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Ramadan, B., Sorour, M., Kelany, M. (2012). CHANGES IN TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING DOMESTIC PROCESSING OF SOME CEREAL GRAINS. Journal of Food and Dairy Sciences, 3(11), 613-621. doi: 10.21608/jfds.2012.81726
B. R. Ramadan; M. A. Sorour; M. A. M. Kelany. "CHANGES IN TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING DOMESTIC PROCESSING OF SOME CEREAL GRAINS". Journal of Food and Dairy Sciences, 3, 11, 2012, 613-621. doi: 10.21608/jfds.2012.81726
Ramadan, B., Sorour, M., Kelany, M. (2012). 'CHANGES IN TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING DOMESTIC PROCESSING OF SOME CEREAL GRAINS', Journal of Food and Dairy Sciences, 3(11), pp. 613-621. doi: 10.21608/jfds.2012.81726
Ramadan, B., Sorour, M., Kelany, M. CHANGES IN TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING DOMESTIC PROCESSING OF SOME CEREAL GRAINS. Journal of Food and Dairy Sciences, 2012; 3(11): 613-621. doi: 10.21608/jfds.2012.81726

CHANGES IN TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING DOMESTIC PROCESSING OF SOME CEREAL GRAINS

Article 3, Volume 3, Issue 11, November 2012, Page 613-621  XML PDF (527.1 K)
Document Type: Original Article
DOI: 10.21608/jfds.2012.81726
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Authors
B. R. Ramadan1; M. A. Sorour2; M. A. M. Kelany2
1Food Sci. & Tech. Dept., Fac. of Agric., Assiut University, Egypt.
2Food Sci. Dept., Fac. of Agric., Sohag University, Egypt
Abstract
      The aim of this work was to investigate the changes in total phenolic compounds  content and free radical scavenging abilities against the stable 2,2-diphenyl-1-picrylhydrazyl (DPPH assay) during soaking and germination of three cereal grains; wheat (Sids 1), corn (H310 White) and sorghum (Giza 15). Total phenolic compounds in wheat, sorghum and corn raw grains were 381.4, 288.5 and 204 mg/100g, respectively. Soaking and germination processes showed significant decrease in total phenolic compounds. Losses of total phenols during soaking for 12 hr were 15.18, 14.9 and 5.96 % of its initial values in wheat, sorghum and corn raw materials, respectively. Germination process for 48 hr led to decrement of total phenols ranged from 39.3 - 43.95 % of its initial values in studied raw cereal grains. The DPPH radical scavenging activity decreased during soaking and germination processes of cereal grains.
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