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2020, vol. 59, br. 2, str. 100-107
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Antioksidativna aktivnost, sadržaj ukupnih polifenola i tanina različitih vrsta brašna
Antioxidant activity, total phenol and tannin content of different varieties of flours
aUniverzitet u Nišu, Medicinski fakultet, Katedra Farmacija, Srbija bUniverzitet u Nišu, Medicinski fakultet, Srbija cUniverzitet u Nišu, Medicinski fakultet, Katedra Fiziologija, Srbija
e-adresa: bojana.miladinovic@medfak.ni.ac.rs
Projekat: Tradicionalni i novi proizvodi od plodova gajenih i samoniklih vrsta voćaka i vinove loze i nus-produkata u preradi, sa posebnim osvrtom na autohtone sorte: hemijska karakterizacija i biološki profil (MPNTR - 46013)
Preventivni, terapijski i etički pristup prekliničkim i kliničkim istraživanjima gena i modulatora redoks ćelijske signalizacije u imunskom, inflamatornom i proliferativnom odgovoru ćelije (MPNTR - 41018)
The authors are grateful for the financial support of the Internal project of Faculty of Medicine, University of Niš, named "Chemical characterization, biological activity and nutritional value of Ribes nigrum L, Salvia sclarea L. and Foeniculum vulgare Miller".
Sažetak
Žitarice se zbog svojih osobina smatraju jednim od najčešće upotrebljavanih namirnica. One predstavljaju glavni izvor ugljenih hidrata, od kojih u žitaricama najviše ima skroba. Pored ugljenih hidrata, žitarice sadrže i proteine, nezasićene masne kiseline, minerale, vitamine B grupe i vitamin E. Ovaj sastav se odnosi na neprerađen oblik žitarica, tj. na integralne žitarice. Žitarice takođe sadrže fenolna jedinjenja, kao što su fenolne kiseline, flavonoidi, stilbeni, kumarini i tanini. To su sekundarni metaboliti biljaka, koji, zbog svojih antioksidativnih sposobnosti, imaju značajnu ulogu u prevenciji mnogih bolesti. Cilj ovog rada bilo je određivanje sadržaja ukupnih polifenola i tanina u uzorcima pšeničnog (tip 500), kukuruznog, raženog brašna i integralnog pšeničnog brašna, kao i određivanje njihove antioksidativne aktivnosti. Najveći sadržaj ukupnih polifenola određen je u integralnom pšeničnom brašnu (6,38 mg GAE/g ± 0,759 mg GAE/g), dok je najmanja količina određena u pšeničnom (tip 500) brašnu (2,29 mg GAE/g ± 0,32 mg GAE/g). Najbolju antioksidativnu aktivnost pokazao je ekstrakt integralnog pšeničnog brašna (IC50 = 5,63 mg/ml ± 1,331 mg/ml), dok je najslabiju antioksidativnu aktivnost pokazao ekstrakt pšeničnog brašna (tip 500) (IC50 = 26,39 mg/ml ± 2,132 mg/ml). Na osnovu dobijenih rezultata može se zaključiti da brašna od celih zrna žitarica sadrže veliku količinu polifenola, što upućuje na značajnu antioksidativnu aktivnost istih. Zbog svojih mnogobrojnih svojstava, koja utiču na poboljšanje zdravlja, žitarice čine temelj piramide ishrane, kao modela pravilnog načina ishrane.
Abstract
Cereals are considered one of the most commonly used foods due to their properties. They are the main source of carbohydrates, mainly starch. In addition to carbohydrates, cereals also contain proteins, unsaturated fatty acids, minerals, B-group vitamins and vitamin E. This composition refers to the unprocessed form of cereals - whole grain cereals. They also contain phenolic compounds, such as phenolic acid, flavonoids, stilbene, coumarins and tannins. These are plants secondary metabolites and have a significant role in the prevention of many diseases due to their antioxidant properties. The aim of this research was to determine the content of total polyphenols and tannins in wheat (type 500), maize, rye and whole wheat flour extracts, as well as the antioxidant activity of the samples. The highest content of total polyphenols was determined in whole wheat flour (6.38 ± 0.759 mg GAE/g), while the lowest amount was determined in wheat (type 500) flour (2.29 ± 0.32 mg GAE/g). Whole wheat flour extract showed the highest antioxidant activity (IC50 = 5.63 ± 1.331 mg/ml), while wheat flour (type 500) extract showed the lowest antioxidant activity (IC50 = 26.39 ± 2.132 mg/ml). Based on the results obtained, it can be concluded that whole grain cereals contain a large amount of polyphenols, which indicates a significant antioxidant activity. Due to their many properties, which have effect on improving health, cereals form the base of the pyramid of nutrition, as a model of healthy eating.
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