The present research assessed the radical scavenging activity against the synthetic 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl radical of the water-saturated 1-butanol extracts of wholemeal flour from 63 Triticum monococcum accessions, which originated from differente eco-geographical areas. On average, T. monococcum had higher radical scavenging activity than T. turgidum and T. aestivum species, which served as controls (0.90, 0.64 and 0.70 mmol TE/kg DM, for T. monococcum, T. turgidum and T. aestivum, respectively). A significant correlation between radical scavenging activity and tocol contents was observed, while no correlation existed with soluble phenolics and carotenoid contents.

Radical scavenging activity of einkorn (Triticum monococcum L. subsp. monococcum) wholemeal flour and its relationship to soluble phenolic and lipophilic antioxidant content / V. Lavelli, A. Hidalgo, C. Pompei, A. Brandolini. - In: JOURNAL OF CEREAL SCIENCE. - ISSN 0733-5210. - 49:2(2009), pp. 319-321. [10.1016/j.jcs.2008.12.004]

Radical scavenging activity of einkorn (Triticum monococcum L. subsp. monococcum) wholemeal flour and its relationship to soluble phenolic and lipophilic antioxidant content

V. Lavelli
Primo
;
A. Hidalgo
Secondo
;
C. Pompei
Penultimo
;
2009

Abstract

The present research assessed the radical scavenging activity against the synthetic 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl radical of the water-saturated 1-butanol extracts of wholemeal flour from 63 Triticum monococcum accessions, which originated from differente eco-geographical areas. On average, T. monococcum had higher radical scavenging activity than T. turgidum and T. aestivum species, which served as controls (0.90, 0.64 and 0.70 mmol TE/kg DM, for T. monococcum, T. turgidum and T. aestivum, respectively). A significant correlation between radical scavenging activity and tocol contents was observed, while no correlation existed with soluble phenolics and carotenoid contents.
Carotenoids; Einkorn; Phenolics; Radical scavenging activity; Tocols
Settore AGR/15 - Scienze e Tecnologie Alimentari
2009
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/60712
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