Antioxidant Activity of Milling Fractions of Selected Cereals

Authors

  • EVA IVANIŠOVÁ
  • MIROSLAV ONDREJOVIČ
  • STANISLAV ŠILHÁR

DOI:

https://doi.org/10.2478/v10296-012-0005-0

Keywords:

cereals, milling fractions, polyphenols, antioxidant activity

Abstract

The aim of this study was to evaluate antioxidant potential of four milling fractions of selected cereals grew in the year 2009 and 2010. Free radical scavenging activity of samples was measured using DPPH assay and reducing power was determined using FRAP assay. Secondary, total phenolic and flavonoid content of cereal extracts was evaluated. We found that flour fractions (break flour and reduction flour) showed the lower proportion of the total antioxidant potential than bran fractions (fine bran and coarse bran), which was balanced in observed years. Extract from barley had the highest values of antioxidant activity and polyphenol content.

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How to Cite

IVANIŠOVÁ, E. ., ONDREJOVIČ, M. ., & ŠILHÁR, S. . (2012). Antioxidant Activity of Milling Fractions of Selected Cereals. Nova Biotechnologica Et Chimica, 11(1), 45–56. https://doi.org/10.2478/v10296-012-0005-0

Issue

Vol. 11 No. 1 (2012)

Section

Research Articles

License

All papers published in the Nova Biotechnologica et Chimica (NBC)  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).