A comparative assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their malts

Attila Levente Fogarasi, Szilárd Kun, Gabriella Tankó, Éva Stefanovits-Bányai, Beáta Hegyesné-Vecseri

Research output: Contribution to journalArticle

43 Citations (Scopus)

Abstract

Two einkorn wheat, one barley, three optional winter cultivation wheat and five winter cultivation wheat samples harvested in Hungary in 2011, and their malts were evaluated for their DPPH radical and ABTS radical cation scavenging activity, ferric reduction capacity (FRAP) and total phenolic content (TPC). All einkorn and barley samples exhibited significant antioxidant activities determined by DPPH and ABTS radical scavenging activities. The einkorn samples show higher polyphenol content than the other wheat samples. In all cases the barley sample had the highest antioxidant potential and polyphenol content. The einkorn malts had high DPPH and ABTS radical cation scavenging activities, but the phenolic content was lower against wheat samples. There was significant difference between the antioxidant potential of optional and winter cultivation wheat samples except on ABTS scavenging activities. Einkorn wheat is potentially a new raw material to produce organic beer that might have beneficial effects with its increased antioxidant potential.

Original languageEnglish
Pages (from-to)1-6
Number of pages6
JournalFood Chemistry
Volume167
DOIs
Publication statusPublished - Jan 15 2015

Keywords

  • ABTS
  • Antioxidant activity
  • DPPH
  • Einkorn wheat (Triticum monococcum L.)
  • FRAP
  • Malt
  • TEAC
  • TPC

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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