TY  - SER
AU  - Shaker,E.S.
AU  - Hatour,F.S.
AU  - Ahmed,Nesrin S.
TI  - Cereal grain and bran extracts as valuable sources for phenolic compounds and antioxidants
KW  - Grain
KW  -  Analysis
KW  - Phenols
KW  - Physiological effect
KW  - Phytochemicals
KW  - Antioxidants
N1  - Includes references
N2  - Cereal grains are reported to be a good source of phytochemicals such as polyphenols (phenolic acids and their derivatives).  Three wheat varieties (giza 168, seds 1 and beni suif 1) and barley (giza 2000) were tested for their health value for their  flour and waste bran. The flour of each variety of wheat, barley grain and bran were evaluated for their phenolic compounds,  antioxidative activity and other tests not mention in this paper. Acetone, ethanol, hexane and methanol extracts had been applied for wheat, barley grain and bran flours.  Wheat giza grain hexane extract was found to posses higher phenolic content (more than 140 mg gallic acid equivalent/ gram dry grain)  than giza bran. Antioxidative measurements were detected using reducing power activity and DPPH scavenging methods.  Acetone extract of wheat giza bran has the highest reducing power activity (more than 20 ?mol L-ascorbic acid equivalent/gram dry matter)  and that was correlated with the total phenolic compounds
UR  - http://nile.enal.sci.eg/EALE/2012/JBCES/712/1/259.pdf
ER  -