Effects of Home-Scale Flaking Pretreatments on Antioxidant Retention and Lipoxygenase Activity in Colored-Grain Wheat

Published: 10 August 2026| Version 1 | DOI: 10.17632/6try9xb8ss.1
Contributors:
Annemarie Srbová,
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,
,
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Description

This dataset contains the experimental data and statistical results supporting the manuscript “Effects of Home-Scale Flaking Pretreatments on Antioxidant Retention and Lipoxygenase Activity in Colored-Grain Wheat”. The study investigated the effects of soaking- and boiling-based pretreatments before home-scale flaking on lipoxygenase (LOX) activity and antioxidant compounds in ten colored-grain wheat genotypes. The dataset contains three replicate observations for each genotype × processing-step combination across five processing steps: raw grain (RG), soaked grain (SG), soaked grain flakes (SGF), boiled grain (BG), and boiled grain flakes (BGF), resulting in 150 observations. Measurements include LOX activity, total carotenoid content (TCC), total tocol content (TTC), total anthocyanin content (TAC), and individual carotenoid, tocol, and anthocyanin compounds. The dataset also includes the ANOVA results reported in the manuscript. Detailed experimental procedures, analytical methods, statistical procedures, and data interpretation are provided in the associated manuscript.

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Crop Science, Food Science, Cereal-Based Foods

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