Bioactive compounds and antioxidant activity of wheat bran and barley husk in the extracts with different polarity

López-Peréa, Patricia; Guzmán‐Ortiz, Fabiola Araceli; Román‐Gutiérrez, Alma Delia; Castro-Rosas, J; Gómez‐Aldapa, Carlos A.; Rodríguez‐Marín, María L.; Falfán‐Cortés, Reyna Nallely; González-Olivares, Luis Guillermo; Torruco‐Uco, Juan G.

doi:10.1080/10942912.2019.1600543

Cited by 50 publications

(29 citation statements)

References 54 publications

(65 reference statements)

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“…Distribution of ferulic acid as a major contributor to the antioxidant activity was unevenly balanced within decreased order from Bran > Shorts > C3-C1 > B1 > B2-B3. Many authors confirmed that ferulic acid distribution in cereals varied within the kernel where the highest content remains in the outer layers and lowest in the endosperm [53][54][55].…”

Section: Phenolic Acids In Milling Fractionsmentioning

confidence: 94%

Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain

Šimić

Horvat

Lalić

et al. 2019

Foods

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Two hull-less barley varieties were roller-milled, and breaks (B) and reduction flours (C), shorts, and bran were collected. Shorts, which mainly originate from endosperm cells with a smaller amount of the outer layers, had the largest yield (48.87-51.54%). Ash (0.82-3.10%) and protein (9.95-14.8%) increased from flours toward shorts and bran, while starch decreased (82.31-48.69%). In contrast to clear distribution differences in protein content (bran > shorts > C > B), albumins/globulins content was lowest in bran (0.78-0.90 g/100 g dw ), and their distribution between fractions was uneven and genotype dependent. Distribution of hordeins (6.69-10.49 g/100 g dw ) was more distinct and generally decreased in order from bran > B > shorts > C. The proportion of nutritionally poor C-hordeins in total hordeins varied from 28.33% to 30.24%, without significant differences between fractions. The β-glucan content varied from 0.80% to 7.49% with decreasing content in the order bran, shorts > C > B. Shorts and bran could be classified as moderate and high β-glucan flour (5.70-7.22%). The total phenolic and antioxidant activities ranged from 0.91 to 2.21 mg GAE/g dw and 28.81-72.06%, respectively. Ferulic and sinapic acids determined by high-performance liquid chromatography (HPLC) were major contributors to the antioxidant activity (45.16-1026.91 ug/g dw and 18.93-206.52 ug/g dw ), respectively. The yield and high content of phytonutrients make hull-less barley shorts suitable for the production of health-promoting food and food supplements.

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Section: Phenolic Acids In Milling Fractionsmentioning

confidence: 94%

Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain

Šimić

Horvat

Lalić

et al. 2019

Foods

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“…The Maillard reaction often occurs along with other reactions and processes. The increasing of antioxidant activity could be the result of synergistic interactions between phenols and compounds such as carbohydrates and proteins in samples (López-Perea et al., 2019; Xu et al., 2020). The presence of a large amount of sugar also increases antioxidant activity, since soluble carbohydrates can act synergistically with phenolic compounds and increase antioxidant activity (Xu et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

Chemical and microbial evaluation of biscuits made from wheat flour substituted with wheat sprouts

Đurović

Radovanović

Mandić

et al. 2020

Food sci. technol. int.

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The aim of this work was to produce biscuits from wheat flour substituted with different amounts of wheat sprout powder (2.5–7.5%). The biscuits were subjected to chemical, phytochemical, and microbial evaluations. The crude protein, fat, and ash contents and the energy value of the biscuits increased with increasing percentage of wheat sprout powder. Adding sprouts resulted in higher values of phenolics, alpha-tocopherol, and antioxidant activity. There was no statistically significant difference in the contents of total phenolics and alpha-tocopherol between biscuits supplemented with 5% sprouts and biscuits substituted with 7.5% sprouts. The phenolic content in biscuits containing 7.5% sprouts was 245 mg gallic acid equivalents (GAE)/100 g dm compared with 110 mg GAE/100 g dm in control biscuits. Antioxidant activity was the highest in biscuits substituted with 7.5% sprouts. All levels of substitution of wheat flour with wheat sprouts had an effect on the nutritional properties of biscuits, but the substitution level of 2.5–5% is recommended for the improvement of their sensorial properties. The biscuits produced had a low microbial load and were microbiologically safe. Escherichia coli, Salmonella spp., and sulfite-reduction clostridia were not detected in any sample during the period of investigation from 2 to 60 days of storage.

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“…The extracts of the free and complex phenolic compounds were used to measure total phenolic content and antioxidant activity by the 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6sulfonic acid) (ABTS) radicals. Both of these assays were previously described in López-Perea et al (2019).…”

Section: Methodsmentioning

confidence: 99%

Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process

Tibola

Fontes

Miranda

et al. 2020

Pesq. agropec. bras.

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The objective of this work was to evaluate the effect of the debranning process on the deoxynivalenol (DON) content, phenolic compounds, and antioxidant activity of wheat flours, in order to determine which milling technology provides the safest and most nutritional wheat products. Grain samples from the BRS Marcante, BRS Reponte, and BRS 374 wheat (Triticum aestivum) cultivars were used to obtain both whole-wheat and white flours. For whole-wheat, grains were debranned at different times (20 and 40 s). The debranning process significantly reduced the DON content in the whole-wheat flours from all cultivars. The DON concentration decreased 22 and 28% in the 20 and 40 s debranning treatments, respectively, when compared with the treatment without debranning. In addition, phenolic compound content and antioxidant capacity are significantly higher in the whole-wheat flours. The debranning process contributes to the production of safer and healthier foods, by reducing DON content and retaining phenolic compounds and antioxidant activity in whole-wheat flours.

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Bioactive compounds and antioxidant activity of wheat bran and barley husk in the extracts with different polarity

Cited by 50 publications

References 54 publications

Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain

Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain

Chemical and microbial evaluation of biscuits made from wheat flour substituted with wheat sprouts

Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process

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