Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread
Abstract
:1. Introduction
2. Experimental Section
2.1. Materials and Chemicals
2.2. Bread-Making Method
2.3. Sample Preparation
2.4. Extraction of Soluble Phenolic Compounds
2.5. Total Phenolic Content Determination
2.6. DPPH Radical Scavenging Activity Assay
2.7. Oxygen Radical Absorbance Capacity (ORAC) Assay
2.8. Extraction of Insoluble Phenolic Compounds after Alkaline Hydrolysis
2.9. High Performance Liquid Chromatography (HPLC) Analysis
2.10. LC-MS/MS
2.11. Statistical Analysis
3. Results and Discussion
3.1. Total Phenolic Content of Solvent Extractible Compounds
3.2. DPPH Radical Scavenging Activity of Soluble Phenolic Compounds
3.3. Oxygen Radical Absorbance Capacity of Soluble Phenolic Compounds
3.4. Ferulic Acid Determination and Quantification Using HPLC
Sample Name | Whole Wheat Flour | Refined Flour | Bread Made from Whole Wheat Flour | Bread Made from Refined Flour |
---|---|---|---|---|
Robin Hood | 247.8 ef | 14.5 g | 316.2 cd | 20.0 g |
Rogers | 275.7 def | 22.7 g | 374.6 ab | 46.2 g |
No Name | 290.2 cde | 20.8 g | 393.5 a | 29.2 g |
Great Value | 313.1 cd | 11.5 g | 334.7 bc | 17.7 g |
Compliments | 230.5 f | 12.8 g | 231.4 f | 13.6 g |
4. Conclusions
Acknowledgments
Conflicts of Interest
References
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Yu, L.; Nanguet, A.-L.; Beta, T. Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread. Antioxidants 2013, 2, 370-383. https://doi.org/10.3390/antiox2040370
Yu L, Nanguet A-L, Beta T. Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread. Antioxidants. 2013; 2(4):370-383. https://doi.org/10.3390/antiox2040370
Chicago/Turabian StyleYu, Lilei, Anne-Laure Nanguet, and Trust Beta. 2013. "Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread" Antioxidants 2, no. 4: 370-383. https://doi.org/10.3390/antiox2040370
APA StyleYu, L., Nanguet, A.-L., & Beta, T. (2013). Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread. Antioxidants, 2(4), 370-383. https://doi.org/10.3390/antiox2040370