Publication detail

Comparison of amino acid profiles and spectroscopic characteristics of some spelt flours

TOBOLKOVÁ, B. BEDNÁRIKOVÁ, A. POLOVKA, M. SUHAJ, M.

Original Title

Comparison of amino acid profiles and spectroscopic characteristics of some spelt flours

Type

abstract

Language

English

Original Abstract

The profile of amino acids comprising twenty free amino acids was determined by HPLC/ESI-MS method in spelt flour aqueous extracts. Besides that, antioxidant and radical-scavenging properties of spelt extracts in 50% ethanol/water solution (v/v) were evaluated using DPPH and ABTS assays by EPR and UV-VIS spectroscopy.

Keywords

spelt flour, antioxidant capacity, polyphenols, aminoacid profile

Authors

TOBOLKOVÁ, B.; BEDNÁRIKOVÁ, A.; POLOVKA, M.; SUHAJ, M.

Released

14. 11. 2013

Publisher

Institute of Chemical Technology

Location

Praha

ISBN

978-80-7080-836-8

Book

Chemical Reactions in Foods VII - Book of abstracts

Edition

1

Edition number

1

Pages from

295

Pages to

295

Pages count

1

BibTex

@misc{BUT101120,
  author="TOBOLKOVÁ, B. and BEDNÁRIKOVÁ, A. and POLOVKA, M. and SUHAJ, M.",
  title="Comparison of amino acid profiles and spectroscopic characteristics of some spelt flours",
  booktitle="Chemical Reactions in Foods VII - Book of abstracts",
  year="2013",
  series="1",
  edition="1",
  pages="295--295",
  publisher="Institute of Chemical Technology",
  address="Praha",
  isbn="978-80-7080-836-8",
  note="abstract"
}