The antioxidant potential of wheat milling fractions

Italian Journal of Agronomy

Volumn 3, Issue 3, 2008, Pages 425-426

  Sakac, Marijana ^a   Misan, Aleksandra ^a   Mandic, Anamarija ^a   Sedej, Ivana ^a   Kevresan, Zarko ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM;

EID: 84979763135     PISSN: 11254718     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (7)

1. Liyana-Pathirana C.M. & Slialiicli F. 2007. Antioxiclant and free radical scavenging activities of whole wheat and milling fractions Food Cliem. 101:1151-1157.
2. Singleton V.L. et al. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin- Ciocalteu reagent. Methods Enzym. 299:152-178.
3. Moure A. et al. 2001. Natural antioxidants from residual sources. Food Chem, 72:145-171.
4. Hatano T. et al. 1988. Two new flavonoids and other constituents in licorice root: Their relative astringency and radical scavenging effects. Chem. Phami. Bull. 36:2090-2097.
5. Al-Saikhan M. S. et al. 1995. Antioxidatnt activity and total phenolics in different genotypes of potato (Solanum mberosmn L.). J. Food Sci. 60:341-347.
6. Decker E.A. et al. 1990. Role of ferritin as a lipid oxidation catalyst in muscle food. J. Agric. Food Chem. 38:674-677.
7. Oyaizu M. 1986. Studies on products of browing reaction - Antioxidant activities of products of browing reaction prepared from glucoamine. Tpn. J. Nutr. 44:307-315.