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     Advance Journal of Food Science and Technology

    Abstract
2015(Vol.8, Issue:3)
Article Information:

The Relationship between Antioxidant Activity and Total Phenolic Content in Cereals and Legumes

Yu-Wei Luo, Qian Wang, Jing Li, Xiao-Xiao Jin and Zhen-Ping Hao
Corresponding Author:  Yu-Wei Luo 
Submitted: December ‎4, ‎2014
Accepted: January ‎8, ‎2015
Published: May 15, 2015
Abstract:
The antioxidant activities and total phenolic content of 4 cereals (buckwheat, barley, wheat and oat) and 4 legume seeds (faba bean, azuki bean, soybean and mung bean) were determined. The total phenolic content (TPC), determined according to the Folin-Ciocalteu method, for cereal samples varied from 15.4 to 52.5 mg Gallic acid equivalent/g of dried extract, while for legume samples varied from 19.1 to 23.8 mg Gallic acid equivalent/g of dried extract. Antioxidant activities were comparatively assessed by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity, ferric ion-reducing antioxidant power (FRAP) and the thiobarbituric acid (TBA) method. The tested plant extracts showed promising antioxidant and free radical scavenging activity, thus justifying their traditional use. Among examined cereals all the applied methods, except TBA method, have shown that buckwheat have the highest antioxidant activity, while among examined legumes results varied depending on the method used.

Key words:  Antioxidant activity, cereals, legumes, total phenolic content, , ,
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Cite this Reference:
Yu-Wei Luo, Qian Wang, Jing Li, Xiao-Xiao Jin and Zhen-Ping Hao, . The Relationship between Antioxidant Activity and Total Phenolic Content in Cereals and Legumes . Advance Journal of Food Science and Technology, (3): 173-179.
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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