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Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities

Authorized Users Only
2010
Authors
Žilić, Slađana
Dodig, Dejan
Saratlić, Goran
Hadži-Tašković-Šukalović, Vesna
Maksimović, Milan
Škrbić, Biljana
Article (Published version)
Metadata
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Abstract
P>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.
Keywords:
Antioxidants / bread wheat / durum wheat / lipoxygenase / peroxidase / radical scavenging activity
Source:
International Journal of Food Science and Technology, 2010, 45, 7, 1360-1367
Publisher:
  • Wiley-Blackwell, Hoboken
Funding / projects:
  • Uticaj citoplazmatičke muške sterilnosti i ksenija na prinos zrna i agronomske osobine kukuruza (RS-20017)
  • Regulacija antioksidativnog metabolizma biljaka u toku rastenja, infekcije patogenima i delovanja abiotičkog stresa: mehanizmi transporta, signalizacije i otpornosti (RS-143020)
  • Identifikacija izvora i iznalaženje korelacija između sadržaja organskih jedinjenja i elemenata u abiotskim i biotskim matriksima radi praćenja i unapređenja stanja životne sredine i procene rizika (RS-152001)

DOI: 10.1111/j.1365-2621.2010.02251.x

ISSN: 0950-5423

WoS: 000279022100006

Scopus: 2-s2.0-77955993788
[ Google Scholar ]
23
18
URI
http://rik.mrizp.rs/handle/123456789/341
Collections
  • Радови истраживача / Researchers' publications
Institution/Community
MRIZP
TY  - JOUR
AU  - Žilić, Slađana
AU  - Dodig, Dejan
AU  - Saratlić, Goran
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Maksimović, Milan
AU  - Škrbić, Biljana
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/341
AB  - P>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.
PB  - Wiley-Blackwell, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities
VL  - 45
IS  - 7
SP  - 1360
EP  - 1367
DO  - 10.1111/j.1365-2621.2010.02251.x
UR  - conv_760
ER  - 
@article{
author = "Žilić, Slađana and Dodig, Dejan and Saratlić, Goran and Hadži-Tašković-Šukalović, Vesna and Maksimović, Milan and Škrbić, Biljana",
year = "2010",
abstract = "P>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.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities",
volume = "45",
number = "7",
pages = "1360-1367",
doi = "10.1111/j.1365-2621.2010.02251.x",
url = "conv_760"
}
Žilić, S., Dodig, D., Saratlić, G., Hadži-Tašković-Šukalović, V., Maksimović, M.,& Škrbić, B.. (2010). Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities. in International Journal of Food Science and Technology
Wiley-Blackwell, Hoboken., 45(7), 1360-1367.
https://doi.org/10.1111/j.1365-2621.2010.02251.x
conv_760
Žilić S, Dodig D, Saratlić G, Hadži-Tašković-Šukalović V, Maksimović M, Škrbić B. Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities. in International Journal of Food Science and Technology. 2010;45(7):1360-1367.
doi:10.1111/j.1365-2621.2010.02251.x
conv_760 .
Žilić, Slađana, Dodig, Dejan, Saratlić, Goran, Hadži-Tašković-Šukalović, Vesna, Maksimović, Milan, Škrbić, Biljana, "Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities" in International Journal of Food Science and Technology, 45, no. 7 (2010):1360-1367,
https://doi.org/10.1111/j.1365-2621.2010.02251.x .,
conv_760 .

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