ANTIOXIDANT CAPACITY OF BUCKWHEAT ENHANCED WHEAT BREADS DETERMINED BY UPDATED METHODOLOGY

作者：Szawara Nowak D; Zielinska D; Wiczkowski W; Zielinski H^*

来源：Oxidation Communications, 2015, 38(4): 1591-1603.

• antioxidant capacity
• chelating capacity
• reducing power
• cyclic voltammetry
• buckwheat enhanced wheat bread

In this study the antioxidant capacity of buckwheat enhanced wheat breads (BEWBs) determined by updated methodology was addressed. The updated methodology included determination of antioxidant capacity against the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical cation (ABTS(center dot+)) and superoxide anion radical (O-2(center dot 1)), reducing power as measured by Fe(III) reduction and directly by cyclic voltammetry (CV), and iron(II) chelating capacity. The studies showed that substitution of 10, 20,30 and 50% of white wheat flour (WWF) by buckwheat flour (BF) or flour from roasted buckwheat groats (BFR) in bread recipe resulted in almost linear increase of free radicals scavenging activity against ABTS(center dot+) and O-2(center dot-), reducing power and iron(II) chelating capacity. The applied updated methodology proved to be useful tool for determination antioxidant capacity of BEWBs and can be apply for other bakery and non-bakery products.

• 出版日期2015