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Antioksidativna aktivnost različitih morfoloških frakcija zrna nekih cerealija

dc.creatorŠiler-Marinković, Slavica
dc.creatorDimitrijević-Branković, Suzana
dc.creatorÐorđević, Tijana M.
dc.date.accessioned2021-03-10T13:19:35Z
dc.date.available2021-03-10T13:19:35Z
dc.date.issued2017
dc.identifier.issn0018-6872
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/3521
dc.description.abstractThe purpose of this study was to examine the antioxidant properties of 70% ethanolic extracts of cereal grains and their different morphological fractions. Wheat (Triticum durum L.), barley (Hordeum vulgare L.), rye (Secale cereale L.), and buckwheat (Fagopyrum esculentum) were used. The total phenolic content (TPC), determined by the Folin-Ciocalteu method and antioxidant activities (AOA) were assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity, ferric ion-reducing antioxidant power (FRAP) and thiobarbituric acid (TBA) methods. The following hierarchy of antioxidant activity was provided for 70% ethanolic extracts originated from whole grain: buckwheat gt barley gt wheat gt rye. In respect to hulls, the antioxidant hierarchy was the same. The outer layers of grains had higher amount of phenolic compounds and subsequently higher antioxidant activity. Buckwheat had the highest amount of total phenolics, with the highest DPPH radical scavenging activity and capacity for Fe3+ reduction, but it had the lowest lipid peroxidation inhibition ability.en
dc.description.abstractCilj rada je bio da se ispita antioksidativna aktivnost etanolnog ekstrakta zrna cerealija i njihovih morfoloških frakcija. Ispitivani se : pšenica (Triticum durum L.), ječam (Hordeum vulgare L.), raž (Secale cereale L.) i heljda (Fagopyrum esculentum). Određivan je sadržaj ukupnih fenola (TPC) metodom po Folin-Ciocalteu i antioksidativna aktivnost (AOA) po tri najčešće korišćene metode: DPPH (sposobnost neutralizacije 2,2-difenil-1-pikrilhidrazil radikala), FRAP (antioksidativna sposobnost redukcije Fe III jona) i TBA ( metoda sa tiobarbiturnom kiselinom). Antioksidativna aktivnost etanolnog ekstrakta celog zrna opada u sledećem nizu: heljda gt ječam gt pšenica gt raž. Isti odnos je dobijen i za mekinje. Spoljni slojevi zrna imaju veći sadržaj polifenola, pa sledstveno tome i veću antioksidativnu aktivnost. Heljda sadrži najviše polifenola i ima najveću antioksidativnu aktivnost određenu DPPH i FRAP metodom, ali ima najmanju sposobnost inhibicije lipidne peroksidacije.sr
dc.publisherDruštvo za ishranu Srbije, Beograd
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31035/RS//
dc.rightsopenAccess
dc.sourceHrana i ishrana
dc.subjectantioxidant activityen
dc.subjecttotal phenolic compoundsen
dc.subjectcereal grain extractsen
dc.subjectmorphological fractionsen
dc.subjectantioksidativna aktivnostsr
dc.subjectukupan sadržaj polifenolasr
dc.subjectekstrakt zrna cerealijasr
dc.subjectmorfološke frakcijesr
dc.titleAntioxidant activity in different morphological fractions of some cereal grainsen
dc.titleAntioksidativna aktivnost različitih morfoloških frakcija zrna nekih cerealijasr
dc.typearticle
dc.rights.licenseARR
dc.citation.epage23
dc.citation.issue2
dc.citation.other58(2): 17-23
dc.citation.rankM52
dc.citation.spage17
dc.citation.volume58
dc.identifier.doi10.5937/HraIsh1702017Q
dc.identifier.rcubconv_24
dc.type.versionpublishedVersion


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