CHED 359 |
| Polyphenols are antioxidant molecules found naturally in many food sources, including whole grain foods. Evidence suggests the consumption of foods high in antioxidants may yield benefits such as lower risks of heart disease by preventing the oxidation of lipids and cholesterol, which, when oxidized, contribute to plaque buildup on artery walls. Another benefit is that whole grain diets reduce blood pressure in subjects who have high cholesterol and decreases the risk of metabolic syndrome and diabetes. Whole grain foods have gained increasing popularity since the US government issued its 2005 Dietary Guidelines, which included the advice that Americans should consume at least 3 ounce-equivalents of whole grain products per day. In addition, at least half the grains consumed should be whole grains. There is now a Whole Grain Council stamp on food labels which indicates a content of whole grains of 27 grams or more in a serving of the product. Samples of commonly consumed foods available in whole grain and non-whole grain versions, such as pastas and breads, are compared based on total antioxidant content. Hydrolysis of samples with a NaOH solution allows for bound phenol determination, while simple extraction with a methanol solution is used to determine the free polyphenol content. Spectrophotometry is then utilized to quantitatively determine phenol content for each sample, with the use of the Folin Ciocalteu reagent. Results will be discussed. |
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Undergraduate Research Poster Session: Analytical Chemistry
11:00 AM-1:00 PM, Monday, March 26, 2007 Hyatt Regency Chicago -- Riverside Center, Poster
Division of Chemical Education |