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dc.contributor.supervisorBeta, Trust (Food Science)en
dc.contributor.authorHirawan, Rhanissa
dc.date.accessioned2011-04-08T21:03:49Z
dc.date.available2011-04-08T21:03:49Z
dc.date.issued2011-04-08T21:03:49Z
dc.identifier.citationHirawan, R., W. Y. Ser, S. D. Arntfield and T. Beta. (2009) Antioxidant properties of commercial, regular- and whole- wheat spaghetti. Food Chemistry, 119, 258 – 264.en
dc.identifier.citationHirawan, R. and T. Beta. (2011). C-glycosyl flavones and lignan diglucoside contents of commercial, regular- and whole- wheat spaghetti. Cereal Chemistry. Accepted for publicationen
dc.identifier.urihttp://hdl.handle.net/1993/4499
dc.description.abstractThe present study investigated the antioxidant properties of commercial regular- and whole- wheat spaghetti. The antioxidant properties comprise the total phenolic content, DPPH radical scavenging activity, oxygen radical absorbance capacity. The contents of ferulic acid, C-glycosyl flavones and SDG were measured by using LC/MS techniques. Whole wheat spaghetti showed significantly higher TPC and ORAC. The contents of ferulic acid, C-glycosyl flavones and SDG were significantly higher in whole wheat spaghetti. The TPC was found to decrease 48 – 78% after cooking. The results showed that consumption of whole grain is strongly recommended. The present study also compared the antioxidant properties of commercial infant cereals. Purple wheat and red rice were used in making home-made and lab-made infant cereals. Pigmented infant cereals showed higher TPC, total anthocyanin content (TAC) and ORAC then brown rice and commercial ones. Anthocyanins were found only in purple wheat while a C-glycosyl flavone was found at higher levels in purple wheat than in red rice samples. Home-made samples did not show significant differences in TPC, TAC and ORAC with lab-made ones; however, the contents of anthocyanins and C-glycosyl flavones were significantly different. Home-made purple wheat infant cereals showed higher cellular antioxidant activity (CAA) than lab-made purple wheat, red rice and commercial ones. Whole purple wheat holds potential to improve the antioxidant properties of infant cereals.en
dc.format.extent1766830 bytes
dc.format.mimetypeapplication/pdf
dc.language.isoengen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectantioxidanten
dc.subjectspaghettien
dc.subjectwhole-wheaten
dc.subjectinfant cerealsen
dc.subjectpurple wheaten
dc.subjectred riceen
dc.subjectcellular antioxidant activityen
dc.titleAntioxidant properties of spaghetti and infant cereals and characterization of major phenolic compounds by LC/MS analysisen
dc.typeinfo:eu-repo/semantics/masterThesis
dc.typemaster thesisen_US
dc.degree.disciplineFood Scienceen_US
dc.contributor.examiningcommitteeJones, Peter (Food Science) Friel, James (Human Nutritional Sciences)en
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.noteMay 2011en


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