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https://open.uns.ac.rs/handle/123456789/7061
Nаziv: | Evaluation of antioxidant activity of buckwheat flour extracts | Аutоri: | Sedej I. Sakač, Marija Mišan, Aleksandra Mandić, Aljoša |
Dаtum izdаvаnjа: | 1-јан-2009 | Čаsоpis: | Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technologists | Sažetak: | Application of antioxidants, first of all natural antioxidants, is one of the possibilities to suppress undesirable reaction of lipid peroxidation in food industry as well as in health protection. The ethanolic extracts obtained from buckwheat flour (0.1, 0.5, 1.0, 2.0 mg/mL) were tested using DPPH radical scavenging test, antioxidative activity-β-carotene bleaching method (AOA), and chelating activity on Fe 2+ . AOA value of buckwheat extract tested at a concentration of 2.0 mg/mL was 50.72 ± 0.20%. IC 50 for buckwheat extract was 1.12 ± 0.02 mg/mL. The chelating activity of buckwheat extract at a concentration of 2.0 mg/mL was 69.92 ± 0.65%. | URI: | https://open.uns.ac.rs/handle/123456789/7061 | ISBN: | 9789537005214 |
Nаlаzi sе u kоlеkciјаmа: | FINS Publikacije/Publications |
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