Antioxidant properties of flours of different origins

Brak miniatury

Data

2015

Tytuł czasopisma

ISSN czasopisma

Tytuł tomu

Wydawca

Lodz University of Technology Press
Wydawnictwa Politechniki Łódzkiej

Abstrakt

Plant materials are a rich source of many biologically active compounds that can be applied to food products or intended for direct consumption. Among the plant products Among the plant products with a particularly high antioxidant activity are berries, herbs, spices, grains and legumes. Flour is one of the main raw materials used in both bakery and pastry industry. Flours are rich in biologically active compounds and possess antioxidant properties. According to the literature, botanical origin of raw vegetable materials affects the polyphenol content as well as the antioxidant properties of flours derived from them [1]. The aim of the study was to determine the polyphenol content and antioxidant properties of flours of different origins.

Opis

Słowa kluczowe

Cytowanie

Biologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 32