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Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities
Author(s) -
Žilić Sla?ana,
Dodig Dejan,
Šukalović Vesna HadžiTašković,
Maksimović Milan,
Saratlić Goran,
Škrbić Biljana
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02251.x
Subject(s) - lipoxygenase , food science , antioxidant , peroxidase , point of delivery , dpph , chemistry , carotenoid , wheat bread , gluten , enzyme , biology , botany , biochemistry , wheat flour
Summary Potential beneficial components, including proteins, total phenolics, total flavonoids, carotenoids, tocopherols, and DPPH radical scavenging activity, were investigated in wholemeal of ten bread ( T. aestivum L.) and ten durum ( T. durum Desf.) novel wheat genotypes. In addition, the activity rate of lipoxygenase (LOX) and peroxidase (POD) enzymes implicated in the antioxidant metabolism was determined. The protein contnet and the antioxidant properties varied according to the two different wheat species, as well as, between the different bread and durum wheat genotypes themselves. The results indicated significant differences in proteins and antioxidant compounds between bread and durum wheat. Higher total proteins, wet gluten and antioxidants contents, combined with lower LOX and POD activities, point to a higher nutritive value of durum wheat than bread wheat.