The Influence of Total Phenols Content on Antioxidant Capacity in the Whole Grain Extracts
Positive health effects of integral cereals consuming is attributed to bioactive substances. This research is conducted to test antioxidant water extract capacity of different kinds of cereals, compared to the values of total phenols. The total antioxidant capacity was estimated by FRAP assay. The total phenolic content was measured by Folin-Ciocalteau assay. Antioxidant capacity amounted 50,04–385,71 μmol Fe II /L of extract, and values of total phenols 2,95–20,35 mg GA equiv/L of extract on 20°C. The increase of temperature reaction (40°C) resulted in increased content of total phenols in extract and higher value of antioxidant capacity in all extracts. There was significant linear corelation between total phenolic content and FRAP.