Antioxidant Properties of Cereal Products

Abstract

Four commercial cereal products were examined and compared for their free radical scavenging properties, chelating capacity, and total phenolic contents. The Quaker Oat Bran™ ready-to-eat cold cereal showed the greatest activity to quench DPPH radicals, while the Quaker oatmeal had the highest capacity against ABTS · + . Significant Fe 2 + chelating activity was also detected in these cereal products with EDTA equivalents of 0.08 to 0.48 mg/g cereals. The total phenolic contents were 203 to 524 mg per gram of cereal products. These results indicate that readily available cereal products contain significant levels of antioxidants and may be an important source of dietary antioxidants.

Variability of total soluble phenolic compounds and antioxidant activity in a collection of tetraploid wheat

“…In particular, Revanappa and Salimath (2011) assessed SC values up to about 80% in whole meal of 4 bread wheat cultivars, Yu and Zhou (2004) observed levels close to 75% in bran and Yu et al (2002) determined SC values up to 64% in wholegrain wheat-based breakfast cereals.…”

“…As far as AA is concerned, although a number of protocols has been reported for DPPH antioxidant assay (Sharma and Bhat 2009), some authors (Yu et al 2002, Yu andZhou 2004, Revanappa andSalimath 20011) adopted sample:DPPH· ratios similar to those we used. In spite of the fact they did not analyze tetraploid wheat, the results were comparable.…”

Antioxidant Activity, Total Phenolic and Flavonoid Contents of Three Onobrychis Species from Iran

“…3 Antioxidants may act as scavenger, reducing, quencher agents and/or activators of cellular antioxidant enzymes to prevent from the free radical damages in biological systems. 4,5 Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) as synthetic antioxidants are used as additives in foods, but using of BHA and BHT are restricted because their toxic and carcinogenic effects. 6 Hence, there is a growing request and interest for found and product of new antioxidants without harmful side effects in food and pharmaceutical applications.…”

Comprehensive evaluation of antioxidant activity for various substances with 5-axe cobweb chart

“…Effect of the antioxidant additives, for example, on the quality of beef meatballs or nitrite-cured sausage has been evaluated (Vasavada & Cornforth, 2005). Other researches have also examined antioxidants as food additives to improve the quality of cooked foods (Nam, Prusa, & Ahn, 2002;Yu, Perret, Davy, Wilson, & Melby, 2002).…”