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首页> 外文期刊>Journal of Microbiology, Biotechnology and Food Sciences >FREE FLAVONOID CONTENT AND ANTIOXIDANT ACTIVITY OF WINTER WHEAT IN SUSTAINABLE FARMING SYSTEMS
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FREE FLAVONOID CONTENT AND ANTIOXIDANT ACTIVITY OF WINTER WHEAT IN SUSTAINABLE FARMING SYSTEMS

机译：可持续农业系统中冬小麦中的游离黄酮含量和抗氧化剂活性

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摘要

The objective of this work was to evaluate the free flavonoid content and antioxidant activity of winter wheat white flour, whole grain flour and bran in ecological and integrated farming system in the years 2009-2010. The experiment was established on a scientific research base Dolná Malanta in western Slovakia during the years 2009 and 2010. Content of free flavonoids and antioxidant activity of white flour and whole grain flour was not affected by farming systems. Antioxidant activity of whole grain flour was more effected by a year and by a forecrop. White flour contain two times less free flavonoids and antioxidant activity than whole grain flour. By milling process most of the free flavonoids and other compounds with higher antioxidant activity remain in outer layers of grain.
机译：这项工作的目的是评估2009-2010年生态和综合农业系统中冬小麦白面粉，全谷物面粉和麸皮的游离类黄酮含量和抗氧化活性。该实验于2009年至2010年在斯洛伐克西部的科研基地DolnáMalanta建立。白面粉和全谷物面粉中的游离类黄酮含量和抗氧化活性不受耕作制度的影响。全谷物面粉的抗氧化活性受一年和前茬的影响更大。白面粉所含的游离类黄酮和抗氧化活性是全谷物面粉的两倍。通过研磨过程，大多数游离类黄酮和其他具有较高抗氧化活性的化合物保留在谷物的外层。

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