ABTS and DPPH methods as a tool for studying antioxidant capacity of spring barley and malt

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F17%3AN0000030" target="_blank" >RIV/60193697:_____/17:N0000030 - isvavai.cz</a>
Alternative codes found
RIV/00216224:14110/17:00096220 RIV/62156489:43210/17:43909885
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0733521016301886" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0733521016301886</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jcs.2016.11.004" target="_blank" >10.1016/j.jcs.2016.11.004</a>

Result language
angličtina
Original language name
ABTS and DPPH methods as a tool for studying antioxidant capacity of spring barley and malt
Original language description
Many analytical methods for antioxidant determination in foodstuffs and raw materials based on various principles have been published so far. However, not all of them are applicable to barley and malt. The results of total antioxidant capacity (TEAC) of barley and malt obtained with methods based on ability to eliminate radicals of 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH) were compared and statistically evaluated. The average TEAC of barley determined using ABTS and DPPH ranged from 2.1 to 2.5 micromol g-1 and from 1.2 to 1.7 micromol g-1, respectively. The TEAC ranges in malt were 2.7-3.0 micromol g-1 (ABTS) and 1.8-2.6 micromol g-1 (DPPH). TEAC of barley and malt were affected by the weather conditions (year), variety and application of Zn2+ fertilizer. The ABTS and the DPPH methods represent an effective tool for the assessment of antioxidant capacity of spring barley and malt and the factors having an impact on it.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/1M0570" target="_blank" >1M0570: Research Centre for Study of Extract Compounds of Barley and Hop</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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