Lipophilic antioxidants in wheat (Triticum spp.): A target for breeding new varieties for future functional cereal products
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- 作者：Jochen U. Zieglera ; Ralf M. Schweiggerta ; ralf.schweiggert@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author ; Tobias Wü ; rschumb ; C. Friedrich H. Longinb ; Reinhold Carlea ; c
- 关键词：αTEAC ; Cereals ; Carotenoids ; DPPH ; Tocopherols ; Tocotrienols
- 刊名：Journal of Functional Foods
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：20
- 期：Complete
- 页码：594-605
- 全文大小：1557 K
文摘
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Lipophilic antioxidants were quantitated in 75 varieties of five wheat species.
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Vitamin E, lutein, alkylresorcinol, and steryl ferulate levels significantly varied.
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Whole grain flours of all varieties of the species einkorn showed highest contents.
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Concentration of lipophilic antioxidants was mainly determined by genetic factors.