Publication detail

Effects of extraction conditions on the antioxidant activity of buckwheat and spelt flours

TOBOLKOVÁ, B. POLOVKA, M. SUHAJ, M.

Original Title

Type

abstract

Language

English

Original Abstract

Cereals and pseudocereals (including spelt and buckwheat) play an important role in maintaining good health. Flours are significant source of bioactive compounds, e.g. dietary fibre, vitamins, minerals and last but not least phenolic compounds that are frequently associated with the health benefits of cereals. The present study was focused on comparison of five different extractions solvent systems used to prepare extracts from spelt and buckwheat flours, i.e., absolute ethanol, 50 % ethanol in water (v/v), distilled water, 20% acetone in water (v/v) and 50% acetone in water (v/v).

Keywords

spelt flour, buckwheat flour, antioxidant activity, EPR spectroscopy, UV-VIS-NIR spectroscopy

Authors

TOBOLKOVÁ, B.; POLOVKA, M.; SUHAJ, M.

Released

14. 9. 2011

ISBN

0009-2770

Periodical

Chemické listy

Year of study

105(S)

Number

State

Czech Republic

Pages from

1024

Pages to

1024

Pages count

BibTex

@misc{BUT73737,
  author="TOBOLKOVÁ, B. and POLOVKA, M. and SUHAJ, M.",
  title="Effects of extraction conditions on the antioxidant activity of buckwheat and spelt flours",
  year="2011",
  journal="Chemické listy",
  volume="105(S)",
  number="18",
  pages="1024--1024",
  issn="0009-2770",
  note="abstract"
}