ANTIOXIDANT PROPERTIES OF SPELT BREAD.
 
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Pol. J. Food Nutr. Sci. 2008;58(2):217–222
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ABSTRACT
In this study the antioxidant properties of laboratory baked spelt breads and their separated crumb and crust were compared to those obtained for wheat and rye bread. Phosphate buffered saline (PBS) and 80% aqueous methanol extracts were prepared to this end. Antioxidant properties were presented as TEAC (Trolox Equivalent Antioxidant Capacity), RSA DPPH (Radical Scavenging Activity of DPPH radicals), FCR (Reducing capacity by Folin-Ciocalteu’s reagent application) and SOD-like activity (Superoxide dismuatse – like activity). Spectrophotometric methods based on free radical scavenging activities (TEAC, RSA DPPH, SOD-like activity) and reducing power (FCR) were found applicable for the evaluation of the antioxidant capacity of spelt breads. The studies showed that spelt breads and their crumbs formulated on white flours possessed similar antioxidant capacity comparable to that of wheat bread, however the spelt bread crusts showed higher antioxidant capacity than the wheat bread crust. Moreover, the reducing capacity of spelt breads and separated crumbs and crusts was significantly higher in comparison with that of wheat samples but lower than that of rye samples. The highest antioxidant capacity and reducing capacity were provided by rye bread and its separated crumb and crust.
ISSN:1230-0322