文章基本信息

标题：Evaluation of Antioxidant Properties in Cereals: Study of Some Traditional Italian Wheats
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作者：Alessandra Durazzo ; Gaetana Casale
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2015
卷号：4
期号：3
页码：391-399
DOI：10.3390/foods4030391
语种：English
出版社：MDPI Publishing
摘要：Whole grain cereals contain a wide range of phytochemicals and it is often difficult to ascribe protective effects on metabolic health to any one particular constituent. The interactions among bioactive components, which contribute highly to the total antioxidant capacity of cereals, represent the first step in the evaluation of food potential health benefits. This research focused on the determination of antioxidant properties in grains and whole flours of some traditional Italian wheats. Results showed that hydrolysable polyphenols in grains are 85% of total polyphenols and contribute 95% of the total antioxidant properties, which indicates that hydrolysable polyphenols represent an important fraction of polyphenols in cereals. The distinction between extractable and non-extractable antioxidants was shown to be of paramount importance for an adequate determination of antioxidant capacity in cereals and represents a key element in the definition of potential nutritional value of the food matrix under consideration.
关键词：antioxidant properties; total polyphenol content; cereals; traditional Italian wheat antioxidant properties ; total polyphenol content ; cereals ; traditional Italian wheat