scholarly journals Effect of drying procedures on nutritional composition, bioactive compounds and antioxidant activity of wheatgrass (Triticum aestivum L)

2018 ◽  
Vol 56 (1) ◽  
pp. 491-496 ◽  
Author(s):  
Chingakham Basanti Devi ◽  
Kiran Bains ◽  
Harpreet Kaur
Keyword(s):  
Antioxidant Activity ◽  
Triticum Aestivum ◽  
Bioactive Compounds ◽  
Triticum Aestivum L ◽  
Nutritional Composition ◽  
Drying Procedures

scholarly journals Nutrients and bioactive compounds of pulp, peel and seed from umbu fruit

2019 ◽  
Vol 49 (4) ◽  
Author(s):  
Leilson de Oliveira Ribeiro ◽  
Eliseth de Souza Viana ◽  
Ronoel Luiz de Oliveira Godoy ◽  
Sidinea Cordeiro de Freitas ◽  
Suely Pereira Freitas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Total Carotenoids ◽  
Fresh Pulp ◽  
Main Barrier ◽  
By Products

ABSTRACT: The objective of this research was to evaluate the nutritional composition and bioactive compounds of whole umbu fruit, including pulp, seed and peel, and also of a commercial umbu pulp. Samples of the fractions and of commercial pulp were analyzed for determination of minerals and proximate composition, total phenolic and antioxidant activity. Pulps and peel were also analyzed for vitamin C and carotenoids contents. Commercial pulp presented better nutritional composition than fresh pulp (P<0.05) and the peel presented higher phenolic content and antioxidant activity than seed. Peel also stood out by its vitamin C (79 mg.100 g-1) and total carotenoids (2,751 µg.100 g-1) contents, showing that, as the main barrier of the fruit for its protection, it is a fraction rich in bioactive compounds. The highest dietary fiber and iron contents were observed in umbu seed (P<0.05). Therefore, umbu by-products may be ingredients proper for development of food richer in nutrients and bioactive compounds.

Effects of UV-B radiation on phenolic accumulation, antioxidant activity and physiological changes in wheat (Triticum aestivum L.) seedlings

2019 ◽  
Vol 30 ◽  
pp. 100409 ◽  
Author(s):  
Zhijie Chen ◽  
Yan Ma ◽  
Yan Weng ◽  
Runqiang Yang ◽  
Zhenxin Gu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Triticum Aestivum ◽  
Triticum Aestivum L ◽  
Physiological Changes

scholarly journals Phenolic content and antioxidant activity of wholegrain breads from modern and old wheat (Triticum aestivum L.) cultivars and ancestors enriched with wheat sprout powder

2018 ◽  
pp. 297-302 ◽  
Author(s):  
Beatrice Falcinelli ◽  
Isabella Calzuola ◽  
Lilia Gigliarelli ◽  
Renzo Torricelli ◽  
Livia Polegri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Triticum Aestivum ◽  
Phenolic Content ◽  
Triticum Turgidum ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Thiobarbituric Acid ◽  
Triticum Aestivum L ◽  
Wheat Sprout ◽  
Landrace Population

In this study, we compared nutritional characteristics of breads from wholegrain flours of three modern cultivars, four old cultivars and one landrace population of common wheat (Triticum aestivum), one Khorasan (Triticum turgidum var turanicum) accession and one einkorn (Triticum monococcum) cultivar. One bread from refined flour was also included. All flours were enriched or not with 5% (w:w) of wheat sprout powder (WSP) to obtain enriched breads (EB) or control breads (CB), respectively. Total phenolics and flavonoids, reducing power, radical scavenging and thiobarbituric acid reactive substances production inhibition were measured on bread aqueous extracts. CB from old cultivars were generally higher in phenolic content and antioxidant activity than CB from modern cultivars. All EB showed increased phenolic content and antioxidant activity compared to CB, but the increase varied with the source flour, despite WSP supplementation was the same for all breads. In particular, the increase in phenolic content was much relevant for EB of modern cultivars.

scholarly journals Copoazú (Theobroma grandiflorum.): Botanical characterization, nutritional composition, antioxidant activity and bioactive compounds

2021 ◽  
Vol 11 (3) ◽  
pp. 339-343
Author(s):  
Jordy Campos-Rodriguez ◽  
Maylee Aguayo-Flores ◽  
Alisson Mendoza-Narvaez ◽  
Alanis Acosta-Baca ◽  
Luz María Paucar-Menacho
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Nutritional Composition ◽  
Theobroma Grandiflorum

scholarly journals   Antioxidant activity of grain of einkorn (Triticum mono-coccum L.), emmer (Triticum dicoccum Schuebl [Schrank]) and spring wheat (Triticum aestivum L.) varieties

2012 ◽  
Vol 58 (No. 1) ◽  
pp. 15-21 ◽  
Author(s):  
J. Lachman ◽  
M. Orsák ◽  
V. Pivec ◽  
K. Jírů
Keyword(s):  
Antioxidant Activity ◽  
Triticum Aestivum ◽  
Spring Wheat ◽  
Field Experiments ◽  
Triticum Aestivum L ◽  
Emmer Wheat ◽  
Total Polyphenols ◽  
Einkorn Wheat ◽  
Wheat Varieties ◽  
Antioxidant Intake

Wheat and cereals generally are largely consumed worldwide and contribute significantly to antioxidant intake with beneficial health effects. In the precise two-year field experiments, two varieties of wheat einkorn, two varieties of emmer wheat and three varieties of spring wheat in 2008 and moreover further two spring wheat varieties, three einkorn varieties and three emmer wheat varieties in 2009, were evaluated for antioxidant activity (AOA) using 2,2-diphenyl-1-picrylhydrazyl assay (DPPH). The higher grain AOA was observed in emmer (215.4&ndash;257.6 mg Trolox/kg DM) and einkorn (149.8&ndash;255.8 mg Trolox/kg DM) varieties, while in spring varieties the AOA ranged between 195.8 and 210.0 mg Trolox/kg DM. A linear correlation between total polyphenols and AOA was determined (r = 0.739, P &le; 0.05). Emmer and einkorn wheat varieties showed high AOA and can be promising sources of these nutritionally appreciated grain constituents. &nbsp;

Responses of seedling growth and antioxidant activity to excess iron and copper in Triticum aestivum L.

2012 ◽  
Vol 86 ◽  
pp. 47-53 ◽  
Author(s):  
Xiaoning Li ◽  
Haizhen Ma ◽  
Pengxiang Jia ◽  
Juan Wang ◽  
Lingyun Jia ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Triticum Aestivum ◽  
Seedling Growth ◽  
Triticum Aestivum L ◽  
Excess Iron

scholarly journals Phytochemical Content and Antioxidant Activity of Ancient Majorca and Carosella (Triticum aestivum L.) Wheat Flours

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1217
Author(s):  
Mariangela Marrelli ◽  
Pasqualina Sprovieri ◽  
Filomena Conforti ◽  
Giancarlo Statti
Keyword(s):  
Antioxidant Activity ◽  
Triticum Aestivum ◽  
Biological Activities ◽  
Triticum Aestivum L ◽  
High Concentration ◽  
Polyphenol Content ◽  
Wheat Varieties ◽  
Phytochemical Content ◽  
Whole Wheat ◽  
Different Types

Two locally grown ancient wheat varieties named Carosella and Majorca (Triticum aestivum L.) were studied for their phytochemical contents and biological activities. Four different types of flour obtained from each variety were investigated. Carosella and Majorca samples showed high concentration of polyphenol content and high antioxidant activity. Among the different types of flour obtained by different grindings (whole wheat, 2, 1, and 0), whole wheat showed the highest antioxidant activity expressed as inhibition of DPPH radical, with an IC50 value of 0.008 mg/mL for Carosella and 0.011 mg/mL for Majorca. The total polyphenol content ranged from 11.72 to 14.34 g/kg in Carosella samples and from 11.96 to 13.67 g/kg in Majorca samples. The results of this study reveal that the two wheat varieties, Carosella and Majorca, could be considered potential sources of antioxidant agent and could play a major role in human health.

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