Evaluation of Antioxidant Capacity of Cereal Brans

Abstract

Several oat brans (crunchy oat bran, oat bran alone, and oat breakfast cereal) and wheat brans (wheat bran alone, wheat bran powder, wheat bran with malt flavor, bran breakfast cereal, tablet of bran, and tablet of bran with cellulose) used as dietary fiber supplements by consumers were evaluated as alternative antioxidant sources (i) in the normal human consumer, preventing disease and promoting health, and (ii) in food processing, preserving oxidative alterations. Products containing wheat bran exhibited higher peroxyl radical scavenging effectiveness than those with oat bran. Wheat bran powder was the best hydroxyl radical (OH*) scavenger. In terms of hydrogen peroxide (H2O2) scavenging, wheat bran alone was the most effective, while crunchy oat bran, oat bran alone, and oat breakfast cereal did not scavenge H2O2. The shelf life of fats (obtained by the Rancimat method for butter) increased most in the presence of crunchy oat bran. When the antioxidant activity during 28 days of storage was measured by the linoleic acid assay, all of the oat and wheat bran samples analyzed showed very good antioxidant activities. The Trolox equivalent antioxidant capacity (TEAC) assay was used to provide a ranking order of antioxidant activity. The wheat bran results for TEAC (6 min), in decreasing order, were wheat bran powder > wheat bran with malt flavor > or = wheat bran alone > or = bran breakfast cereal > tablet of bran > tablet of bran with cellulose. The products made with oat bran showed lower TEAC values. In general, avenanthramide showed a higher antioxidant level than each of the following typical cereal components: ferulic acid, gentisic acid, p-hydroxybenzoic acid, protocatechuic acid, syringic acid, vanillic acid, vanillin, and phytic acid.

A novel nutraceutical property of select sorghum (Sorghum bicolor) brans: inhibition of protein glycation

“…Sumac sorghum bran was found to have 25 times higher antioxidant capacity than the red wheat bran as measured by the antioxidant ABTS (2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) assay (Awika et al, 2005). Using another antioxidant assay, the TEAC (trolox equivalent antioxidant capacity) assay, wheat bran was shown to have three times the antioxidant capacity than oat bran (Martinez-Tome et al, 2004). Therefore, the antioxidant properties observed here are consistent with those measured by other investigators.…”

Free radical scavenging activity, phenolic contents and phytochemical evaluation of different extracts of stem bark ofButea monosperma(Lam.) Kuntze

“…In EPR experiments we generate the SO •− 4 with high redox potential, which are capable of reacting with a variety of other compounds present in the extracts (e.g. lignans, polysaccharides, anthocyanins, phytic acid, tannins and flavonoids) other than phenolics (Martínez-Tomé et al 2004). …”

HPLC Determination of Chicoric Acid in Leaves ofPosidonia oceanica.

“…On the other hand, cinnamic acid and ferulic acid have been tested for antitumor activity (Nair et al, 1991;Varnavas et al, 1991;Liu et al, 1995;Cardenas et al, 2006) with promising results. Again, obtained from different sources, gentisic acid (Martínez-Tomé et al, 2004), caffeic acid, p-coumaric acid (Sousa et al, 2004), ferulic acid (Anselmi et al, 2004), and cinnamic acid (Mansouri et al, 2005) were shown to possess antioxidant activity.…”