Details
| Original language | English |
|---|---|
| Pages (from-to) | 223-229 |
| Number of pages | 7 |
| Journal | Food chemistry |
| Volume | 72 |
| Issue number | 2 |
| Publication status | Published - 20 Dec 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.
ASJC Scopus subject areas
- Chemistry(all)
- Analytical Chemistry
- Agricultural and Biological Sciences(all)
- Food Science
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In: Food chemistry, Vol. 72, No. 2, 20.12.2000, p. 223-229.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Antioxidant activity of some roasted foods
AU - Krings, U.
AU - Berger, R. G.
N1 - Funding information: The authors are grateful to the Fonds der Chemischen Industrie, Frankfurt, and to H. Deeken for financial and technical support.
PY - 2000/12/20
Y1 - 2000/12/20
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=0035179046&partnerID=8YFLogxK
U2 - 10.1016/S0308-8146(00)00226-0
DO - 10.1016/S0308-8146(00)00226-0
M3 - Article
AN - SCOPUS:0035179046
VL - 72
SP - 223
EP - 229
JO - Food chemistry
JF - Food chemistry
SN - 0308-8146
IS - 2
ER -