The extraction of antioxidative compounds from rusks enriched with millet flour (Panicum miliaceum L.)

2018
Autori
Poleksić, Dajana T.Pavlićević, Milica Ž.

Raković-Simić, Jelena M.
Rac, Vladislav

Vučelić-Radović, Biljana

Rakić, Vesna
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
in vitro digestion / antioxidative activity / Folin-Ciocalteu method / DPPH testIzvor:
JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 2018, 83, 6, 723-732Izdavač:
- Srpsko hemijsko društvo, Beograd
Finansiranje / projekti:
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-316004)
- Porozni materijali na bazi oksida u zaštiti životne sredine od genotoksičnih supstanci (RS-172018)
- Savremeni biotehnološki pristup rešavanja problema suše u poljoprivredi Srbije (RS-31005)
DOI: 10.2298/JSC171229028P
ISSN: 0352-5139
WoS: 000437822100005
Scopus: 2-s2.0-85049619585
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Poleksić, Dajana T. AU - Pavlićević, Milica Ž. AU - Raković-Simić, Jelena M. AU - Rac, Vladislav AU - Vučelić-Radović, Biljana AU - Rakić, Vesna PY - 2018 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4777 AB - 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. PB - Srpsko hemijsko društvo, Beograd T2 - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY T1 - The extraction of antioxidative compounds from rusks enriched with millet flour (Panicum miliaceum L.) EP - 732 IS - 6 SP - 723 VL - 83 DO - 10.2298/JSC171229028P ER -
@article{ author = "Poleksić, Dajana T. and Pavlićević, Milica Ž. and Raković-Simić, Jelena M. and Rac, Vladislav and Vučelić-Radović, Biljana and Rakić, Vesna", year = "2018", abstract = "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.", publisher = "Srpsko hemijsko društvo, Beograd", journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY", title = "The extraction of antioxidative compounds from rusks enriched with millet flour (Panicum miliaceum L.)", pages = "732-723", number = "6", volume = "83", doi = "10.2298/JSC171229028P" }
Poleksić, D. T., Pavlićević, M. Ž., Raković-Simić, J. M., Rac, V., Vučelić-Radović, B.,& Rakić, V.. (2018). The extraction of antioxidative compounds from rusks enriched with millet flour (Panicum miliaceum L.). in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY Srpsko hemijsko društvo, Beograd., 83(6), 723-732. https://doi.org/10.2298/JSC171229028P
Poleksić DT, Pavlićević MŽ, Raković-Simić JM, Rac V, Vučelić-Radović B, Rakić V. The extraction of antioxidative compounds from rusks enriched with millet flour (Panicum miliaceum L.). in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2018;83(6):723-732. doi:10.2298/JSC171229028P .
Poleksić, Dajana T., Pavlićević, Milica Ž., Raković-Simić, Jelena M., Rac, Vladislav, Vučelić-Radović, Biljana, Rakić, Vesna, "The extraction of antioxidative compounds from rusks enriched with millet flour (Panicum miliaceum L.)" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 83, no. 6 (2018):723-732, https://doi.org/10.2298/JSC171229028P . .