J 2017

ABTS and DPPH methods as a tool for studying antioxidant capacity of spring barley and malt

MAREČEK, Vít, Alexandr MIKYŠKA, David HAMPEL, Pavel ČEJKA, Jana NEUWIRTHOVÁ et. al.

Basic information

Original name

ABTS and DPPH methods as a tool for studying antioxidant capacity of spring barley and malt

Name (in English)

ABTS and DPPH methods as a tool for studying antioxidant capacity of spring barley and malt

Authors

MAREČEK, Vít (203 Czech Republic), Alexandr MIKYŠKA (203 Czech Republic), David HAMPEL (203 Czech Republic), Pavel ČEJKA (203 Czech Republic), Jana NEUWIRTHOVÁ (203 Czech Republic, guarantor, belonging to the institution), Alexandra MALACHOVÁ (203 Czech Republic) and Radim CERKAL (203 Czech Republic)

Edition

Journal of Cereal Science, London, Academic Press Inc. 2017, 0733-5210

Other information

Language

Czech

Type of outcome

Článek v odborném periodiku

Field of Study

40101 Agriculture

Country of publisher

Czech Republic

Confidentiality degree

není předmětem státního či obchodního tajemství

Impact factor

Impact factor: 2.302

RIV identification code

RIV/00216224:14110/17:00096220

Organization unit

Faculty of Medicine

DOI

UT WoS

000395224800007

Keywords in English

Barley; Malting; Trolox; Antioxidant capacity determination

Tags

Tags

International impact, Reviewed
Změněno: 21/3/2018 13:27, Soňa Böhmová

Abstract

ORIG EN

V originále

Many analytical methods for antioxidant determination in foodstuffs and raw materials based on various principles have been published so far. However, not all of them are applicable to barley and malt. The results of total antioxidant capacity (TEAC) of barley and malt obtained with methods based on ability to eliminate radicals of 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH) were compared and statistically evaluated. The average TEAC of barley determined using ABTS and DPPH ranged from 2.1 to 2.5 micromol g-1 and from 1.2 to 1.7 micromol g-1, respectively. The TEAC ranges in malt were 2.7-3.0 micromol g-1 (ABTS) and 1.8-2.6 micromol g-1 (DPPH). TEAC of barley and malt were affected by the weather conditions (year), variety and application of Zn2+ fertilizer. The ABTS and the DPPH methods represent an effective tool for the assessment of antioxidant capacity of spring barley and malt and the factors having an impact on it.

In English

Many analytical methods for antioxidant determination in foodstuffs and raw materials based on various principles have been published so far. However, not all of them are applicable to barley and malt. The results of total antioxidant capacity (TEAC) of barley and malt obtained with methods based on ability to eliminate radicals of 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH) were compared and statistically evaluated. The average TEAC of barley determined using ABTS and DPPH ranged from 2.1 to 2.5 micromol g-1 and from 1.2 to 1.7 micromol g-1, respectively. The TEAC ranges in malt were 2.7-3.0 micromol g-1 (ABTS) and 1.8-2.6 micromol g-1 (DPPH). TEAC of barley and malt were affected by the weather conditions (year), variety and application of Zn2+ fertilizer. The ABTS and the DPPH methods represent an effective tool for the assessment of antioxidant capacity of spring barley and malt and the factors having an impact on it.