STUDY ON POLYPHENOLS CONTENT AND ANTIOXIDATIVE PROPERTIES OF WHOLE GRAIN FLOURS FROM SOME CEREAL AND LEGUMINOUS CROPS

摘要

The flours from the whole grains of wheat (Triticum aestivum), barley (Hordeum vulgare), maize (Zea mays), soya (Glycine max.), vetch (Vicia sativa) and broad bean (Vicia faba) have been studied for their total phenols (TP) and phenol fractions content. TP in the flours is ranging from 9.91 to 16.20 mM GAE, NTP - from 7.48 to 11.80 mM GAE and FP - from 2.40 to 6.35 mM GAE. The content of total flavanols varies from 1.44 to 2.35 mM CE. The antioxidant capacity was assayed by three methods: using the stable free radical DPPH, the stable radical cation ABTS' and FRAP reagent. The best correlation (R-2) was found between FRAP activity and the content of TP and other phenol fractions, followed by that between the DPPH and F-3-ols (R-2 = 0.9202) and between ABTS(center dot+) and NTP (R-2 = 0.7752) and TP (R-2 = 0.7177). The results are discussed comparing the antioxidant properties of whole grain flours with other nutritive foods.