Abstract
Cereals are good source of biologically active compounds that contribute to reducing the risk of coronary heart disease and also inhibit oxidation in human plasma. The aim of this study was to evaluate of antioxidant potential of four milling fractions of selected cereals grown in the year 2010. Methanol was used to extract the antioxidant compounds from cereals. Free radical scavenging activity of samples was measured using DPPH assay and reducing power was determined using FRAP assay. Secondary was evaluated of total phenolic and flavonoid content of cereal extracts. 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). Extract from barley had the highest values of antioxidant activity and phenolic content.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
