|
ISS
820 East 20th Street
Cookeville, TN 38501 USA
931 526 1106
Bob@sproutnet.com
中文版
En espaņol
| |
Synthesis of Antioxidants in Wheat Sprouts
J Agric Food Chem. 2004 Aug 11;52(16):5201-6.
Calzuola I, Marsili V, Gianfranceschi GL.
Dipartimento di Biologia Cellulare e Molecolare, Universita di Perugia, Perugia,
Italy.
Aqueous and ethanolic extracts from wheat (Triticum aestivum) sprout powder were
analyzed to determine its reduction and antioxidant activities. Mean and
standard deviation of five independent samples were reported. The results showed
that the micromoles of potassium ferricyanide reduced by aqueous and ethanolic
extracts corresponding to 1 g of sprout powder (80.6 +/- 11.2 and 9.7 +/- 1.8,
respectively) were higher than that reduced by 1 mg of other reducing compounds:
ascorbic acid, rutin, quercetin, and reduced gluthatione (4.8 +/- 0.7, 3.8 +/-
1.2, 4.8 +/- 1.7, and 1.6 +/- 0.4, respectively). In addition, the oxygen
superoxide scavenging activity performed by sprout extracts (from 1 g of powder)
is comparable to that shown by 10 mg of antioxidant pure compounds (rutin and
quercetin). Biochemical analysis of the sprout extracts shows that the
antioxidant activity is mainly due to reducing glycoside and polyphenolic
compounds.
|
