Comparison of antioxidant activity of different flours deter…
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- OpenAlex ID W2781240001
- Type Article
- Language EN
- Published 01 Jan 2013
- Added 10 Oct 2025
- Updated 24 Sep 2026
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Comparison of antioxidant activity of different flours determined by DPPH and ABTS method
Article 2013 EN
The objective of this study was to compare antioxidant activity of different flours (rye, barley, buckwheat, yellow corn and white corn) determined by DPPH and ABTS method. Antioxidant activity determined in extracts of flours by DPPH method ranged from 20.92 to 58.95 μmol TE/100 g and from 54.91 to 95.32 μmol TE/100 g by ABTS method. The lowest antioxidant activity was determined for yellow and w…
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UN Sustainable Development Goals
1 SDGsAuthors & Affiliations
4 authors| # | Author | Institutions | ORCID |
|---|---|---|---|
| 1 | Mirela Kopjar | — | |
| 2 | Nives Resiga | — | — |
| 3 | Tomaž Požrl | — | |
| 4 | Vlasta Piližota | — | — |
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