Antioxidant activities of corn fiber and wheat bran and derived extracts

Bauer, Jonas L.; Harbaum‐Piayda, Britta; Stöckmann, Heiko; Schwarz, Karin

doi:10.1016/j.lwt.2012.06.012

Cited by 29 publications

(23 citation statements)

References 43 publications

(48 reference statements)

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“…Thus, increasing attention is being paid to the development 12 of natural food antioxidants 13 with no side effects, which have the advantages of high safety, strong antioxidant capacity, easy preservation and other characteristics. In recent years, many scholars have researched the antioxidant activity of corn tassel 14 and corn fiber 15 , but the antioxidant activity of corn germ oil has not been investigated. Reactive oxygen species ROS are the intermediate product of human metabolism, and they maintain a dynamic balance in the human metabolism 16 .…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted Aqueous Enzymatic Extraction of Corn Germ Oil: Analysis of Quality and Antioxidant Activity

et al. 2018

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An efficient method of ultrasound-assisted aqueous enzymatic extraction of corn germ oil was established, and its quality and antioxidant activity were studied. The optimum auxiliary extraction conditions with ultrasound were as follows: the ultrasonic treatment time was 20 minutes, and the ultrasonic temperature was 40°C. The corn germ oil extracted by the aqueous enzymatic method had better quality indexes in comparison with that exacted by the solvent. The fatty acid compositions of corn germ that was oil-extracted by two kinds of methods had almost no significant differences. The tea polyphenols (TP) exhibited remarkable antioxidant effects on corn germ oil during a storage stability test. Meanwhile, we focused on the antioxidant activity of corn germ oil, and the results showed that corn germ oil could effectively scavenge 1,1-diphenyl-2-picrylhydrazyl(DPPH), hydroxyl radical and superoxide anion free radicals. Thus, corn germ oil is a kind of functional oil with excellent antioxidant activity and could be used as a free radical scavenger in the food or other industries.

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Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted Aqueous Enzymatic Extraction of Corn Germ Oil: Analysis of Quality and Antioxidant Activity

et al. 2018

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“…The evaluation of the hexanal, from lipid oxidation, is also used to assess the quality and/or stability of wheat flour. Currently, the solid-phase microextraction technique (SPME) has been employed for the extraction and analysis of volatile compounds, such as hexanal, in cereal flours (Cramer et al 2005;Giannetti et al 2014;Kaseleht et al 2011) and the results have been expressed as area under the curve of the volatile compounds being analyzed (Bauer et al 2013;Cramer et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Fortification of whole wheat flour with different iron compounds: effect on quality parameters and stability

et al. 2018

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The aim of this study was to evaluate the effects of fortification of whole wheat flour with different iron compounds, such as ferrous sulfate (FS), ferrous fumarate (FF), reduced iron (RI), ferric sodium ethylenediaminetetraacetate (NaFeEDTA), microencapsulated ferrous sulfate (FSm) and microencapsulated ferrous fumarate (FFm), on quality parameters: color, titratable acidity, peroxide value (PV) and hexanal values, during 120 days of storage. An iron content of 1.38 mg/100 g was quantified in non-fortified whole wheat flour and after fortification, the iron levels ranged from 4.80 to 6.29 mg/100 g. The fortification of whole wheat flour with different iron compounds showed changes on the quality parameters evaluated during storage with exception of the color. The whole flour acidity was affected mainly by NaFeEDTA. Compounds FS and FFm presented the highest PV in whole flour after 30 days of storage. Whole flours fortified with FS and FSm presented higher hexanal levels after 30 and 90 days of storage, respectively. Whole flours fortified with RI and NaFeEDTA presented more stability on quality parameters evaluated during storage period. Therefore, the different iron compounds, when used on whole wheat flour fortification, affect differently the quality of the product during storage.

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“…Wheat bran is an undervalued byproduct of wheat milling with high dietary fiber content (36.5-52.4%), vitamins, minerals and antioxidants (Esposito et al 2005;Vitaglione et al 2008;Bauer et al 2012). Wheat bran is an undervalued byproduct of wheat milling with high dietary fiber content (36.5-52.4%), vitamins, minerals and antioxidants (Esposito et al 2005;Vitaglione et al 2008;Bauer et al 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Many studies have revealed that consumption of dietary fiber can reduce the risk of coronary heart disease, lower the cholesterol and blood lipid, and improve intestinal health. Wheat bran is an undervalued byproduct of wheat milling with high dietary fiber content (36.5-52.4%), vitamins, minerals and antioxidants (Esposito et al 2005;Vitaglione et al 2008;Bauer et al 2012). Therefore, wheat bran has been used widely to increase the nutritional value of different foods particularly bakery products.…”

Section: Introductionmentioning

confidence: 99%

Effect of Wheat Bran of Reduced Phytic Acid Content on the Quality of Batter and Sponge Cake

Majzoobi

Pashangeh

Farahnaky

2012

Journal of Food Processing and Preservation

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The main aim of this study was to include hydrothermaled and yeast fermented wheat bran (0%, 5%, 10%, 15% and 20%, w/w) in the sponge cake recipe to increase the application of the bran in human diet. The phytic acid content of the control reduced from 29.0 to 15.8 and 21.5 mg/g after hydrothermal and fermentation, respectively. The hydrothermaled barn had 9.5% fiber content that was higher than the control (8.5%) and fermented bran (8.8%). Addition of the hydrothermaled bran resulted in highest batter density and consistency, lowest cake volume, darkest color and hardest texture. Nevertheless, the organoleptic properties of the cakes were similar to the control when no more than 10% of all kinds of the bran were included. In total, inclusion of maximum 10% hydrothermaled bran into the sponge cake recipe resulted in an acceptable cake with lowest phytic acid content. Practical Applications Wheat bran is an undervalued byproduct of wheat milling factories that contains high level of dietary fiber and many other nutrients. Therefore, inclusion of wheat bran in human diet can enhance his general health. Nevertheless, the phytic acid content of the bran should be reduced before its application. The results of this study can be applicable for the cake or confectionary producers who want to incorporate wheat bran of reduced phytic acid content in the sponge cake recipe. Hydrothermal and fermentation treatments were applied to reduce the phytic acid content of the bran. These two treatments can be used by the wheat milling industry as a further treatment to reduce the phytic acid content of the bran to increase its nutrition value.

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Antioxidant activities of corn fiber and wheat bran and derived extracts

Cited by 29 publications

References 43 publications

Ultrasound-assisted Aqueous Enzymatic Extraction of Corn Germ Oil: Analysis of Quality and Antioxidant Activity

Ultrasound-assisted Aqueous Enzymatic Extraction of Corn Germ Oil: Analysis of Quality and Antioxidant Activity

Fortification of whole wheat flour with different iron compounds: effect on quality parameters and stability

Effect of Wheat Bran of Reduced Phytic Acid Content on the Quality of Batter and Sponge Cake

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