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Bibliographic record number: 655189

Journal

Authors: Krpan, Marina; Ajredini, Saša; Čukelj, Nikolina; Smerdel, Bojana; Vrana Špoljarić, Ivna; Hruškar, Mirjana; Ćurić, Duška
Title: Phenolic Content And Antioxidant Activity of Conventional And Organic Cereal Grains
Source: 7th International Congress and 9th Croatian Congress of Cereal Technologists "Flour- Bread’13 = Brašno-Kruh’13" : Book of Abstracts / Marko Jukić (ed). - Osijek : Faculty of Food Technology , 2013. 37-37.
Meeting: 7th International Congress and 9th Croatian Congress of Cereal Technologists "Flour- Bread’13 = Brašno-Kruh'13"
Location and date: Opatija, Croatia, 16-18.10.2013.
Keywords: conventional ; organic ; cereals ; phenols ; phenolic acids ; lignans ; antioxidant activity
Abstract:
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.
Type of meeting: Predavanje
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: Nikolina Čukelj (ncukelj@pbf.hr), 18. Stu. 2013. u 11:49 sati
Remarks:
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)



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