Antioxidant Activity of Wheat Grains
The purpose of this study was to examine the reductive antioxidant properties of methanol extracts of wheat grains. Three wheat varieties (GK Garaboly, GK Kalász and GK Petur) grown in the experimental field of the Cereal Research Non-Profit Company in Szeged in the years 2001, 2002 and 2003 were investigated. Two reagents, iron(III) chloride and 2,2′-dipyridyl dissolved in absolute ethanol, were used to characterize the antioxidant effect of the methanol extract of the defatted whole grains. Fe3+ was transformed into Fe2+ by the reductive agents of the extract and a red Fe2+ complex was formed with 2,2′-dipyridyl. Colour intensity was measured spectrophotometrically and the absorbances found were converted to amounts of L-ascorbic acid (L-AS) in mg after calibration. The “reducing capacity” (RC), was introduced, i.e. the quantity of L-AS (mg) in 1000 g defatted wheat grains determined by this method. The examinations revealed that different quantities of given fertilizers did not influence the RC values for a particular variety. The fungicide-treated and control samples did not display characteristic differences in RC value for the same variety. The different varieties exhibited different characteristic RC values. The RC values proved to be dependent on the crop year. The determination of RC values is a relatively rapid method and these values can be used as important biological characteristics of different wheat grains.
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