Content of antioxidant hydroquinones substituted by β-1,6-linked oligosaccharides in wheat milled fractions, flours and breads

Food Chemistry

Volumn 121, Issue 3, 2010, Pages 645-652

  Zhokhov, Sergei S ^a   Broberg, Anders ^a   Kenne, Lennart ^a   Jastrebova, Jelena ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Antioxidant activity; Durum wheat; Glucosylated hydroquinones; HPLC; Spelt wheat; TEAC assay

Indexed keywords

4 HYDROXY 2 METHOXYPHENYL BETA DEXTRO GLUCOPYRANOSYL(1-6)BETA DEXTRO GLUCOPYRANOSYL(1-6)BETA DEXTRO GLUCOPYRANOSIDE; 4 HYDROXY 3 METHOXYPHENYL BETA DEXTRO GLUCOPYRANOSYL(1-6)BETA DEXTRO GLUCOPYRANOSIDE; 4 HYDROXY 3 METHOXYPHENYL BETA DEXTRO GLUCOPYRANOSYL(1-6)BETA DEXTRO GLUCOPYRANOSYL(1-6)BETA DEXTRO GLUCOPYRANOSIDE; 4 HYDROXY 3 METHOXYPHENYL BETA DEXTRO GLUCOPYRANOSYL(1-6)BETA DEXTRO GLUCOPYRANOSYL(1-6)BETA DEXTRO GLUCOPYRANOSYL(1-6)BETA DEXTRO GLUCOPYRANOSIDE; 4 HYDROXY 3,5 DIEMTHOXYPHENYL BETA DEXTRO GLUCOPYRANOSYL(1-6)BETA DEXTRO GLUCOPYRANOSYL(1-6)BETA DEXTRO GLUCOPYRANOSIDE; 4 HYDROXY 3,5 DIMETHOXYPHENYL BETA DEXTRO GLUCOPYRANOSYL(1-6)BETA DEXTRO GLUCOPYRANOSIDE; 4 HYDROXYPHENYL BETA DEXTRO GLUCOPYRANOSYL(1-6)BETA DEXTRO GLUCOPYRANOSYL(1-6)BETA DEXTRO GLUCOPYRANOSIDE; ANTIOXIDANT; HYDROQUINONE DERIVATIVE; TROLOX C; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BREAD; CONTROLLED STUDY; DRUG DETERMINATION; DRUG ISOLATION; DRUG STABILITY; DRUG STRUCTURE; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; GRAIN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR WEIGHT; WHEAT; WHEAT BRAN; WHEAT GERM;

TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 77649185803     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.084     Document Type: Article

References (14)

1. Adom K.K., and Liu R.H. Antioxidant activity of grains. Journal of Agricultural and Food Chemistry 50 (2002) 6182-6187
2. Adom K.K., Sorrells M.E., and Liu R.H. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. Journal of Agricultural and Food Chemistry 53 (2005) 2297-2306
3. Belderok B. Developments in bread-making processes. Plant Foods for Human Nutrition 55 (2000) 1-86
4. Bolkart K.H., and Zenk M.H. Zur Biosynthese methoxylierter Phenole in höheren Pflanzen. Zeitschrift für Pflanzenphysiologie 59 (1968) 439-444
5. Burda S., and Oleszek W. Antioxidant and antiradical activities of flavonoids. Journal of Agricultural and Food Chemistry 49 (2001) 2774-2779
6. De Angelis M., Minervini F., Caputo L., Cassone A., Coda R., Calasso M.P., et al. Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making. Journal of Agricultural and Food Chemistry 56 (2008) 8619-8628
7. Dexter J.E., and Wood P.J. Recent applications of debranning of wheat before milling. Trends in Food Science and Technology 7 (1996) 35-41
8. Liu R.H. Whole grain phytochemicals and health. Journal of Cereal Science 46 (2007) 207-219
9. Mattila P., Pihlava J.-M., and Hellström J. Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products. Journal of Agricultural and Food Chemistry 53 (2005) 8290-8295
10. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., and Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26 (1999) 1231-1237
11. Skrabanja V., Kovac B., Golob T., Liljeberg Elmståhl H.G.M., Björck I.M.E., and Kreft I. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics. Journal of Agricultural and Food Chemistry 49 (2001) 497-500
12. Slavin J.L., Jacobs D., and Marquart L. Grain processing and nutrition. Critical Reviews in Biotechnology 21 (2001) 49-66
13. Zhokhov S.S., Jastrebova J.A., Kenne L., and Broberg A. Antioxidant hydroquinones substituted by β-1,6-linked oligosaccharides in wheat germ. Journal of Natural Products 72 (2009) 656-661
14. Zielinski H., and Kozlowska H. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. Journal of Agriculture and Food Chemistry 48 (2000) 2008-2016