Contribution of Insoluble Bound Antioxidants from Germinated Seeds of Wheat and Spelt to the Nutritional Value of White Bread

Contribution of Insoluble Bound Antioxidants from Germinated Seeds of Wheat and Spelt to the Nutritional Value of White Bread

This research aimed to study the dynamic changes in phenolic antioxidants between the germ and the rest of the germinated seed of wheat and spelt and to evaluate the whole grain flour from germinated seeds as a functional supplement. Longer germination resulted in higher TPC, DPPH, and ABTS values w...

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Bibliographic Details
Main Authors: Marjeta Mencin, Katja Golob, Maja Krek, Tomaž Polak, Tomaž Požrl, Petra Terpinc
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Molecules
Subjects:
germination
spelt
wheat
bread
functional food
phenolic antioxidants
Online Access:https://www.mdpi.com/1420-3049/28/17/6311

Internet

https://www.mdpi.com/1420-3049/28/17/6311

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