Winter rye (Secale cereale L.) antioxidant capacity, total phenolic content and quality indices

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F20%3A43902024" target="_blank" >RIV/60076658:12220/20:43902024 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.doi.org/10.15159/ar.20.113" target="_blank" >https://www.doi.org/10.15159/ar.20.113</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.15159/ar.20.113" target="_blank" >10.15159/ar.20.113</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Winter rye (Secale cereale L.) antioxidant capacity, total phenolic content and quality indices

Popis výsledku v původním jazyce

Rye (Secale cereale L.) grain is an excellent raw material for healthy and tasty foods. Rye products are characterized by its unique composition and properties such as antioxidant activity and total phenol content. The aim of the study was to assess radical scavenging activity, total phenolic content, protein, starch content and falling number in rye varieties wholemeal. The trial included population winter rye varieties ‘Kaupo’, ‘Amilo’, ‘Dankowskie Amber’, ‘Dankowskie Rubin’, ‘Inspector’ and hybrid rye varieties ‘SU Drive’, ‘SU Mephisto’, ‘SU Bendix’, ‘Brasetto’ ‘Palazzo’ grown in Latvia. The antioxidant activity was determined using the DPPH (2.2-diphenyl-1-1-picrylhydrazyl radical) reaction and total phenol content was determined spectrophotometrically according to the Folin-Ciocalteou method. The rye antioxidant activity was estimated by the amount of DPPH·of reagent using reaction with a sample of rye by Trolox equivalent. The total phenolic content was expressed in mg of the gallic equivalents (GAE). ‘Su Drive’ rye variety wholemeal contained the largest amount of total phenols (average 208.34 mg GAE 100 g-1 DW), the lowest – ‘Inspector’ rye variety 175.94 mg GAE 100 g-1 DW. In general, all rye samples tested in this study, demonstrated average high level of antioxidant activity (from 36.17 to 38.96 mg Trolox ekv. 100 g-1). Statistically higher (P&lt;0.05) total phenols content and falling number had in hybrid rye grain, compared to the population rye grain. Differences between hybrids varieties grains protein and starch content comparing with population varieties was not observed. Winter rye properties demonstrate that the quality of the studied varieties correspond to the requirements for high – grade rye for food comsuption.

Název v anglickém jazyce

Winter rye (Secale cereale L.) antioxidant capacity, total phenolic content and quality indices

Popis výsledku anglicky

Rye (Secale cereale L.) grain is an excellent raw material for healthy and tasty foods. Rye products are characterized by its unique composition and properties such as antioxidant activity and total phenol content. The aim of the study was to assess radical scavenging activity, total phenolic content, protein, starch content and falling number in rye varieties wholemeal. The trial included population winter rye varieties ‘Kaupo’, ‘Amilo’, ‘Dankowskie Amber’, ‘Dankowskie Rubin’, ‘Inspector’ and hybrid rye varieties ‘SU Drive’, ‘SU Mephisto’, ‘SU Bendix’, ‘Brasetto’ ‘Palazzo’ grown in Latvia. The antioxidant activity was determined using the DPPH (2.2-diphenyl-1-1-picrylhydrazyl radical) reaction and total phenol content was determined spectrophotometrically according to the Folin-Ciocalteou method. The rye antioxidant activity was estimated by the amount of DPPH·of reagent using reaction with a sample of rye by Trolox equivalent. The total phenolic content was expressed in mg of the gallic equivalents (GAE). ‘Su Drive’ rye variety wholemeal contained the largest amount of total phenols (average 208.34 mg GAE 100 g-1 DW), the lowest – ‘Inspector’ rye variety 175.94 mg GAE 100 g-1 DW. In general, all rye samples tested in this study, demonstrated average high level of antioxidant activity (from 36.17 to 38.96 mg Trolox ekv. 100 g-1). Statistically higher (P&lt;0.05) total phenols content and falling number had in hybrid rye grain, compared to the population rye grain. Differences between hybrids varieties grains protein and starch content comparing with population varieties was not observed. Winter rye properties demonstrate that the quality of the studied varieties correspond to the requirements for high – grade rye for food comsuption.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

40101 - Agriculture

Projekt

—

Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Agronomy Research

ISSN

1406-894X

e-ISSN

—

Svazek periodika

18

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

EE - Estonská republika

Počet stran výsledku

9

Strana od-do

1751-1759

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85086262186