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  4. Study of antioxidant properties and component composition of cereal crop extracts

Study of antioxidant properties and component composition of cereal crop extracts

CTAS.
2025;
Volume 8, Number 1
Authors:
  1. A. G. Kaleinikov
  2. Y. Y. Opanovych
  3. Olha Fedoryshyn
  4. Olena Yaremkevych
1
Lviv Polytechnic National University
2
Lviv Polytechnic National University
3
Lviv Polytechnic National University
4
Lviv Polytechnic National University

The scientific work researched the level of inhibition of Fenton's reagent-initiated lipid peroxidation (LPO) and oxidative modification of proteins (OMP) processes in rat hepatocytes in vitro, as an effect of aqueous, and 40, 70% aqueous-ethanolic extracts of wheat and oat bran. Qualitative reactions were used to assess the total amount of phenolic compounds, especially flavonoids. Thin-layer chromatography (TLC) identified gallic acid, ferulic acid, and quercetin in the samples of the studied objects. The study results confirm the presence of phenolic compounds, flavonoids, and amino acids in the resulting bran extracts. Spectrophotometric analysis revealed a relatively low level of antioxidant activity of the studied extracts.

antioxidant activity
extracts of oat and wheat bran
lipid peroxidation (LPO)
oxidative modification of proteins (OMP)
phenolic compounds
flavonoids
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