Antioxidant activity of superoxide dismutase in spring barley grain.

Belcredi, Natálie Březinová; Ehrenbergerová, Jaroslava; Vaculová, Kateřina

doi:10.18832/kp2010017

Cited by 3 publications

(5 citation statements)

References 11 publications

(2 reference statements)

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“…SOD activity in the studied set of old varieties ranged from 54 U/g to 129 U/g. Similar values were also measured in the current varieties [8,9,10].…”

Section: Rozluštění Dusíkatých Láteksupporting

confidence: 87%

“…-Doba zcukření -pokud byl v protokolu o zkoušce uveden rozsah (např. [10][11][12][13][14][15], byl v tabulce uveden průměr (12,5). -Výtěžnost sladování v sušině (%) = hmotnost odklíčeného sladu v sušině / (hmotnost ječmene v sušině / 100).…”

Section:  1 úVodunclassified

“…Aktivita SOD se u sledovaného souboru starých odrůd pohybovala v rozpětí od 54 U/g do 129 U/g. Obdobné hodnoty byly naměřeny také u současných odrůd [8,9,10].…”

Section: Zdrojunclassified

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Malting quality of old barley varieties.

Psota¹,

Sachambula²

2010

Kvasny Prum

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“…SOD activity in the studied set of old varieties ranged from 54 U/g to 129 U/g. Similar values were also measured in the current varieties [8,9,10].…”

Section: Rozluštění Dusíkatých Láteksupporting

confidence: 87%

Section:  1 úVodunclassified

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Malting quality of old barley varieties.

Psota¹,

Sachambula²

2010

Kvasny Prum

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“…Higher SOD activity (143 U/g in the dry matter) has been reported in lines of spring barley. Malting varieties recommended for production of Czech Beer, Bojos, and Tolar, had higher SOD activity in grain (Březinová Belcredi, Ehrenbergerová, & Vaculová, ).…”

Section: Resultsmentioning

confidence: 99%

“…. Czech Beer, Bojos, and Tolar, had higher SOD activity in grain (Březinová Belcredi, Ehrenbergerová, & Vaculová, 2010). In wheat, BH, BD, and S varieties exhibited significantly greater SOD activity compared to the colored K variety.…”

Section: Food Chemistrymentioning

confidence: 88%

Content of Selected Vitamins and Antioxidants in Colored and Nonpigmented Varieties of Quinoa, Barley, and Wheat Grains

Granda

Rosero

Benešová

et al. 2018

Journal of Food Science

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Characterization of protein fractions and antioxidant activity of Chia seeds (Salvia hispanica L.)

Kačmárová

Lavová

Socha

et al. 2016

Potr. S. J. F. Sci.

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Chia seed (Salvia hispanica L.) is an annual herbaceous plant categorized under Lamiaceae family. Chia seeds were investigated as a source of proteins and natural antioxidants. It is a potential alternative source of high quality protein, fats, carbohydrates, high dietary fibre, vitamins and mineral elements. The objective of this study was to evaluate chia seed from protein content and antioxidant acivity and highlight the quality of this pseudocereal. A crude protein, moisture content, content of protein fractions, total antioxidant capacity (TAC) and superoxide dismutase activity of chia seeds and food products containing chia seeds were determined. The protein content of chia seeds ranged from 2.9% to 4.6% dry matter from that albumins and globulins ranged from 54.6% to 62.8%. Chia is poor in a prolamines (<15%). Various chia seeds showed differences in their SOD activity and exhibited the high antiradical activity against 2,2-azino-bis(3ethylbenzothiazoline-6-sulphonic acid) (ABTS). The highest antioxidant capacity was found in sample chia seeds from Bolivia (1.46 mM TEAC.g -1 in the dry matter) and the lowest values of antioxidant activity was estimated in sample chia seeds from Argentina (1.05 mM TEAC.g -1 in the dry matter). The highest SOD activity was determined in sample chia from Argentina (2191.8 U.g -1 in the dry matter). The lowest SOD activity was found in sample chia-bio from Argentina (754.0 U.g -1 in the dry matter.). It makes them potentially suitable for use in the gluten-free diet of coeliac people and it can be used as a potential ingredient in health food because of its high antioxidant activity.

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Antioxidant activity of superoxide dismutase in spring barley grain.

Cited by 3 publications

References 11 publications

Malting quality of old barley varieties.

Malting quality of old barley varieties.

Content of Selected Vitamins and Antioxidants in Colored and Nonpigmented Varieties of Quinoa, Barley, and Wheat Grains

Characterization of protein fractions and antioxidant activity of Chia seeds (Salvia hispanica L.)

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