Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes

Genetika

Volumn 45, Issue 1, 2013, Pages 87-100

  Žilić, Sladana ^a   Šukalović, Vesna Hadži Taškovic ^b   Dodig, Dejan ^a   Maksimović, Vuk ^b   Kandić, Vesna ^a  

^a Maize Research Institute   (Serbia)

^b UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Antioxidant capacity; Bread and durum wheat; Phenolic compounds

Indexed keywords

EID: 84880643294     PISSN: 05340012     EISSN: 18206069     Source Type: Journal    
DOI: 10.2298/GENSR1301087Z     Document Type: Article

References (30)

1. ABE, N., MURATA, T., A. HIROTA (1998): Novel DPPH radical scavengers, bisorbicillinol and demethyltrichodimerol, from a fungus. Biosci. Biotechnol. Biochem. 62, 661-666.
2. ADOM, K.K., R.H. LIU (2002): Antioxidant activity of grains. J. Agric. Food Chem. 50, 6182-6187.
3. ADOM, K.K., SORRELLS, M.E., R.H. LIU (2003): Phytochemical profiles and antioxidant activity of wheat varieties. J. Agric. Food Chem. 51, 7825-7834.
4. BELDEROK, B. (2000): Developments in bread-making processes Plant Food Hum. Nutr. 55, 1-14.
5. DINELLI, G., CARRETERO, A.S., DI SILVESTRO, R., MAROTTI, I., FU, S., BENEDETTELLI, S., GHISELLI, L., A.F. GUTIéRREZ (2009): Determination of phenolic compounds in modern and old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry. J. Chromat. A 1216, 7229-7240.
6. EBERHARDT, M.V., LEE, C.Y., R.H. LIU (2000): Antioxidant activity of fresh apples. Nature 405, 903-904.
7. FULCHER, R.G., T.K. DUKE (2002): Whole-grain structure and organization: Implications for nutritionists and processors. In: Whole-Grain Foods in Health and Disease. Marquart, L., Slavin, L. and Fulcher, R.G. eds., American Association of Cereal Chemists, St. Paul, MN. pp 9-45.
8. HAGERMAN, A., HARVEY-MUELLER, I., H.P.S. MAKKER (2000): Quantification of tannins in the foliage-a laboratory manual. ed. FAO/IAEA, Vienna, Austria pp. 4-7.
9. JIA, Z., MENGCHENG, T., J. WU (1999): The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64, 555-559.
10. KIM, K.-H., TSAO, R., YANG, R., S.W. CUI (2006): Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chem. 95, 466-473.
11. LI, L., SHEWRY, P.R., J.L. WARD (2008): Phenolic acids in wheat varieties in the healthgrain diversity screen J. Agric. Food Chem. 56, 9732-9739.
12. LI, W., SHAN, F., SUN, S., CORKE, H., T. BETA (2005): Free radical scavenging properties and phenolic content of Chinese black-grained wheat. J. Agric. Food Chem. 53, 8533-8536.
13. LIU, Q., QIU, Y., T. BETA (2010): Comparison of antioxidant activities of different colored wheat grains and analysis of phenolic compounds. J. Agric. Food Chem. 58, 9235-9241.
14. LIYANA-PATHIRANA, C. M., F. SHAHIDI (2007): The antioxidant potential of milling fractions from breadwheat and durum. J. Cereal Sci. 45, 238-247.
15. MAKKAR, H. P. S., BLUEMMEL, M., BOROWY, N. K., K. BECKER (1993): Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods. J. Sci. Food Agric. 61:161-165.
16. MOORE, J., HAO, Z., ZHOU, K., LUTHER, M., COSTA J., L. YU (2005): Carotenoid, tocopherol, phenolic acid and antioxidant properties of Maryland-grown soft wheat. J. Agric. Food Chem. 53, 6649-6657.
17. MPOFU, A., SAPIRSTEIN, H.D., T. BETA (2006): Genotype and environmental variation in phenolic content, phenolic acid composition, and antioxidant activity of hard spring wheat. J. Agric. Food Chem. 54, 1265-1270.
18. ONYENEHO, S.N., N.S. HETTIARACHCHY (1992): Antioxidant activity of durum wheat bran. J. Agric. Food Chem. 40, 1496-1500.
19. PIIRONEN, V., LAMPI, A.M., EKHOLM, P., SALMENKALLIO-MARTTILA, M., K.-H. LIUKKONEN (2009): Micronutrients and phytochemcials in wheat grain. In: Wheat: Chemistry and Technology. Khan K. and Shewry, P.R. eds., American Association of Cereal Chemists, St. Paul, MN. pp 179-222.
20. PORTER, L.J., HRSTICH, L. N., B.G. CHAN (1986): The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin. Phytochemistry 25, 223-230.
21. SAULNIER, L., SADO, P.-E., BRANLARD, G., CHARMET, G., F.J. GUILLON (2007): Wheat arabinoxylans: exploiting variation in amount and composition to develop enhanced varieties. Cereal Sci. 46, 261-281.
22. SINGLETON, V.L., ORTHOFER R., R.M. LAMUELA-RAVENTOS (1999): Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol. 299, 152-178.
23. VERMA, B., HUCL, P., R.N. CHIBBAR (2008): Phenolic content and antioxidant properties of bran in 51 wheat cultivar. Cereal Chem. 85, 544-549.
24. ZHISHEN, J., MENGCHENG, T., W. JIANMING (1999): The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64, 555-559.
25. ZHOU, K., LAUX, J. J., L. YU (2004b): Comparison of Swiss red wheat grain, and fractions for their antioxidant properties. J. Agric. Food Chem. 52, 1118-1123.
26. ZHOU, K., SU, L., L. YU (2004a): Phytochemicals and antioxidant properties in wheat bran. J. Agric. Food Chem. 52, 6108- 6114.
27. ŽILIC, S., DODIG, D., HADžI-TAšKOVIC šUKALOVIC, V., MAKSIMOVIC, M., SARATLIC, G., B. ŠKRBIC (2010): Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities. Int. J. Food Sci. Tech. 45, 1360-1367.
28. ŽILIC, S., HADžI-TAšKOVIC šUKALOVIC, V., DODIG, D., MAKSIMOVIC, V., MAKSIMOVIC, M., Z. BASIC (2011): Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants. J. Cereal Sci. 54, 417-424.
29. ŽILIC, S., SERPEN, A., AKILLIOGLU, G., GöKMEN, V., J. VANCETOVIC (2012b): Phenolic compounds, carotenoids, anthocyanins and antioxidant capacity of colored maize (Zea mays L.) kernels. J. Agric. Food Chem. 60, 1224- 1231.
30. ŽILIC, S., SERPEN, A., AKILLIOGLU, G., JANKOVIC, M., V. GöKMEN (2012a): Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour. J. Cereal Sci. 56, 652-658.