Antioxidant properties of wheat and rye bran extracts obtained by pressurized liquid extraction with different solvents

Povilaitis, Darius; Šulniūtė, Vaida; Venskutonis, Petras Rimantas; Kraujalienė, Vaida

doi:10.1016/j.jcs.2014.11.004

Cited by 34 publications

(18 citation statements)

References 29 publications

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“…Extraction of phenolic compounds from WB have been achieved through both conventional methods (e.g. distillation and Soxhlet extraction), and recently through advanced technologies such as micro‐fluidisation, ultrasonic‐assisted extraction and pressurised liquid extraction (Rebolleda et al ., ; Wang et al ., ; Povilaitis et al ., ). Various processing methods such as wheat grain germination (Anson et al ., ), enzymatic treatment, milling, electrostatic separation (Hemery et al ., ), ultrafine grinding, bread making, yeast and sourdough fermentation (Coda et al., ) can expedite extractability or bio‐accessibility of phenolic acid and other bioactive compounds in WB.…”

Section: Functional and Potential Health Properties Of Wheat Branmentioning

confidence: 97%

Composition and functionality of wheat bran and its application in some cereal food products

Onipe

Jideani

Beswa

2015

Int J of Food Sci Tech

313

178

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SummaryProduction of wheat bran (WB) for human consumption is estimated to be about 90 million tonnes per year. WB is a cheap and abundant source of dietary fibre which has been linked to improved bowel health and possible prevention of some diseases such as colon cancer. It also contains minerals, vitamins and bioactive compounds such as phenolic acids, arabinoxylans, alkylresorcinol and phytosterols. These compounds have been suggested as an aid in prevention of noncommunicable diseases such as cardiovascular disease. This article discusses WB extraction, its nutritional properties, potential health benefits, effects on quality and sensory properties of some cereal foods, and its application in some baked products as well as in fried cereal snacks, as an additive for oil reduction and fibre enrichment.

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Section: Functional and Potential Health Properties Of Wheat Branmentioning

confidence: 97%

Composition and functionality of wheat bran and its application in some cereal food products

Onipe

Jideani

Beswa

2015

Int J of Food Sci Tech

313

178

View full text Add to dashboard Cite

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“…Aqueous acetone extract of brewer's spent grains had higher antioxidant activity than extracts of hexane, ethyl acetate, aqueous methanol and even aqueous ethanol (Meneses et al ., ). However, aqueous methanol extract of rye and wheat bran gave the greatest ROO• scavenging capacity comparing to hexane and acetone extracts (Povilaitis et al ., ). MP‐AA/W showed the lowest ORAC and PSC (Table ).…”

Section: Resultsmentioning

confidence: 97%

Analysis of solvent effects on polyphenols profile, antiproliferative and antioxidant activities of mulberry (Morus alba L.) extracts

Zhang

et al. 2017

Int J of Food Sci Tech

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Summary A systematic study about the solvent effect on the mulberry polyphenol (MP) profile, antioxidant and antiproliferation capacities against human hepatoma HepG2 cells was conducted. Results indicated that MP profiles showed significant differences as a function of solvents including AA/W (acetic acid/water), MeOH/AA/W (methanol/ acetic acid/water), EtOH/AA/W (ethanol/ acetic acid/water) and ME2CO/AA/W (acetone/ acetic acid/water). Among the solvents, EtOH/AA/W took advantage in obtaining MP with the highest yield (49.81 mg GAE g−1 dw), and cellular antioxidant capacity in the PBS no‐wash protocol (63.2 μmolQE/100 g), as well as low cell cytotoxicity (≥50.0 mg mL−1). ME2CO/AA/W was the best choice for extracting MP with the most various compositions (two phenolic acids, four anthocyanins and four flavonols), greatest potential in inhibiting proliferation of HepG2 cells (EC50 = 28.2 mg mL−1) and highest intracellular antioxidant activity (38.0 μmolQE/100 g). Results provide baseline information for efficient solvent extraction to obtain MP that is promising as natural antioxidants and antitumor agents.

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“…However, many types of antioxidants that are heat intolerant have not been explored before; hence, a gentler extraction method, maceration by ethanol, was the extraction method of choice in this study. Indeed, ethanolic extraction by maceration has been regarded as an environment-friendly method of extraction 13,20,29,30 .…”

Section: Comparison Of the Extraction Methodsmentioning

confidence: 99%

“…Antioxidant capacity can be measured by several kinds of chemical assays, such as 2,2diphenyl-1-picrylhydrazyl (DPPH), 2,2 -azino-bis(3ethylbenzothiazoline-6-sulphonic acid (ABTS), ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) 4,[9][10][11][12][13] . In addition to chemical assays, some antioxidant studies have been reported on live animal cells 13,17 ; however, more animal research needs to be performed. Bioactive compounds and their antioxidant capacities, especially the neuroprotective and neuritogenic activities of extracts of upland rice, have yet to be fully explored; hence we decided to conduct this study to evaluate their capacities.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of nutrient content and antioxidant, neuritogenic, and neuroprotective activities of upland rice bran oil

Ruen-ngam¹,

Thawai²,

Sukonthamut³

et al. 2018

ScienceAsia

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Upland rice bran is an abundant and valuable antioxidant by-product of rice milling. This study compares the content of γ-oryzanol, γ-tocopherol, and phytochemicals in rice bran oil from 4 varieties of upland rice; Dok-kham (DK), Dok-kha (D), Khem-ngen (KN), and Nang-dam (ND); with that of a conventional variety, Khao Dowk Mali 105 (MA). The extraction was done by shaking rice bran in ethanol in 250 ml flask with a rice bran to a solvent ratio of 1:5 (w/v) at 200 rpm (0.447g) and 30°C in the dark for 30 min. The antioxidant capacity of the extracted oil was evaluated by several methods; DPPH, ferric reducing ability power, and ABTS ·+ assays. The colour of upland rice bran oil was dark from its phenolic and flavonoid contents. The highest contents of γ-oryzanol and γ-tocopherol were found in the bran oil from KN. The highest phytochemical content was found in the bran oil from DK. DK provided the highest antioxidant activity among the varieties mentioned. The neuroprotective and neuritogenic effects of rice bran extracts were also evaluated. D and KN extracts were the best two neuroprotective and neuritogenic extracts because they had the highest contents of γ-oryzanol and colour pigments. Thus Thai rice bran oil has the potential to be an excellent food supplement product due to its high antioxidant contents.

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Antioxidant properties of wheat and rye bran extracts obtained by pressurized liquid extraction with different solvents

Cited by 34 publications

References 29 publications

Composition and functionality of wheat bran and its application in some cereal food products

Composition and functionality of wheat bran and its application in some cereal food products

Analysis of solvent effects on polyphenols profile, antiproliferative and antioxidant activities of mulberry (Morus alba L.) extracts

Evaluation of nutrient content and antioxidant, neuritogenic, and neuroprotective activities of upland rice bran oil

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