The influence of chemical protection on antioxidant activity of polyphenols and tocopherols in hard wheat (Triticum durum Desf.) grains
Anna Ciołek
dziekanat.biologii@up.lublin.plKatedra Chemii, Akademia Rolnicza w Lublinie (Poland)
Ewa Makarska
Katedra Chemii, Akademia Rolnicza w Lublinie (Poland)
Abstract
The grains of 4 lines of hard wheat (Triticum durum Desf.) and of common wheat variety Sigma were examined. The content of phenolic compound and tocopherols that exhibit antioxidant activity was determined. Wheat plants were cultivated at two levels of chemical protection. The antioxidant properties of polyphenols and tocopherols were examined using free radical scavenging method against stable 2.2-diphenyl-1-picrylhydrazyl radical (DPPH•). Moreover, the antioxidant activity of standard compounds, like ferrulic acid, BHT and α-tocopherol was evaluated. Antiradical efficiency of polyphenols and tocopherols depended on time of reaction, genotype properties and level of chemical protection.
Keywords:
Triticum durum, antioxidant activity, grains, polyphenols, tocopherolsReferences
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Authors
Anna Ciołekdziekanat.biologii@up.lublin.pl
Katedra Chemii, Akademia Rolnicza w Lublinie Poland
Authors
Ewa MakarskaKatedra Chemii, Akademia Rolnicza w Lublinie Poland
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