Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread

Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) were employed to determi...

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Detalles Bibliográficos
Autores principales: Yu, Lilei, Nanguet, Anne-Laure, Beta, Trust
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4665520/
https://www.ncbi.nlm.nih.gov/pubmed/26784470
http://dx.doi.org/10.3390/antiox2040370

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4665520/
https://www.ncbi.nlm.nih.gov/pubmed/26784470
http://dx.doi.org/10.3390/antiox2040370

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