Antioxidant activity of some roasted foods

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Autoren

  • U. Krings
  • R. G. Berger

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OriginalspracheEnglisch
Seiten (von - bis)223-229
Seitenumfang7
FachzeitschriftFood chemistry
Jahrgang72
Ausgabenummer2
PublikationsstatusVeröffentlicht - 20 Dez. 2000

Abstract

The antioxidative potential of ethanolic extracts from roasted wheat germ was compared with extracts from other roasted food. Among the cereal products, roasted wheat germ and roasted press cake from wheat germ processing yielded the most efficient extracts when added to stripped maize oil under accelerated-oxidation conditions. Ground and roasted hazelnut and sweet almond, respectively, showed comparable protective effects in stripped maize oil. In the same model system, an ethanolic extract of commercial coffee suppressed lipid oxidation almost completely. Radical scavenging effects of some extracts were analysed using the bleaching of the stable 1,1-diphenyl-2-picrylhydrazyl radical (DPPH). The results were not in full agreement with those obtained in the accelerated oxidation experiments using stripped maize oil.

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Antioxidant activity of some roasted foods. / Krings, U.; Berger, R. G.
in: Food chemistry, Jahrgang 72, Nr. 2, 20.12.2000, S. 223-229.

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Krings U, Berger RG. Antioxidant activity of some roasted foods. Food chemistry. 2000 Dez 20;72(2):223-229. doi: 10.1016/S0308-8146(00)00226-0
Krings, U. ; Berger, R. G. / Antioxidant activity of some roasted foods. in: Food chemistry. 2000 ; Jahrgang 72, Nr. 2. S. 223-229.
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