Приказ основних података о документу

dc.creatorŽilić, Slađana
dc.creatorSerpen, Arda
dc.creatorAkillioglu, Gul
dc.creatorJanković, Marijana
dc.creatorGokmen, Vural
dc.date.accessioned2019-05-16T12:14:05Z
dc.date.available2019-05-16T12:14:05Z
dc.date.issued2012
dc.identifier.issn0733-5210
dc.identifier.urihttp://rik.mrizp.rs/handle/123456789/413
dc.description.abstractIn this study, the distribution of phenolic compounds and yellow pigments in wheat grains and their relation to the total antioxidant capacity of bran and debranned flour was investigated. Yellow pigments, the activity of lipoxygenase (LOX) and peroxidase (POX) enzymes were also determined. The bran fraction was found to contain significantly higher concentrations of phenolic acids, flavonoids and yellow pigments. The LOX activity was concentrated in endosperm and embryo, while the POX activity mostly concentrated in the bran fraction. The results suggest that the bran fraction of wheat would potentially provide naturally occurring antioxidants. From the health benefit point of view, a small level of bran incorporation to bread can be recommended to increase dietary fibre and phytonutrients in the diet.en
dc.publisherAcademic Press Ltd- Elsevier Science Ltd, London
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31069/RS//
dc.rightsrestrictedAccess
dc.sourceJournal of Cereal Science
dc.subjectWheat branen
dc.subjectDebranned flouren
dc.subjectPhytochemicalsen
dc.subjectantioxidant activityen
dc.titleDistributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flouren
dc.typearticle
dc.rights.licenseARR
dc.citation.volume56
dc.citation.issue3
dc.citation.spage652
dc.citation.epage658
dc.citation.other56(3): 652-658
dc.citation.rankM21
dc.identifier.wos000311594700019
dc.identifier.doi10.1016/j.jcs.2012.07.014
dc.identifier.scopus2-s2.0-84868193691
dc.type.versionpublishedVersion


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Приказ основних података о документу