The evaluation of antioxidant activity of milling fractions of selected cereals grown in the year 2010


  • Eva Ivanišová Departement of Storing and Processing Plant Products, Faculty of Biotechnology and Food Science Slovak University of Agriculture, Tr. A. Hlinku 2, Nitra, SK-949 76
  • Miroslav Ondrejovič Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Methodius, Nam. J. Herdu 2, Trnava, SK-917 01
  • Štefan Dráb Departement of Storing and Processing Plant Products, Faculty of Biotechnology and Food Science Slovak University of Agriculture, Tr. A. Hlinku 2, Nitra, SK-949 76
  • Marián Tokár Departement of Storing and Processing Plant Products, Faculty of Biotechnology and Food Science Slovak University of Agriculture, Tr. A. Hlinku 2, Nitra, SK-949 76



cereal, , milling fraction, phenolic, antioxidant activity


Cereals are good source of biologically active compounds that contribute to reducing the risk of coronary heart disease and also inhibit oxidation in human plasma. The aim of this study was to evaluate of antioxidant potential of four milling fractions of selected cereals grown in the year 2010. Methanol was used to extract the antioxidant compounds from cereals. Free radical scavenging activity of samples was measured using DPPH assay and reducing power was determined using FRAP assay. Secondary was evaluated of total phenolic and flavonoid content of cereal extracts. We found that flour fractions (break flour and reduction flour) showed the lower proportion of the total antioxidant potential than bran fractions (fine bran and coarse bran). Extract from barley had the highest values of antioxidant activity and phenolic content.


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How to Cite

Ivanišová, E. ., Ondrejovič, M. ., Dráb, Štefan ., & Tokár, M. . (2011). The evaluation of antioxidant activity of milling fractions of selected cereals grown in the year 2010. Potravinarstvo Slovak Journal of Food Sciences, 5(4), 28–33.

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