Antioxidant activity of some roasted foods

The antioxidative potential of ethanolic extracts from roasted wheat germ w as compared with extracts from other roasted food. Among the cereal product s, roasted wheat germ and roasted press cake from wheat germ processing yie lded the most efficient extracts when added to stripped maize oil under acc elerated-oxidation conditions. Ground and roasted hazelnut and sweet almond , respectively, showed comparable protective effects in stripped maize oil. In the same model system, an ethanolic extract of commercial coffee suppre ssed lipid oxidation almost completely. Radical scavenging effects of some extracts were analysed using the bleaching of the stable 1,1-diphenyl-2-pic rylhydrazyl radical (DPPH). The results were not in full agreement with tho se obtained in the accelerated oxidation experiments using stripped maize o il. (C) 2001 Elsevier Science Ltd. All rights reserved.