FREE PHENOL CONTENT AND ANTIOXIDANT ACTIVITY OF WINTER WHEAT IN SUSTAINABLE FARMING SYSTEMS

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February 2014, vol. 3, special issue 3 (Food Sciences)
pages: 247-249
Article type: Food Sciences of Food Sciences
Abstract: The objective of this work was to evaluate the free phenol content and antioxidant activity of winter wheat white flour, whole grain flour and bran in ecological and integrated farming system. The experiment was established on a scientific research base Dolná Malanta in western Slovakia during the years 2009 - 2011. Free phenol content was determined by Folin-Ciocalteu’s method and antioxidant activity by DPPH radical scavenging method. Whole grain flour and bran had higher content of free phenols in ecological farming system. Antioxidant activity was not affected by farming systems. The content of free phenols and antioxidant activity was affected by growing year and forecrop. Fertilisation had no effect on the content of free phenols and antioxidant activity. White flour contain two times less free phenols and antioxidant activity than whole grain flour. The highest free phenol content and antioxidant activity was determined in wheat bran.
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