Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods

Laddomada, Barbara; Caretto, Sofia; Mita, Giovanni

doi:10.3390/molecules200915666

Cited by 123 publications

(114 citation statements)

References 116 publications

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“…44,45 Ferulic acid appears to be localized in the aleurone and the hyaline layer, as it has been previously reported. 35,43,46,47 These data suggest the presence of highly feruloylated crosslinked AXs in the wheat bran (wb and Dwb), and show that destarching did not promote the removal of ferulic acid (Fig. 3b).…”

mentioning

confidence: 67%

“…46,[56][57][58][59] Phenolic compounds are reported to have strong antioxidant activity that can be associated to their ability to destroy oxygenderived free radicals, break radical chain reaction and/or chelate metals. [60][61][62] The DPPH free radical scavenging of FA probably occurs due to its hydrogen-donating ability.…”

Section: Antioxidant Activities Of the Ax Fractionsmentioning

confidence: 99%

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Sequential fractionation of feruloylated hemicelluloses and oligosaccharides from wheat bran using subcritical water and xylanolytic enzymes

et al. 2017

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Wheat bran is a major by-product of cereal production that still has limited use for advanced nutritional and material applications. A sequential process using subcritical water, membrane filtration and selective enzymatic treatments has been designed for the combined fractionation of functional high molar mass hemicelluloses (over 10 5 g mol −1 ) and oligosaccharides from wheat bran. This process not only offers increased total solid yield compared with conventional protocols based on alkaline extraction, but it also preserves the inherent functionalities of the phenolic groups that substitute the carbohydrate structures of the extracted hemicelluloses. Feruloylated arabinoxylans (F-AX) with high molar mass and significant radical scavenging activity can be isolated from the subcritical water extract. Structurally different oligosaccharides, including mixed-linkage β-D-glucan oligosaccharides (BGOs) and arabinoxylo-oligosaccharides (AXOs) can be recovered from the eluent after membrane filtration. The crosslinked residue after subcritical water extraction was further treated with xylanolytic enzymes to release valuable feruloylated arabinoxylo-oligosaccharides (FAXOs). The oligo-and polysaccharide fractions isolated from this sequential process show great potential for use as prebiotic or platform chemicals, and as polymeric matrices for carbohydrate-based materials with radical scavenging properties, respectively. IntroductionCereal processing generates large volumes of by-products that have not been exploited to their full potential for advanced nutritional and material applications. 1 Each ton processed by the wheat milling industry generates up to 0.25 tons of wheat bran that corresponds to 14-16% of the cereal kernel. 2 Due to its content of valuable biomacromolecules, such as polysaccharides (mainly hemicelluloses) and phenolic compounds, wheat bran has gained renewed interest as a raw material to be used in second generation biorefineries. 2-4Xylan is one of the most abundant biopolymers in nature as a major non-cellulosic component of plant cell walls. In particular, arabinoxylan (AX) constitutes the main hemicellulose in grasses and cereal grains, with an average composition of 20-40% depending on the species and tissue considered. View Article OnlineView Journal | View Issue substitutions. 9 Other methods have also been developed for the extraction and purification of AX from cereal by-products, including acid pretreatment, 11 microwave assisted extraction, 12 ultrasound assisted extraction, 13,14 and steam explosion extraction. 10,15 As an alternative, subcritical water extraction (SWE), also called pressurized hot water extraction (PHWE), appears as a promising green method for the isolation of hemicellulose fractions with preserved molecular functionalities and high molecular weight. The use of subcritical conditions (at temperature below critical point and pressure high enough to maintain liquid state) changes dramatically the properties of water, including density surface tension, polarity, vis...

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confidence: 67%

Section: Antioxidant Activities Of the Ax Fractionsmentioning

confidence: 99%

Sequential fractionation of feruloylated hemicelluloses and oligosaccharides from wheat bran using subcritical water and xylanolytic enzymes

et al. 2017

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“…During storage, the free and bound phenols did not significantly change, confirming retention of their antioxidant potential; moreover, the different wheat bran by‐products had diverse amount of bound phenols, L1, and M1 displaying the highest value. Laddomada et al reported that, along the wheat bran tissues, pericarp, aleurone, intermediate layer, and bran contain the highest amounts of total phenols; on the basis of these data, L1 and M1 probably contained higher amounts of these different wheat bran tissues.…”

Section: Discussionmentioning

confidence: 90%

Durum Wheat Bran By‐Products: Oil and Phenolic Acids to be Valorized by Industrial Symbiosis

Cardenia

Sgarzi

Mandrioli

et al. 2018

Euro J Lipid Sci & Tech

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Wheat bran represents one of the main by‐products of debranning/milling of wheat and is currently used for animal feeding. To evaluate other possibilities of by‐product valorization, the lipid matter and phenols in five different fractions of durum wheat bran by‐products obtained from debranning and milling are determined during storage. The lipid content (3.6%–6.3%) significantly changes in the different by‐products, showing an increasing content of free fatty acids (FFA) during 30‐day storage, which corresponded to a consistent decrease in triacylglycerols (TAG). The lipid matter is mainly composed of polyunsaturated fatty acids (57.20% ± 0.36%–59.43% ± 0.72% of total fatty acids), of which linoleic acid is the most representative, but it significantly decreases during storage. The detected free acidity level confirms lipase activity during storage, since the highest value (65.3%) is reached after 30‐day of storage. Total phenolic content of durum wheat bran by‐products does not significantly change during storage, nor does single phenolic acids in the soluble conjugated and insoluble bound fractions (except for caffeic acid). These results suggest that high value nutritional compounds can be extracted from durum wheat bran by‐products before being supplied for animal feeding, but as requested in food chains, the presence of contaminants should be excluded. Practical Applications: The adoption of an industrial symbiosis approach to transfer and share resources between dissimilar industries reflects recent European strategies on decoupling economic growth from environmental impacts. These results demonstrate that durum wheat bran by‐products, instead of being addressed to animal feeding, could be also used as a source of defatted wheat bran and oil (bran and germ oil) for industrial use (pharmaceutical, cosmetic, etc.) or human consumption. The results demonstrate that it is of outmost importance to control the high free acidity, that is, the amount of FFA, of these by‐products; to overcome this problem, it is necessary to extract the oil from fresh material as soon as possible after debranning and/or milling, in order to reduce the need for strong refining conditions to lower free acidity within the legal requirements for refined oils (≤0.5%). A drastic refining process should possibly be avoided, and discouraged for environmental sustainability reasons, because it would reduce the process yield thus rendering it economically disadvantageous. Wheat bran is one of the main by‐products of wheat milling and is widely used for animal feeding or disposed of, which produces negative environmental and economic impacts. The lipid matter and phenols in five different fractions of durum wheat bran by‐products obtained from milling and grinding are determined during storage. On the basis of these results, it is demonstrated that wheat bran by‐products can be further valorized; therefore, instead of directly addressing the final remaining product to animal feeding or inert material for building or biomass, the wheat bran c...

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“…The major process requires a genotypic and phenotypic characterization of key biological processes or pathways that are involved in the assimilation, accumulation, biosynthesis, translocation and remobilization of desired nutritional quality components such as Fe, Zn, vitamins and phenolic acids in the wheat grain [12,15,[37][38][39]. The ultimate process involves the application of biofortiication, which is the most sustainable approach that can reach the nutritional requirements of the global community in a cost-efective manner.…”

Section: Progress In Improving Nutritional Qualitymentioning

confidence: 99%

“…This includes success in increasing the bioavailability of Fe and Zn and decreasing the antinutrients such as phytic acid and polyphenols, which inhibit Fe absorption thereby reducing Fe bioavailability. However, a series of strategies to improve the bioavailability of micronutrients and phenolic acids have been deployed, this includes agronomic biofortiication and the use of nutritional enhancers [27,28,38]. Micronutrients and phenolic acids have also been reported to be pres-ent at high concentrations in the outer layers of the seed and in the wheat germ region than in the endosperm region [18,34].…”

Section: Progress In Improving Nutritional Qualitymentioning

confidence: 99%

Progress and Challenges in Improving Nutritional Quality in Wheat

Lephuthing¹,

Baloyi²,

Sosibo³

et al. 2017

Wheat Improvement, Management and Utilization

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Wheat (Triticum aestivum L.) houses a wide range of nutritional components such as iron (Fe), zinc (Zn), vitamins and phenolic acids, which are important for plant metabolism and human health. The bioavailability of these nutritional components is low due to their interaction with other components and low quantity in the endosperm. Biofortiication is a more sustainable approach that could improve the bioavailability of essential nutritional components. Substantial progress has been made to improve nutritional quality through the application of conventional, technological and transgenic approaches. This has led to the discovery, cloning and introgression of the Gpc-B1 gene; the invention of online databases with minimally characterized biosynthetic, metabolic pathways and biological processes of wheat-related species; the establishment of genetic variation in grain Fe and Zn content and the biofortiication of wheat with Zn by the HarvestPlus organization. Nonetheless, the biofortiication of wheat with micronutrients and phenolic acids is still a challenge due to incomplete understanding of the wheat genome, biosynthesis and translocation of selected nutritional components into diferent wheat grain compartments. There is a need to integrate selected omics technologies to obtain a holistic overview and manipulate key biological processes involved in the remobilization and biosynthesis of nutritional components into desired wheat grain compartments.

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Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods

Cited by 123 publications

References 116 publications

Sequential fractionation of feruloylated hemicelluloses and oligosaccharides from wheat bran using subcritical water and xylanolytic enzymes

Sequential fractionation of feruloylated hemicelluloses and oligosaccharides from wheat bran using subcritical water and xylanolytic enzymes

Durum Wheat Bran By‐Products: Oil and Phenolic Acids to be Valorized by Industrial Symbiosis

Progress and Challenges in Improving Nutritional Quality in Wheat

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