Effects of processing on the phenolic contents, antioxidant activity and volatile profile of wheat bran tea

Abstract

Summary Wheat bran is a major milling by‐product with significant nutritional importance. This study investigated the influence of processing on the antioxidant activity and volatile profile of wheat bran tea. The processing protocol involved two different pretreatments: soaking and cellulase treatment, followed by steaming and roasting. The results indicated that total phenolic content and antioxidant activity were reduced post both pretreatments, but increased after steaming, and dramatically increased after roasting. The cellulase‐roasted samples had significantly higher antioxidant activity compared to soak‐roasted samples. A total of forty key volatile compounds were identified in the wheat bran tea. The total volatile compounds were significantly increased by both soaking and cellulase treatments and steaming, but reduced by roasting. Compared to soaking pretreatment, cellulase pretreated samples had significantly higher total volatile compounds at each processing step. This study offers a practical method in processing of wheat bran into novel grain tea products.

Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea

“…Epidemiological studies have consistently shown that the consumption of sorghum products is associated with reduced risk of chronic diseases, including type II diabetes, cardiovascular diseases, and cancer owing to the phenolic profile (Awika & Rooney, 2004). Recently, a large variety of cereal grain tea emerged in the market due to their unique flavor and function, such as Tartary buckwheat tea, barley tea, and wheat bran tea (Guo et al, 2011; Wang, Sun, Zhang, & Fang, 2019). Therefore, sorghum grain may be used to produce a novel nutraceutical tea beverage.…”

Three‐solvent extracting method comprehensively evaluates phenolics profile and antioxidant activities of Tartary buckwheat

“…DPPH values of 70% ethanol extracts were significantly higher than the rest of extracts, this suggested that 70% ethanol extracts played an important role in antioxidant activities of Tartary buckwheat. The present DPPH values of Tartary buckwheat were higher than that of colored barley (11.45 μmol TE/g) (Suriano et al., 2019), wheat bran (1,420.2 ± 2.0 μg TEAC/g) (Wang et al., 2019), and Tartary buckwheat reported by Liu et al. (2018).…”

“…ABTS values of 80% acetone, ethyl acetate, and 70% ethanol extracts ranged from 4,975.8 ± 275.0 to 6,242.2 ± 149.5, 968.56 ± 13.32 to 1,085.3 ± 16.4, and 10,130 ± 368 to 12,380 ± 171 mg TE/100 g DW, respectively. The present ABTS values of Tartary buckwheat were significantly higher than wheat bran (1,657.1 ± 1.1 μg TEAC/g) (Wang et al., 2019) and sorghum grains (31.15 ± 1.81 mg TE/(g db)) (Xiong et al, 2020). This may be due to Tartary buckwheat contains more phenolics than cereals, and the three‐solvent extracting method was adopted in the present study.…”

Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches

“…Firstly, they might originate from the raw materials of SS, including roasted wheat and wheat bran, which contained pyrazine compounds, such as 2-methylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, etc. [ 21 , 22 ]. Secondly, they were formed by a Maillard reaction during processing; their precursors were α-amino acids, carbohydrates, and α-dicarbonyl compounds.…”