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Five phenolic acids commonly present in wheat grain and fractions were examined and compared for their radical-scavenging properties and chelating capacities. The free radical-scavenging properties were evaluated against 2,2-diphenyl-1-picryhydrazyl radical (DPPH), radical cation (ABTS + ), peroxide radical anion (O2-) and hydroxyl radical (HO), whereas the chelating properties were evaluated...
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