The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Free Radical Scavenging Properties of Wheat Extracts
Abstract
Three hard winter wheat varieties (Akron, Trego, and Platte) were examined and compared for their free radical scavenging properties and total phenolic contents (TPC). Free radical scavenging properties of wheat grain extracts were evaluated by spectrophotometric and electron spin resonance (ESR) spectrometry methods against stable 2,2-diphenyl-1-picryhydrazyl radical (DPPH*) and radical cation ABTS*+ (2,2'-azino-di[3-ethylbenzthiazoline sulfonate]). The results showed that the three wheat extracts differed in their capacities to quench or inhibit DPPH* and ABTS*+. Akron showed the greatest activity to quench DPPH radicals, while Platte had the highest capacity against ABTS*+. The ED50 values of wheat extracts against DPPH radicals were 0.60 mg/mL for Akron, 7.1 mg/mL for Trego, and 0.95 mg/mL for Platte under the experimental conditions. The trolox equivalents against ABTS*+ were 1.31 +/- 0.44, 1.08 +/- 0.05, and 1.91 +/- 0.06 micromol/g of grain for Akron, Trego, and Platte wheat, respectively. ESR results confirmed that wheat extracts directly reacted with and quenched free radicals. The TPC were 487.9 +/- 927.8 microg gallic acid equivalents/g of grain. No correlation was observed between TPC and radical scavenging capacities for DPPH* and ABTS*+ (p = 0.15 and p > 0.5, respectively).
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Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Cited by
KIM, K., TSAO, R., YANG, R., & CUI, S. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.01.032 · Cited by 913
The content and antioxidant activity of phenolic compounds in cold-pressed plant oils
SIGER, A., NOGALA‐KALUCKA, M., & LAMPART‐SZCZAPA, E. (2008) · Journal of Food Lipids · doi:10.1111/j.1745-4522.2007.00107.x · Cited by 473
Paśko, P., Bartoń, H., Zagrodzki, P., Gorinstein, S., Fołta, M., & Zachwieja, Z. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.01.037 · Cited by 432
Antioxidant properties of cold-pressed black caraway, carrot, cranberry, and hemp seed oils
Yu, L. L., Zhou, K. K., & Parry, J. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.06.044 · Cited by 295
Self-citationCoda, R., Rizzello, C. G., Pinto, D., & Gobbetti, M. (2012) · Applied and Environmental Microbiology · doi:10.1128/aem.06837-11 · Cited by 238
Metadata
- Authors
- Yu, L., Haley, S., Perret, J., Harris, M., Wilson, J., & Qian, M.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2002-02-12
- Volume
- 50
- Issue
- 6
- Pages
- 1619-1624
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2018274688
- Cited by
- 1,001
- References
- 1
- FWCI
- 7.95
- Type
- journal article
- Language
- en
- Open access
- closed
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- Yu, L., Haley, S., Perret, J., Harris, M., Wilson, J., & Qian, M. (2002). Free Radical Scavenging Properties of Wheat Extracts. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf010964p
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