title: A comparative assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their malts.
abstract: Two einkorn wheat, one barley, three optional winter cultivation wheat and five winter cultivation wheat samples harvested in Hungary in 2011, and their malts were evaluated for their DPPH radical and ABTS radical cation scavenging activity, ferric reduction capacity (FRAP) and total phenolic content (TPC). All einkorn and barley samples exhibited significant antioxidant activities determined by DPPH and ABTS radical scavenging activities. The einkorn samples show higher polyphenol content than the other wheat samples. In all cases the barley sample had the highest antioxidant potential and polyphenol content. The einkorn malts had high DPPH and ABTS radical cation scavenging activities, but the phenolic content was lower against wheat samples. There was significant difference between the antioxidant potential of optional and winter cultivation wheat samples except on ABTS scavenging activities. Einkorn wheat is potentially a new raw material to produce organic beer that might have beneficial effects with its increased antioxidant potential.
authors.affiliation: Department of Brewing and Distilling, Corvinus University of Budapest, Ménesi út 45, 1118 Budapest, Hungary. Electronic address: fogarasia2@gmail.com.
authors.forename: Attila-Levente
authors.initials: AL
authors.lastname: Fogarasi
authors.affiliation: Department of Brewing and Distilling, Corvinus University of Budapest, Ménesi út 45, 1118 Budapest, Hungary.
authors.forename: Szilárd
authors.initials: S
authors.lastname: Kun
authors.affiliation: Department of Brewing and Distilling, Corvinus University of Budapest, Ménesi út 45, 1118 Budapest, Hungary.
authors.forename: Gabriella
authors.initials: G
authors.lastname: Tankó
authors.affiliation: Department of Applied Chemistry, Corvinus University of Budapest, Villányi út 29-33, 1118 Budapest, Hungary.
authors.forename: Eva
authors.initials: E
authors.lastname: Stefanovits-Bányai
authors.affiliation: Department of Brewing and Distilling, Corvinus University of Budapest, Ménesi út 45, 1118 Budapest, Hungary.
authors.forename: Beáta
authors.initials: B
authors.lastname: Hegyesné-Vecseri
mesh_terms: D000975:Antioxidants; D016166:Free Radical Scavengers / Q000737:chemistry; D001467:Hordeum / Q000737:chemistry*; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry; D014908:Triticum / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D016166:Free Radical Scavengers; D010636:Phenols; D010936:Plant Extracts
keywords: ABTS; Antioxidant activity; DPPH; Einkorn wheat (Triticum monococcum L.); FRAP; Malt; TEAC; TPC