Detail publikace

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

TOBOLKOVÁ, B. POLOVKA, M. SUHAJ, M.

Originální název

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

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).

Klíčová slova

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

Autoři

TOBOLKOVÁ, B.; POLOVKA, M.; SUHAJ, M.

Vydáno

14. 9. 2011

ISSN

0009-2770

Periodikum

Chemické listy

Ročník

105(S)

Číslo

Stát

Česká republika

Strany od

1024

Strany do

1024

Strany počet

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"
}