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- W2181465105 abstract "Sprouted grain flour (sprouted grains) is rich in many active principles (oligosaccharides, vitamins, antioxidants, enzymes, microelements), making it a very valuable raw material for food, pharmaceuticals, diets, etc. The aim of our study was the biochemical characterization of flour obtained from germinated cereals (wheat, barley and oats) carried out for the glucose content, the content of total polyphenols and total antioxidant activity. There were performed two-dimensional diagram for biochemical characteristics from germinated cereals flours. The flour obtained from IPZ 807 barley genotype had the highest content of glucose (5.33 mg/g flour). A significantly lower content of glucose was found in the flour obtained from the varieties of oats (Jeremy and Lovrin 1) and the doubled haploid DH 295-3 barley line. These flours can be used in hypoglucidic diets. Flour from IPZ 807 germinated barley variety had the highest content of polyphenols (3.305 μM/ml gallic acid) and flour made from Hyproly barley genotype had highest total antioxidant capacity (20.52 μMTrolox/g) to all other studied genotypes. These flours may be used in food and in pharmaceutical preparations. Keyw ords: germinated cereals, flour, glucose, polyphenols, content, antioxidant, capacity" @default.
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- W2181465105 date "2014-01-01" @default.
- W2181465105 modified "2023-09-27" @default.
- W2181465105 title "Biochemical characterization of flour obtained from germinated cereals (wheat, barley and oat)" @default.
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