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A comparative assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their malts

Author:
Fogarasi, Attila-Levente, Kun, Szilárd, Tankó, Gabriella, Stefanovits-Bányai, Éva, Hegyesné-Vecseri, Beáta
Source:
Food chemistry 2015 v.167 pp. 1-6
ISSN:
0308-8146
Subject:
Triticum monococcum subsp. monococcum, antioxidant activity, barley, beers, cations, crop production, free radical scavengers, organic foods, polyphenols, raw materials, wheat, Hungary
Abstract:
Two einkorn wheat, one barley, three optional winter cultivation wheat and five winter cultivation wheat samples harvested in Hungary in 2011, and their malts were evaluated for their DPPH radical and ABTS radical cation scavenging activity, ferric reduction capacity (FRAP) and total phenolic content (TPC).All einkorn and barley samples exhibited significant antioxidant activities determined by DPPH and ABTS radical scavenging activities. The einkorn samples show higher polyphenol content than the other wheat samples. In all cases the barley sample had the highest antioxidant potential and polyphenol content. The einkorn malts had high DPPH and ABTS radical cation scavenging activities, but the phenolic content was lower against wheat samples. There was significant difference between the antioxidant potential of optional and winter cultivation wheat samples except on ABTS scavenging activities.Einkorn wheat is potentially a new raw material to produce organic beer that might have beneficial effects with its increased antioxidant potential.
Agid:
5422898