Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities
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2010
Authors
Žilić, Slađana
Dodig, Dejan

Saratlić, Goran
Hadži-Tašković-Šukalović, Vesna
Maksimović, Milan
Škrbić, Biljana
Article (Published version)

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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 activitySource:
International Journal of Food Science and Technology, 2010, 45, 7, 1360-1367Publisher:
- 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
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Institution/Community
MRIZPTY - 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 .