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Winter rye (Secale cereale L.) antioxidant capacity, total phenolic content and quality indices




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Linina, A.
Augspole, I.
Romanova, I.
Kuzel, S.

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Rye (Secale cereale L.) grain is an excellent raw material for healthy and tasty foods. Rye products are characterized by their unique composition and properties such as antioxidant capacity and total phenolic. The aim of the study was to assess radical scavenging capacity, total phenolic content, protein, starch content and falling number in rye varieties wholemeal. The trial included population winter rye varieties ‘Kaupo’, ‘Amilo’, ‘Dankowskie Amber’, ‘Dankowskie Rubin’, ‘Inspector’ and hybrid rye varieties ‘SU Drive’, ‘SU Mephisto’, ‘SU Bendix’, ‘Brasetto’, ‘Palazzo’ grown in Latvia. The antioxidant activity was determined using the DPPH (2.2-diphenyl-1-1-picrylhydrazyl radical) assay and total phenolic content was determined spectrophotometrically according to the Folin-Ciocalteou method. The rye grain antioxidant capacity was estimated as Trolox equivalent, while the total phenolic content was expressed as gallic equivalents (GAE). ‘Su Drive’ rye variety contained the largest amount of total phenolic (average 208 mg GAE 100 g -1 DW), but the lowest – ‘Inspector’ rye variety 176 mg GAE 100 g -1 DW. In general, all rye samples tested in this study demonstrated similar level of antioxidant capacity (from 38.5 to 46.2 mmol Trolox eq. 100 g -1 ). Statistically higher (P < 0.05) total phenols content and falling number had hybrid rye grains, compared to the population rye grains. In the present trial, the differences between hybrid varieties grains protein and starch content comparing to population varieties were not observed.



antioxidant capacity, phenolic, protein, falling number, rye, starch, articles