Antioxidant Activity of Milling Fractions of Selected Cereals

Abstract

Abstract:The aim of this study was to evaluate antioxidant potential of four milling fractions of selected cereals grew in the year 2009 and 2010. Free radical scavenging activity of samples was measured using DPPH assay and reducing power was determined using FRAP assay. Secondary, total phenolic and flavonoid content of cereal extracts was evaluated. We found that flour fractions (break flour and reduction flour) showed the lower proportion of the total antioxidant potential than bran fractions (fine bran and coarse bran), which was balanced in observed years. Extract from barley had the highest values of antioxidant activity and polyphenol content.

Low-Transition Temperature Mixtures (LTTMs) Made of Bioorganic Molecules: Enhanced Extraction of Antioxidant Phenolics from Industrial Cereal Solid Wastes

“…On the other hand, increasing the HBD:HBA molar ratio beyond a certain point may result in reduced basicity and limit the interactions The high extraction efficiency of the LTTMs containing choline chloride as the HBA could be ascribed to interactions of polyphenols with the small anion Cl − . This is because polyphenols could act as HBDs, competing with lactic acid, as previously proposed [23]. However, in the case of LTTMs containing amino acids, the efficiency observed might be attributed to more hydrogen bonds formed between the polyphenols and the amino groups.…”

Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour

“…Vaher [50] and Kim et al [51] reported that phenolic compounds are mainly present in cereal bran. Ivanisova et al [52] stated that 73% of phenolic contents were found in the grain bran. The obtained results provide further support to the notion that phenolic compounds of broomcorn millet are concentrated in the bran.…”

Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet

“…Kim et al [25] and Vaher et al [26] reported that the phenolic compounds were mainly found in the bran. Ivanišová et al [9] reported that 73% of grain phenolic contents were found in the bran. Thus the results of this study gave further support to the notion that phenolic compounds of grains were concentrated mainly in the bran.…”

“…Phenolic compounds of millet, presented in free and bound forms, are ubiquitous which possess health benefits such as antioxidant and antimicrobial properties [3,4]. At present, most papers have reported the nutritional composition of millet without processing [5,6] and some papers focused on the effects of dehulling or milling on the nutrients or antioxidant activity of millet [7][8][9][10][11][12]. Singh and Srivastava [5] reported that the nutritional composition including minerals and antinutritional factors of finger millet (Africa) and the variety "VL-204" was found to be exceptionally rich in iron and very low in antinutritional factor phytate content.…”