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Antioxidant properties of spaghetti and infant cereals and characterization of major phenolic compounds by LC/MS analysis

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dc.contributor.supervisor Beta, Trust (Food Science) en
dc.contributor.author Hirawan, Rhanissa
dc.date.accessioned 2011-04-08T21:03:49Z
dc.date.available 2011-04-08T21:03:49Z
dc.date.issued 2011-04-08T21:03:49Z
dc.identifier.citation Hirawan, 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.citation Hirawan, R. and T. Beta. (2011). C-glycosyl flavones and lignan diglucoside contents of commercial, regular- and whole- wheat spaghetti. Cereal Chemistry. Accepted for publication en
dc.identifier.uri http://hdl.handle.net/1993/4499
dc.description.abstract The 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.extent 1766830 bytes
dc.format.mimetype application/pdf
dc.language.iso en_US
dc.subject antioxidant en
dc.subject spaghetti en
dc.subject whole-wheat en
dc.subject infant cereals en
dc.subject purple wheat en
dc.subject red rice en
dc.subject cellular antioxidant activity en
dc.title Antioxidant properties of spaghetti and infant cereals and characterization of major phenolic compounds by LC/MS analysis en
dc.degree.discipline Food Science en
dc.contributor.examiningcommittee Jones, Peter (Food Science) Friel, James (Human Nutritional Sciences) en
dc.degree.level Master of Science (M.Sc.) en
dc.description.note May 2011 en


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