PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN MILLING FRACTIONS OF RYE

Cristian SEREA, Octavian BARNA

Abstract

Phenol compounds are a class of plants’ metabolites with role in protecting against ultra violet radiations and pathogen agents. Rye contains phenol compounds that have raised the specialists’ interest especially due to their antioxidant action with benefic effects in reducing the incidence of cancer and cardiovascular diseases. Antioxidants are not homogeneously distributed in the rye grain. The aim of this paper is to determine the distribution of phenol compounds in the fractions resulted from grinding the rye cultivars gown in our country. Three rye cultivars of the 2008- harvest were used. The samples were ground by the pilot mill Buhler and the fractions resulted were submitted to the extraction method. The extracts were filtered and analyzed further on to determine the total phenol content and total antioxidant capacity. Total phenol content was determined using the method Folin –Ciocâlteu in all the fractions resulted from grinding. Total antioxidant capacity was spectrophotometrically determined on phenol extracts by the method DPPH. The results obtained did not show notable differences between the cultivars analyzed as regards the total phenol content, complying with the limits specified by the literature in the field. As for the distribution on milling fractions, the quantity of total phenols is higher as the fractions contain more milling material coming from the aleuronic layer and bran. When determining the antiradical capacity we noticed that the reducing capacity increases as the fraction ground contains a higher percentage of aleuronic tissue.

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