The extraction of antioxidative compounds from rusks enriched with millet flour (Panicum miliaceum L.)
AuthorsPoleksić, Dajana T.
Pavlićević, Milica Ž.
Raković-Simić, Jelena M.
Article (Published version)
MetadataShow full item record
Two different ways of extracting antioxidative compounds (including soluble polyphenols) from rusks made from wheat flour with added millet (Panicum miliaceum L.) were compared, i.e., solvent extraction and in vitro digestion. Wheat flour was replaced by millet flour in amounts of 10, 20 or 30 wt. % (per dry mass). Solvent extraction was realized using a mixture of ethanol and water in different percentages, with or without the addition of formic acid. The total content of phenolic compounds (TPC) was determined using Folin-Ciocalteu reagent, while the antioxidative capacity was measured by the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. The efficiency of solvent extraction was enhanced by the addition of formic acid. The addition of millet flour in amounts up to 20 % enhanced the antioxidative properties. It was shown that in vitro digestion was more efficient in the extraction of antioxidative compounds, in comparison with solvent extraction.
Keywords:in vitro digestion / antioxidative activity / Folin-Ciocalteu method / DPPH test
Source:JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 2018, 83, 6, 723-732
- Srpsko hemijsko društvo, Beograd
Funding / projects:
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-316004)
- Oxide-based environmentally-friendly porous materials for genotoxic substances removal (RS-172018)
- Biotechnological approaches for overcoming effects of drought on agricultural production in Serbia (RS-31005)