Vedecký časopis - archív
Journal of Food and Nutrition Research
Súhrny čísla 4 / 2007
MIKULAJOVÁ, A. - TAKÁCSOVÁ, M. - RAPTA, P. - BRINDZOVÁ, L. - ZALIBERA, M. - NÉMETH, K.
Total phenolic contents and antioxidant capacities of cereal and pseudocereal genotypes
Journal of Food and Nutrition Research, 46, 2007, č. 4, s. 150-157
Anna Mikulajová, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, SK - 812 37 Bratislava, Slovakia. Tel.: 00 421 2 59325517, fax: 00 421 2 52967085, e-mail: anna.mikulajova@stuba.sk
Súhrn: Total phenolic contents and antioxidant capacities of 20 oat genotypes, 13 wheat genotypes, 6 barley genotypes and 2 buckwheat genotypes were studied. Buckwheat genotypes showed the highest contents of phenolic compounds and the highest antioxidant capacity. Contents of phenolic compounds, expressed as gallic acid equivalents per 1 kilogram of cereal dry weight, ranged from 2.456 g.kg-1 to 2.624 g.kg-1 in buckwheat genotypes, from 1.429 g.kg-1 to 1.806 g.kg-1 in barley genotypes, from 0.758 g.kg-1 to 1.244 g.kg-1 in oat genotypes and from 0.459 g.kg-1 to 1.07 g.kg-1 in wheat genotypes. The order of antioxidant capacities was as follows: buckwheat > barley > oat > wheat (2,2-diphenyl-1-picrylhydrazyl, DPPH test); buckwheat > barley > wheat > oat (2,2’-azino-di-[3-ethylbenzthiazoline sulphonate], ABTS test); buckwheat > barley > oat - wheat (electron paramagnetic resonance, EPR/spin-trapping test). The particular genotypes of cereals differed in parameters tested (P < 0.05). A good correlation was found between antioxidant capacities and contents of phenolic compounds in wheat genotypes (R = 0.872) and in oat genotypes (R = 0.794), though in barley genotypes there was a weak correlation between the analysed parameters (R = 0.574).
Kľúčové slová: wheat; oat; barley; buckwheat; genotypes; antioxidant capacity; phenolic compounds
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jfnr07-4-p150-157-mikulajova.pdf (PDF, 263.38 Kb, 3578x)