Preparation of non-traditional Dickkopf and Richard wheat flakes: Phenolic and vitamin profiles and antioxidant activity
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63517059" target="_blank" >RIV/70883521:28110/18:63517059 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28150/18:63517059
Result on the web
<a href="http://dx.doi.org/10.1016/j.lwt.2017.12.004" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2017.12.004</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2017.12.004" target="_blank" >10.1016/j.lwt.2017.12.004</a>
Alternative languages
Result language
angličtina
Original language name
Preparation of non-traditional Dickkopf and Richard wheat flakes: Phenolic and vitamin profiles and antioxidant activity
Original language description
Produced non-traditional, conventional and commercial wheat flakes were analysed for vitamin B-complex, α-tocopherol, total phenolics and HPLC profile and antioxidant activity in soluble free, soluble conjugated and insoluble bound phenolic fractions. Moreover, dietary intakes of RDI (Recommended Daily Intake) or AI (Adequate Intake) of vitamins were evaluated. Non-traditional wheat flakes were significantly higher contributors of vitamin B to RDI or AI, also, the highest polyphenol contents (283–362 mg GAE/100 g) were determined in Dickkopf and Richard wheat flakes. Additionally, predominant phenolics were identified. To understand the contribution of individual phenolics to an antioxidant activity their mutual correlations were evaluated. Regarding free phenolics, the main contributors to an antioxidant activity (r > 0.6961) were catechin, syringic and caffeic acids; in conjugated fraction epigallocatechin, gallic and ferulic acids (r > 0.8088); while chlorogenic, ferulic, protocatechuic and p-hydroxybenzoic acids were the main contributors in insoluble bound fractions (r > 0.6417).
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
LWT- Food Science and Technology
ISSN
0023-6438
e-ISSN
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Volume of the periodical
90
Issue of the periodical within the volume
Neuveden
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
7
Pages from-to
31-37
UT code for WoS article
000426535600005
EID of the result in the Scopus database
2-s2.0-85037352606