Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species

Menga, Valeria; Fares, Clara; Troccoli, Antonio; Cattivelli, Luigi; Baiano, Antonietta

doi:10.1111/j.1365-2621.2009.02072.x

Public

Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species

Published in International Journal of Food Science & Technology • Dec 11, 2009

Authors:

Valeria Menga

Clara Fares

Antonio Troccoli

Abstract

Summary In order to assess the effect of genotype, location and their interaction on total phenolic content (TPC) of chemical extracts, the whole grains of durum and soft wheat, oat, barley and triticale were evaluated. Data showed differences in phenolic content of chemical extracts among cereal sp...

Subject

Food science

Triticale

Bran

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