Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/12319
Title: | Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities | Authors: | Žilić, Slađana Dodig, Dejan Hadži-Tašković-Šukalović, Vesna Maksimović, Milan Saratlić, Goran Škrbić, Biljana |
Issue Date: | 1-Jul-2010 | Journal: | International Journal of Food Science and Technology | Abstract: | Potential beneficial components, including proteins, total phenolics, total flavonoids, carotenoids, tocopherols, and DPPH radical scavenging activity, were investigated in wholemeal of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) novel wheat genotypes. In addition, the activity rate of lipoxygenase (LOX) and peroxidase (POD) enzymes implicated in the antioxidant metabolism was determined. The protein contnet and the antioxidant properties varied according to the two different wheat species, as well as, between the different bread and durum wheat genotypes themselves. The results indicated significant differences in proteins and antioxidant compounds between bread and durum wheat. Higher total proteins, wet gluten and antioxidants contents, combined with lower LOX and POD activities, point to a higher nutritive value of durum wheat than bread wheat. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology. | URI: | https://open.uns.ac.rs/handle/123456789/12319 | ISSN: | 09505423 | DOI: | 10.1111/j.1365-2621.2010.02251.x |
Appears in Collections: | TF Publikacije/Publications |
Show full item record
SCOPUSTM
Citations
27
checked on May 10, 2024
Page view(s)
26
Last Week
8
8
Last month
0
0
checked on May 10, 2024
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.