Cereal Research Communications

, Volume 42, Issue 4, pp 578–588 | Cite as

Antioxidant Activity and Polyphenol Content in Milling Fractions of Purple Wheat

  • E. IvanišováEmail author
  • M. Ondrejovič
  • D. Chmelová
  • T. Maliar
  • M. Havrlentová
  • L’. Rückschloss


The aim of this study was to evaluate the antioxidant activity of four milling fractions of purple wheat breeding lines grown in 2010. Radical scavenging activity by the DPPH assay and reducing power of the samples were determined, as well as the content of polyphenols, flavonoids and anthocyanins. The obtained results showed that flour fractions (break and reduction flour) had lower total antioxidant potential than bran fractions (fine and coarse bran). A significant correlation was obtained between the DPPH and reducing power assay (R2 = 0.87). The correlation between antioxidant assays and polyphenol, flavonoid and anthocyanin content suggested that polyphenols in cereals are responsible for the antioxidant activities.


Triticum aestivum phytochemical flavonoid anthocyanin correlation analysis 


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© Akadémiai Kiadó, Budapest 2014

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (, which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • E. Ivanišová
    • 1
    Email author
  • M. Ondrejovič
    • 2
  • D. Chmelová
    • 3
  • T. Maliar
    • 2
  • M. Havrlentová
    • 4
  • L’. Rückschloss
    • 4
  1. 1.Department of Storing and Processing Plant ProductsSlovak University of AgricultureNitraSlovak Republic
  2. 2.Department of BiotechnologyUniversity of Ss. Cyril and MethodiusTrnavaSlovak Republic
  3. 3.Department of Biochemistry and BiotechnologySlovak University of AgricultureNitraSlovak Republic
  4. 4.Plant Production Research CenterPiestanySlovak Republic

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