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Potential of Wheat-Based Breakfast Cereals as a Source of Dietary Antioxidants

Alan J. Baublis, PhD, Changrun Lu, MS, Fergus M. Clydesdale, PhD, FACN and Eric A. Decker, PhD

Coca Cola Company, Atlanta, Georgia (A.J.B.)
Dept. of Food Science, University of Massachusetts, Amherst, Massachusetts (C.L., F.M.C., E.A.D.)



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  		Fig. 1. The antioxidant activity of wheat bran esterified phenolics and their hydrolyzed counterparts (10 µM) in a Brij 35-stabilized salmon oil emulsion. Emulsions were allowed to autooxidize at 25°C for 120 hours and lipid oxidation was monitored by measuring thiobarbituric acid reactive substances (TBARS).

 




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