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Foods 2015, 4(3), 391-399; doi:10.3390/foods4030391

Evaluation of Antioxidant Properties in Cereals: Study of Some Traditional Italian Wheats

Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria—Centro di ricerca per gli alimenti e la nutrizione, Via Ardeatina 546, 00178 Roma, Italy
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Academic Editor: Anthony Fardet
Received: 28 July 2015 / Accepted: 28 August 2015 / Published: 7 September 2015
(This article belongs to the Special Issue Coarse Food Grain)
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Abstract

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. View Full-Text
Keywords: antioxidant properties; total polyphenol content; cereals; traditional Italian wheat antioxidant properties; total polyphenol content; cereals; traditional Italian wheat
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Durazzo, A.; Casale, G.; Melini, V.; Maiani, G.; Acquistucci, R. Evaluation of Antioxidant Properties in Cereals: Study of Some Traditional Italian Wheats. Foods 2015, 4, 391-399.

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