TBU Publications
Repository of TBU Publications

Polyphenols and antioxidant activity in pseudocereals and their products

DSpace Repository

Show simple item record


dc.title Polyphenols and antioxidant activity in pseudocereals and their products en
dc.contributor.author Škrovánková, Soňa
dc.contributor.author Válková, Dagmar
dc.contributor.author Mlček, Jiří
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2020
utb.relation.volume 14
dc.citation.spage 365
dc.citation.epage 370
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/1341
dc.relation.uri https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1341/1352
dc.subject ABTS en
dc.subject antioxidant activity en
dc.subject DPPH en
dc.subject free phenol en
dc.subject pseudocereal en
dc.description.abstract Pseudocereals are important as gluten-free crops that could be utilized as functional foods. They contain proteins with high biological value and also bioactive compounds such as phenolic compounds, flavonoids, vitamins, and minerals that can possess positive health effects on the body. Three types of pseudocereals (amaranth, buckwheat, and quinoa) were evaluated for polyphenols and antioxidant activity. Spectrophotometric methods were used for the determination of free phenols amount with Folin-Ciocalteu reagent, and total antioxidant capacity (TAC) with DPPH and ABTS reagents. Free phenols, the predominant part of polyphenols, were in pseudocereals in the range from 12.4 to 678.1 mg GAE.100g-1. The highest content of FP was found in buckwheat products (146.8 - 678.1 mg GAE.100g-1); quinoa and amaranth products reached much lower values (up to 226.1 mg GAE.100g-1). Antioxidant activity was in an agreement with the FP amounts order, the highest TAC values were again for buckwheat products (167.3 - 473.9 and 876.9 - 3524.8 mg TE.100g-1), followed by quinoa (78.2 - 100.6 and 738.9 - 984.5 mg TE.100g-1) and amaranth ones (25.0 - 69.7 and 118.2 - 431.4 mg TE.100g-1). A high positive correlation between FP amount and TAC values was evaluated for analyzed pseudocereals. The highest content of free phenols and the best antioxidant potential showed buckwheat wholemeal flour, so buckwheat could be characterized as a great source of free phenols with high antioxidant activity. © 2020 Potravinarstvo Slovak Journal of Food Sciences, Licence. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1009879
utb.identifier.obdid 43881660
utb.identifier.scopus 2-s2.0-85090281706
utb.source j-scopus
dc.date.accessioned 2020-09-15T13:41:16Z
dc.date.available 2020-09-15T13:41:16Z
dc.rights Attribution 3.0 Unported
dc.rights.uri http://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Škrovánková, Soňa
utb.contributor.internalauthor Válková, Dagmar
utb.contributor.internalauthor Mlček, Jiří
utb.fulltext.affiliation Soňa Škrovánková, Dagmar Válková, Jiří Mlček * Ing. Soňa Škrovánková, Ph.D., Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: +420576031524, E-mail: skrovankova@utb.cz ORCID: https://orcid.org/0000-0003-2266-1646 Ing. Dagmar Válková, Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic, E-mail: daggy88@seznam.cz ORCID: https://orcid.org/0000-0001-7028-1766 doc. Ing. Jiří Mlček, Ph.D., Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: +420576033030, E-mail: mlcek@utb.cz ORCID: https://orcid.org/0000-0002-5753-8560 Corresponding author: *
utb.fulltext.dates Received: 10 February 2020 Accepted: 25 May 2020 Available online: 28 June 2020
utb.scopus.affiliation Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T.G. Masaryka 5555, Zlín, 760 01, Czech Republic
Find Full text

Files in this item

Show simple item record

Attribution 3.0 Unported Except where otherwise noted, this item's license is described as Attribution 3.0 Unported