文章基本信息

标题：PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN OAT
本地全文：下载
作者：Cristian Serea ; Octavian Barna
期刊名称：Annals : Food Science and Technology
电子版ISSN：2065-2828
出版年度：2011
卷号：12
期号：2
出版社：Valahia University Press
摘要：The aim of our research was to study the content of antioxidants, their composition and antioxidant activity of five specific Romanian oat cultivars: Jeremy, Lovrin 1, Lovrin 27-T., Mures and Comun. The total phenolic content was determined by the method Folin - Ciocalteu. The total antioxidant activity was estimated by spectrophotometric method using the reagent DPPH ( 2,2-DIPHENYL- 1-PICRYLHYDRAZIL), as generating system of a free radical. The antioxidant activity is expressed in percentage as antiradical activity. Following the investigations made, we established that all oat cultivars have antioxidant activity due to a wide range of active substances formed both in free and bound compounds. The statistic analysis by calculating the correlation coefficient Pearson (r2 ) was used to estimate the influence of free and bound compounds upon the antiradical activity determined by the method DPPH. Significant differences from the quantitative point of view between the five oat cultivars analyzed were found. Pure cultivars lack certain phenolic compounds which are normally present in the commercial ones.. The commercial cultivar Comun showed the highest quantity of phenolic compounds, followed by the cultivars Mures, T27, Lovrin and Jeremy. The experimental data confirm the high quantity and diversity of antioxidant substances in Romanian oat and the possibility of using it as food source with important role in ensuring the consumers’ health. wi
关键词：Phenol Content; Antioxidant Activity; Oatmpounds