laure Nanguet1  | |
[1]Department of Food Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada | |
[2] E-Mails: | |
关键词: wheat; whole wheat flour; refined flour; bread; antioxidant activity; ferulic acid; | |
DOI : 10.3390/antiox2040370 | |
来源: mdpi | |
【 摘 要 】
Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) were employed to determine the content of ethanol extractable phenolic compounds. HPLC was used to detect the presence of phenolic acids prior to their confirmation using LC-MS/MS. Whole wheat flour showed significantly higher antioxidant activity than refined flour (
【 授权许可】
CC BY
© 2013 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
---|---|---|---|
RO202003190031225ZK.pdf | 822KB | download |