FREE FLAVONOID CONTENT AND ANTIOXIDANT ACTIVITY OF WINTER WHEAT IN SUSTAINABLE FARMING SYSTEMS

Abstract

The objective of this work was to evaluate the free flavonoid content and antioxidant activity of winter wheat white flour, whole grain flour and bran in ecological and integrated farming system in the years 2009-2010. The experiment was established on a scientific research base Dolná Malanta in western Slovakia during the years 2009 and 2010. Content of free flavonoids and antioxidant activity of white flour and whole grain flour was not affected by farming systems. Antioxidant activity of whole grain flour was more effected by a year and by a forecrop. White flour contain two times less free flavonoids and antioxidant activity than whole grain flour. By milling process most of the free flavonoids and other compounds with higher antioxidant activity remain in outer layers of grain.