Journal of Nutrition & Food Sciences
Open Access

Department of Biotechnology, IILM College of Engineering and Technology, Uttar Pradesh, India

Publications

• Research Article   
  Analysis and Comparative Presence of Antioxidants in Different Food Forms of Wheat
  Author(s): Neha Chaudhary* and Garima Gupta
  
  Triticum aestivum (common wheat) is one of the most cultivated and consumed crops in many parts of the world. It contains carbohydrates, protein, fat, is rich in vitamins (thiamine and vitamin-B), minerals (zinc, iron), and rich source of fiber and antioxidants as well. Wheat is widely used for making wheat flour, bread, chapatti, refined forms of it, dalia, and many more. Wheatgrass is considered one of the richest sources of antioxidants. This study aims to analyze and compare the variation in antioxidant and anti-microbial properties in different processed stages of Triticum aestivum. The various samples were extracted in different solvents and further estimated for antioxidant and antimicrobial activity. The antioxidants were estimated by determining the total phenolics, total flavonoids, and DPPH of the samples. The results showed that there wa.. View More»
  DOI: 10.35248/2155-9600.23.13.019

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