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Dietary intake of specific phenolic compounds and their effect on the antioxidant activity of daily food rations

100%

Koch W., Baj T., Kukula-Koch W., Marzec Z.

Open Chemistry

2015

vol. 13

issue 1

The determination of phenolic acids’ and flavonoids’ content in daily food rations (DFRs) of a selected group of male and female students and the development of chromatographic conditions is the primary goal of the study. The presence of 7 phenolic components were confirmed in the prepared extracts from all diets reconstructed within a period of 3 years. The highest concentrations were determined for hesperidin (124 and 55.6 mg for women and men, respectively), naringin (47.6 mg in female and 37 mg in male diets) and chlorogenic acid (19.7 and 19.8 mg for women and men). The antioxidant potential of the daily food rations, measured with a DPPH test, was higher for women (range 47.1‒78.8%) than for men (range 34.5‒78.0%) and was found to strongly correlate with the total phenolics content of the samples (Folin-Ciocalteu test) (correlation coefficient 0.90).

Evaluation of chromium, nickel, iron and manganese content in wheat, flour, bran and selected baked products

76%

Bawiec P., Halabis M., Marzec Z., Kot A., Solski J., Gawel K.

Current Issues in Pharmacy and Medical Sciences

2014

vol. 27

issue 2

71-75

Considering the nutritional values, breadstuff plays a big part in covering human nourishment needs and constitutes a base of all day diet. Moreover, bread is an excellent source of numerous vitamins and minerals the abundance of which depends on the degree of grinding. Thus, it seems to be very important to know the composition and level of bio-elements. That is why the main target of this study was to evaluate the concentration of selected trace elements: chromium (Cr), nickel (Ni), iron (Fe) and manganese (Mn) in wheat grain, wheat bran, different wheat and rye flour types and variety of breadstuff also with addition of grains and seeds from different bakeries and mills. Another task was to analyze if the technological process has an influence on secondary despoil of bread goods with heavy metal elements. The analyzed trace elements were measured with a precise and accurate atomic absorption spectrophotometric method (AAS) and the results were expressed in mg/kg of selected sample. Obtained results show that bread and grain products are a good source of trace elements like chromium, nickel, iron and manganese. However, the higher levels of chromium and nickel in bread goods could rather be an effect of impurity caused by a technological process in mill and bakeries.

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1 Current Issues in Pharmacy and Medical Sciences

1 Open Chemistry

1 2015

1 2014

2 Marzec Z.

1 Baj T.

1 Bawiec P.

1 Gawel K.

1 Halabis M.

1 Koch W.

1 Kot A.

1 Kukula-Koch W.

1 Solski J.

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Dietary intake of specific phenolic compounds and their effect on the antioxidant activity of daily food rations

Evaluation of chromium, nickel, iron and manganese content in wheat, flour, bran and selected baked products