Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities
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2010
Authors
Žilić, SlađanaDodig, Dejan
Saratlić, Goran
Hadži-Tašković-Šukalović, Vesna
Maksimović, Milan
Škrbić, Biljana
Article (Published version)
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Show full item recordAbstract
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