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Antioxidant properties of wheat mill streams

Domenii publicaţii > Stiinte ingineresti + Tipuri publicaţii > Articol în revistã ştiinţificã

Autori: Aprodu I, Banu I

Editorial: Journal of Cereal Science, 56(2), p.189-195, 2012.


Knowing the quality of mill streams is very important for getting flours with improved quality. In the
present work, 49 mill streams, obtained by milling common wheat with an industrial roller mill, were
characterized in terms of phenolic content, antioxidant activity and iron content. The antioxidant
activity was estimated using different methods: DPPH-radical scavenging, Trolox equivalent antioxidant
capacity, and iron reducing antioxidant power. The break tailings and first tailings of the reduction
passages had the largest contents of iron. The total phenolic contents (TPC) from flour streams ranged
between 76.3 and 369 mg ferulic acid equivalent/100 g d.w. The highest TPC were obtained for the
second fractions resulting from 1st and 2nd break rolls. The highest antioxidant activity was registered
for flour streams collected from: the last two break rolls, the reduction rolls that process the tailings of
the first three reduction passages and bran finisher. Trolox equivalent antioxidant capacity had the same
trend as DPPH-radical scavenging activity. The highest iron reducing antioxidant power was found in the
tailings of the reduction rolls. The knowledge provided by this study could be successfully applied for
getting flour with improved antioxidant activity and iron content by mixing different types of mill

Cuvinte cheie: Mill streams, Iron, Total phenolic contents, Antioxidant activity