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- Title
ANTIOXIDANT CAPACITY OF BUCKWHEAT ENHANCED WHEAT BREADS DETERMINED BY UPDATED METHODOLOGY.
- Authors
SZAWARA-NOWAK, D.; ZIELINSKA, D.; WICZKOWSKI, W.; ZIELINSKI, H.
- Abstract
In this study the antioxidant capacity of buckwheat enhanced wheat breads (BEWBs) determined by updated methodology was addressed. The updated methodology included determination of antioxidant capacity against the 2,2'-azinobis-(3-ethylbenzothiazoline- 6-sulphonate) radical cation (ABTS•+) and superoxide anion radical (O2 •-), reducing power as measured by Fe(III) reduction and directly by cyclic voltammetry (CV), and iron(II) chelating capacity. The studies showed that substitution of 10, 20, 30 and 50% of white wheat flour (WWF) by buckwheat flour (BF) or flour from roasted buckwheat groats (BFR) in bread recipe resulted in almost linear increase of free radicals scavenging activity against ABTS•+ and O2 •-, reducing power and iron(II) chelating capacity. The applied updated methodology proved to be useful tool for determination antioxidant capacity of BEWBs and can be apply for other bakery and non-bakery products.
- Subjects
BREAD; OXIDANT status; BUCKWHEAT; RADICAL cations; IRON chelates; CYCLIC voltammetry
- Publication
Oxidation Communications, 2015, Vol 38, Issue 4, p1591
- ISSN
0209-4541
- Publication type
Article