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  • Title: [Determination of reduced and oxidised glutathione in wheat flours and doughs (author's transl)].
    Author: Weber F, Grosch W.
    Journal: Z Lebensm Unters Forsch; 1978 Aug 30; 167(2):87-92. PubMed ID: 706809.
    Abstract:
    A quantitative method for the analysis of reduced (GSH) and oxidised (GSSG) glutathione in cereals has been developed. The steps are: Extraction of the flour or dough and carboxymethylation of GSH, gel filtration on Sephadex G-50, chromatography on Dowex 50 WX8 and after basic cleavage determination of the separated GSSG with 5,5'-dithiobis(2-nitrobenzoic acid), separation of carboxymethylated GSH on Dowex 1X8 and determination with 2,4,6-trinitrobenzenesulfonic acid. When analysing for the amount of GSH and GSSG in flours of three varieties of wheat the former ranged from 0.27 to 0.46 mumol/g and the latter from 0.26 to 0.38 mumol/g. After kneading for 5 min to a dough the GSH disappeared with a corresponding increase in GSSG.
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