Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities
Само за регистроване кориснике
2010
Аутори
Žilić, SlađanaDodig, Dejan
Saratlić, Goran
Hadži-Tašković-Šukalović, Vesna
Maksimović, Milan
Škrbić, Biljana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Antioxidants / bread wheat / durum wheat / lipoxygenase / peroxidase / radical scavenging activityИзвор:
International Journal of Food Science and Technology, 2010, 45, 7, 1360-1367Издавач:
- Wiley-Blackwell, Hoboken
Финансирање / пројекти:
- Утицај цитоплазматичке мушке стерилности и ксенија на принос зрна и агрономске особине кукуруза (RS-MESTD-MPN2006-2010-20017)
- Регулација антиоксидативног метаболизма биљака у току растења, инфекције патогенима и деловања абиотичког стреса: механизми транспорта, сигнализације и отпорности (RS-MESTD-MPN2006-2010-143020)
- Идентификација извора и изналажење корелација између садржаја органских једињења и елемената у абиотским и биотским матриксима ради праћења и унапређења стања животне средине и процене ризика (RS-MESTD-MPN2006-2010-152001)
DOI: 10.1111/j.1365-2621.2010.02251.x
ISSN: 0950-5423
WoS: 000279022100006
Scopus: 2-s2.0-77955993788
Институција/група
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 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" }
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
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 .
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 . .