Зміна антиоксидантної активності зерна пшениці різного забарвлення у процесі зберіганні

  • В. Б. Катрій Інститут фізіології і генетики рослин НАН України, Україна, 03022, м. Київ, вул. Васильківська, 31/17
  • К. В. Листван Інститут клітинної біології та генетичної інженерії НАН України, Україна, 03143, м. Київ, вул. Академіка Заболотного, 148
  • Б. В. Моргун Інститут фізіології і генетики рослин НАН України, Україна, 03022, м. Київ, вул. Васильківська, 31/17
  • Н. В. Сандецька Інститут фізіології і генетики рослин НАН України, Україна, 03022, м. Київ, вул. Васильківська, 31/17
  • Л. Г. Великожон Інститут фізіології і генетики рослин НАН України, Україна, 03022, м. Київ, вул. Васильківська, 31/17; Інститут клітинної біології та генетичної інженерії НАН України, Україна, 03143, м. Київ, вул. Академіка Заболотного, 148
DOI: https://doi.org/10.7124/visnyk.utgis.18.1-2.1352

Анотація

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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