Changes of antioxidant activity during storage of wheat grains with different colours

  • V. B. Katrii Institute of Plant Physiology and Genetics of the NAS of Ukraine, Ukraine, 03022, Kyiv, Vasylkivska Str., 31/17
  • K. V. Lystvan Institute of Cell Biology and Genetic Engineering of the NAS of Ukraine, Ukraine, 03143, Kyiv, Akademika Zabolotnoho Str., 148
  • B. V. Morgun Institute of Plant Physiology and Genetics of the NAS of Ukraine, Ukraine, 03022, Kyiv, Vasylkivska Str., 31/17
  • N. V. Sandetska Institute of Plant Physiology and Genetics of the NAS of Ukraine, Ukraine, 03022, Kyiv, Vasylkivska Str., 31/17
  • L. H. Velykozhon Institute of Plant Physiology and Genetics of the NAS of Ukraine, Ukraine, 03022, Kyiv, Vasylkivska Str., 31/17; Institute of Cell Biology and Genetic Engineering of the NAS of Ukraine, Ukraine, 03143, Kyiv, Akademika Zabolotnoho Str., 148

Abstract

Aim. Evaluate the change in antioxidant activity (AOA) during one-month storage period of flour and grist obtained by grinding wheat grains with different colours: white, red and purple. Wheat grain contains components with antioxidant activity. Over time AOA may be changed that is why it is important to investigate the dynamics of AOA changes in wheat samples with different grind flour and whole grain grist. Methods. The level of antioxidant activity of wheat flour spirituous extract and grist was determined based on their capacity to neutralize stable free radicals 2,2-diphenyl-1-picrylhydrazyl (DPPH). Results. Changes in level of antioxidant activity of cultivar «Bilyava» – white grain, «Kuyalnik» – red and «Chernozerna» – purple grain were investigated. Conclusions. Asymmetric distribution of components with antioxidant properties in wheat grains was observed. The purple grain cultivar demonstrated highest antioxidant activity the while white grain cultivar showed lowest antioxidant activity.
Keywords: colored grain, antioxidant activity, flour, grist.

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