Phenolic Acid Profiles and Antioxidant Activity of Major Cereal Crops.
HPLC
antioxidant activity
barley
cereals
corn
phenolic acids
wheat
Journal
Antioxidants (Basel, Switzerland)
ISSN: 2076-3921
Titre abrégé: Antioxidants (Basel)
Pays: Switzerland
ID NLM: 101668981
Informations de publication
Date de publication:
16 Jun 2020
16 Jun 2020
Historique:
received:
26
05
2020
revised:
10
06
2020
accepted:
14
06
2020
entrez:
21
6
2020
pubmed:
21
6
2020
medline:
21
6
2020
Statut:
epublish
Résumé
Phenolic acids (PAs) are a dominant group of phenolic compounds in cereals, existing mostly bound to compounds of cell wall. In this study, a total of 25 cereal grain samples, including wheat, winter and spring barley, corn, and popcorn, were evaluated for bound PAs and antioxidant activity in a two-year field trial. The PA contents, determined by HPLC, were significantly affected by cereal type. The mean total PA content was highest in popcorn and corn (3298 and 2213 μg/g
Identifiants
pubmed: 32560111
pii: antiox9060527
doi: 10.3390/antiox9060527
pmc: PMC7346127
pii:
doi:
Types de publication
Journal Article
Langues
eng
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