CHANGES IN TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING DOMESTIC PROCESSING OF SOME CEREAL GRAINS | ||
| Journal of Food and Dairy Sciences | ||
| Article 3, Volume 3, Issue 11, November 2012, Pages 613-621 PDF (527.1 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2012.81726 | ||
| 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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