Influence of sprouting and elicitation on phenolic acids profile and antioxidant activity of wheat seedlings
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- 作者：Urszula Gawlik-Dzikia ; urszula.gawlik@up.lublin.pl" class="auth_mail" title="E-mail the corresponding author ; Dariusz Dzikib ; Renata Nowakc ; Michał Świecaa ; Marta Olechc ; Wioletta Pietrzakc
- 关键词：Wheat ; Elicitation ; LC-ESI-MS/MS analysis ; Antioxidant activity
- 刊名：Journal of Cereal Science
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：70
- 期：Complete
- 页码：221-228
- 全文大小：697 K
文摘
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Phenolic acids profile and antioxidant activity of sprouted wheat was studied.
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Sprouting increased p-hydroxybenzoic, syryngic and p-coumaric acids level.
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Antioxidant potential of sprouted wheat was enhanced by natural elicitors.