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Thermal and acido-basic stability of antioxidant properties of extracts from cereal and pseudocereal grains

  • Section Cellular and Molecular Biology
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Abstract

Beneficial effects of whole grains of cereals and pseudocereals and their fractions to human physiology are well known and broadly published. Especially secondary metabolites, dominantly from the category of phenolics (or polyphenols), beneficially influence the health physiology and/or prevent disease progress. Within the frame of this study, ten genotypes of four cereals or pseudocereals, respectively, were chosen for their antioxidant activity, determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and β-carotene-linoleic acid bleaching model (BCLM) mechanisms. Tested genotypes were selected from primary collection based on their antioxidant activity values, as well as higher level of flavonoids or phenolic acids. The stability of antioxidant properties after thermic, acidic, and basic treatments was evaluated. The oat cultivar Sirene and buckwheat cultivar Bogatyr expressed high level of the antioxidant activity, but they lost it due to all types of treatment. Oppositely, treatments increased antioxidant activities in some samples, especially in oat cultivar Maris Oberon, wheat cultivar Ines and Karolinum, or partially in barley cultivars Kompakt (after basic treatment) and Jubilant (acidic and basic treatments). The lack of the antioxidant activity could be observed due to destruction of the key compounds responsible for the antioxidant effect, whereas the increasing activity could be seen due to release of the aglycons from glycosidic forms after treatment. The stability of antioxidant properties could be a valuable parameter of the raw material for manufacturing special foods with functional properties.

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Abbreviations

ABTS:

2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid

BCLM:

β-carotene-linoleic acid bleaching model

BHA:

butylhydroxyanizol

DMSO:

dimethyl sulphoxide

DPPH:

2,2-diphenyl-1-picrylhydrazyl

FRAP:

ferric reducing antioxidant power

GAE:

equivalent of gallic acid

QUE:

equivalent of quercetin

TBA:

thiobarbituric acid

TCA:

trichloroacetic acid

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Authors and Affiliations

  1. Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Methodius in Trnava, Nám. J. Herdu 2, SK-91701, Trnava, Slovakia

    Tibor Maliar, Ján Kraic, Miroslav Ondrejovič & Ivana Pšenáková

  2. Department of Chemistry, Faculty of Natural Sciences, University of SS. Cyril and Methodius in Trnava, Nám. J. Herdu 2, SK-91701, Trnava, Slovakia

    Mária Maliarová

  3. Plant Production Research Center Piešťany, Bratislavská cesta 122, SK-92168, Piešťany, Slovakia

    Ján Kraic & Michaela Havrlentová

  4. Faculty of Natural Sciences, Constantine the Philosopher University in Nitra, Tr. A. Hlinku 1, SK-94974, Nitra, Slovakia

    Ivana Pšenáková

Authors
  1. Tibor Maliar
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  2. Mária Maliarová
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  3. Ján Kraic
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  4. Miroslav Ondrejovič
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  6. Michaela Havrlentová
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Correspondence to Tibor Maliar.

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Maliar, T., Maliarová, M., Kraic, J. et al. Thermal and acido-basic stability of antioxidant properties of extracts from cereal and pseudocereal grains. Biologia 68, 99–104 (2013). https://doi.org/10.2478/s11756-012-0141-7

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  • DOI: https://doi.org/10.2478/s11756-012-0141-7

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