Antioxidant activity and total phenol content of some selected cereals
AbstractThirteen cereal varieties were evaluated for their DPPH radical, ABTS radical cation
scavenging activity and free phenolic content. All investigated cereal exhibited significant antioxidant activities and contained significant levels of phenolic compounds. Based on the results obtained from this study, it is recommended whole grain products in the diet as a source of phenols and antioxidants.
Working Group 3: Fundamentally Disciplines and Environment and Plant Management