Antioxidant potential assessed with three different methods
Renata Wołoch
wtzyw@urk.edu.plKatedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie (Poland)
Mirosław Pysz
Katedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie (Poland)
Renata Bieżanowska-Kopeć
Katedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie (Poland)
Abstract
The purpose of the study was to evaluate the functional (antioxidant) properties two oat forms: Akt (naked) and Kasztan (covered). The wholemeal oat and the milling fractions as well as germinated grain were analyzed with three methods by determination of: 1) the reduction potential (Fe+3 →Fe+2), 2) the ability to eliminate the DPPH• free radical and 3) the overall antioxidant potential for the β-carotene/linoleic acid system. Additionally, the polyphenols content was measured using the Folin-Ciocalteau reagent. The whole grain of oats, both naked and covered forms, exhibited strong antioxidant activity under in vitro conditions. The strongest antioxidant activity was observed in the bran from both forms of oats and also in the germinated whole grain. Strong correlations were stated between polyphenols content and the reduction potential (Akt r = 0.915 and Kasztan r = 0.980; P<0.05), the ability to eliminate the free radical DPPH• (Akt r = 0.960 and Kasztan r = 0.993; P<0.05) and the overall antioxidant potential for -carotene/linoleic acid (Akt r = 0.960 and Kasztan r = 0.650; P<0.05).
Keywords:
antioxidative activity, DPPH•, oats, polyphenols, reduction potentialReferences
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Authors
Renata Wołochwtzyw@urk.edu.pl
Katedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie Poland
Authors
Mirosław PyszKatedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie Poland
Authors
Renata Bieżanowska-KopećKatedra Żywienia Człowieka, Wydział Technologii Żywności, Akademia Rolnicza w Krakowie Poland
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