We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Antioxidant activity of three components of wheat leaves: ferulic acid, flavonoids and ascorbic acid.
- Authors
Zhang, Zhi-Qing; Xiang, Jian-Jun; Zhou, Li-Ming
- Abstract
Recent studies have shown that wheat leaves are sources of natural antioxidant substances. In this study, the content of three antioxidants (ascorbic acid, total flavonoids and ferulic acid) and antioxidant activities of wheat leaf extracts were evaluated using 2,2-diphenyl-β-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) assays. The interaction activities among different antioxidants were analyzed by factorial and path analyses. Wheat leaves were extracted with solvents of different polarities. The ABTS test showed that the ethanol extract had the highest antioxidant activity. There were highly significant linear correlations between antioxidant capacities of the investigated wheat leaves and their ascorbic acid, ferulic acid and flavonoid contents. Total flavonoids and ascorbic acid were major contributors to total antioxidant capacity in wheat leaves.
- Publication
Journal of Food Science & Technology, 2015, Vol 52, Issue 11, p7297
- ISSN
0022-1155
- Publication type
Article
- DOI
10.1007/s13197-015-1805-4