Publication detail
Comparison of amino acid profiles and spectroscopic characteristics of some spelt flours
TOBOLKOVÁ, B. BEDNÁRIKOVÁ, A. POLOVKA, M. SUHAJ, M.
Original Title
Comparison of amino acid profiles and spectroscopic characteristics of some spelt flours
Type
abstract
Language
English
Original Abstract
The profile of amino acids comprising twenty free amino acids was determined by HPLC/ESI-MS method in spelt flour aqueous extracts. Besides that, antioxidant and radical-scavenging properties of spelt extracts in 50% ethanol/water solution (v/v) were evaluated using DPPH and ABTS assays by EPR and UV-VIS spectroscopy.
Keywords
spelt flour, antioxidant capacity, polyphenols, aminoacid profile
Authors
TOBOLKOVÁ, B.; BEDNÁRIKOVÁ, A.; POLOVKA, M.; SUHAJ, M.
Released
14. 11. 2013
Publisher
Institute of Chemical Technology
Location
Praha
ISBN
978-80-7080-836-8
Book
Chemical Reactions in Foods VII - Book of abstracts
Edition
1
Edition number
1
Pages from
295
Pages to
295
Pages count
1
BibTex
@misc{BUT101120,
author="TOBOLKOVÁ, B. and BEDNÁRIKOVÁ, A. and POLOVKA, M. and SUHAJ, M.",
title="Comparison of amino acid profiles and spectroscopic characteristics of some spelt flours",
booktitle="Chemical Reactions in Foods VII - Book of abstracts",
year="2013",
series="1",
edition="1",
pages="295--295",
publisher="Institute of Chemical Technology",
address="Praha",
isbn="978-80-7080-836-8",
note="abstract"
}