18B-18 |
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A. MPOFU1, W. Y. Ser2, T. Beta2, and H. D. Sapirstein. (1) Dept. of Food Science, Univ. of Manitoba, Winnipeg, MB R3T 2N2, Canada, (2) Dept of Food Science, Univ. of Manitoba, 250 Ellis Building, Winnipeg, MB R3T 2N2, Canada Antioxidants present in cereals and other foods can neutralize free radicals and hence they may be of great importance in the prevention of diseases. Several factors affect the levels of antioxidants in cereals. Research aimed at investigating the interaction of genotype and growth environment on wheat antioxidant activity is limited in literature. The present study was carried out to determine the influence of genotype and evironmental effects on the antioxidant activity of lipid soluble substaces in wheat. The antioxidant activities of lipid soluble substances in six wheat cultivars, each grown at four different locations in Western Canada, were determined using a photochemiluminometer PHOTOCHEM®. Ground samples were first extracted with a mixture of hexane and methanol. Antioxidant activity was then measured as the free radical scavenging capacity expressed in ěg Trolox-equivalent antioxidant capacity (TEAC) per gram. Our results showed that antioxidant activities of the wheat cultivars ranged from 165 to 331 µg TEAC/g. Neepawa had the highest antioxidant activity. Its antioxidant activity was significantly different (p<0.05) from that of AC Snowbird and AC Elsa, but not from that of AC Superb, AC Barrie and AC Vista. The wheat antioxidant activity per location ranged from165 to 332 µg TEAC/g. Wheats grown in Melfort and Saskatchewan had the highest superoxide anion radical scavenging activities. Their antioxidant activity was similar to that of wheat grown at The Point in Winnipeg, but significantly different (p<0.05) from those grown in two other Saskatchewan locations, Swift Current and Regina. Wheat cultivar and growth environment both had significant effects but interaction between genotype and environment had no significant effect on antioxidant activity of lipid soluble substances in wheat. Therefore, it appears that photochemiluminescence is a suitable technique for determining lipid soluble antioxidants of wheats.
Session 18B, Food Chemistry: Antioxidant and bioactive agents
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |