Effects of region and cultivar on alkylresorcinols content and composition in wheat bran and their antioxidant activity

Gunenc, Aynur; HadiNezhad, Mehri; Tamburic-Ilincic, L.; Mayer, Paul M.; Hosseinian, Farah

doi:10.1016/j.jcs.2013.01.003

Cited by 38 publications

(36 citation statements)

References 30 publications

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“…Alkylresorcinols are known to occur in cereal grains and their occurrence in wheat bran has been widely reported. 9,[11][12][13][14]25 The distribution of alkylresorcinols identified is similar to that found in previous works, 9,[11][12][13][14]25 although in the present work we have extended the series of identified alkylresorcinols up to C 27 .…”

Section: Journal Of Agricultural and Food Chemistrysupporting

confidence: 90%

“…12 In addition, sterol ferulates present anti-inflammatory effects and are also effective antitumor-promoters. 31 Finally, the important amounts of alkylresorcinols present in wheat bran are of special value since they are involved in multiple biological activities, including antimicrobial, 32 antiparasitic, 33,34 antioxidant, 13,14,35 and antimutagenic activities. 9,11,12,36 In conclusion, we report a comprehensive description of the chemical composition of lipids in wheat bran that opens up new possibilities for a more complete industrial utilization of this side-stream in the context of a wheat bran biorefinery.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

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Comprehensive Study of Valuable Lipophilic Phytochemicals in Wheat Bran

Prinsen

Gutiérrez

Faulds

et al. 2014

J. Agric. Food Chem.

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Wheat bran, the major side-stream generated in the milling of wheat grains in the production of white flour, contains significant quantities of carbohydrate and proteins. While not interfering with flour utilization, the bran could be considered as an important feedstock within a biorefinery concept. Wheat bran also contains some amounts of lipids that can be used as a source of valuable phytochemicals. Gas chromatography and mass spectrometry analysis of the lipid composition of destarched wheat bran demonstrated that the predominant lipids found in wheat bran were free fatty acids (ca. 40% of total lipids), followed by acylglycerols (40%). Additionally, important amounts of alkylresorcinols (13% of total lipids) and steroid compounds (hydrocarbons, ketones, free sterols, sterol glycosides, sterol esters, and sterol ferulates) (7% of total lipids) were also present among the lipids of wheat bran. The use of wheat bran as a valuable source of phytochemicals of interest in the context of a wheat bran biorefinery is discussed.

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Section: Journal Of Agricultural and Food Chemistrysupporting

confidence: 90%

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

Comprehensive Study of Valuable Lipophilic Phytochemicals in Wheat Bran

Prinsen

Gutiérrez

Faulds

et al. 2014

J. Agric. Food Chem.

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“…Spectrophotometer, Cary 50 Bio, Varian Inc., Australia) against a blank of distilled water. Ferulic acid (FA) was employed as standard, and TPC values were calculated as FA equivalents per gram of samples (Gunenc, HadiNezhad, et al, 2013).…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 99%

Wheat Bran Dietary Fiber: Promising Source of Prebiotics with Antioxidant Potential

Gunenc¹,

Alswiti²,

Hosseinian³

2017

JFR

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The potential of wheat bran (WB) addition as a prebiotic source were demonstrated using yogurt with probiotics (Lactobacillus acidophilus and Bifidobacterium lactis). Yogurts (with 4% WB) were significantly (P < 0.05) different in total bacterial counts (9.1 log CFU/mL), and total titratable acidity % (TTA, 1.4%) compared to controls during 28 days cold storage (4C). Additionally, WB-total dietary fiber contents and their bound phenolic profiles were investigated as well as the antioxidant activity of WB-water extractable polysaccharides (WEP) was studied. HPLC analysis of alkaline hydrolyzed DF fractions showed that insoluble DF had higher phenolic acids (84.2%) content than soluble DF (15.8%). Also, crude-WEP showed stronger antioxidant activity compared to purified-WEP with an ORAC of 71.88 and 52.48 µmol TE/g, respectively. Here we demonstrate WB has potentials as a source of prebiotics, which may have the potentials for functional foods and nutraceutical applications.

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“…They are of interest due to their potential health benefits (6,31). Although their antioxidant potential has been demonstrated in vitro (19,20,28,46), more studies are needed to determine whether this effect is also seen in vivo.…”

Section: Phenolics In Grainsmentioning

confidence: 99%