Effect of thermal processing on antioxidant properties of purple wheat bran

Li, Wende; Pickard, Mark; Beta, Trust

doi:10.1016/j.foodchem.2007.01.024

Cited by 175 publications

(125 citation statements)

References 24 publications

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“…High TPC is generally regarded as an indication of high total antioxidant capacity [20]. The very high TPC of chokecherry (Table 1), up three to six times greater than the other five fruits, showed its potent potential as a source of natural antioxidants.…”

Section: Discussionmentioning

confidence: 98%

Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn

Hydamaka

Lowry³

et al. 2009

Open Life Sciences

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Antioxidant capacity and phenolic compounds (phenolic acids and anthocyanins) of four berry fruits (strawberry, Saskatoon berry, raspberry and wild blueberry), chokecherry and seabuckthorn were compared in the present study. Total phenolic content and total anthocyanin content ranged from 22.83 to 131.88 g/kg and 3.51 to 13.13 g/kg, respectively. 2,2-Diphenyl-1-picryhydrazyl free radical scavenging activity ranged from 29.97 to 78.86%. Chokecherry had the highest antioxidant capacity when compared with berry fruits and seabuckthorn. The highest caffeic acid, gallic acid and trans-cinnamic acid levels were found in chokecherry (6455 mg/kg), raspberry (1129 mg/kg) and strawberry (566 mg/kg), respectively. Caffeic acid was also the major phenolic acid in Saskatoon berry (2088 mg/kg) and wild blueberry (1473 mg/kg). The findings that chokecherry has very high antioxidant capacity and caffeic acid levels, are useful for developing novel value-added antioxidant products and also provide evidence essential for breeding novel cultivars of fruit plants with strong natural antioxidants.

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Section: Discussionmentioning

confidence: 98%

Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn

Hydamaka

Lowry³

et al. 2009

Open Life Sciences

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“…Baking of the bread might also have had an effect on polyphenol concentrations, because anthocyanin pigments readily degrade during thermal processing (38). Li et al (39) showed that the antioxidant capacity of heat-treated purple wheat bran was not diminished, but whether this holds true for the amylaseinhibiting properties of the anthocyanins after baking is not known.…”

Section: Discussionmentioning

confidence: 99%

Collapse and reorganization of a food web of Mwanza Gulf, Lake Victoria

Downing

Nes

Janse

et al. 2012

Ecological Applications

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Starchy food products differ in the rate of starch digestion, which can affect their metabolic impact. In this study, we examined how the in vivo starch digestibility is reflected by the glycemic response, because this response is often used to predict starch digestibility. Ten healthy male volunteers [age 21 6 0.5 y, BMI 23 6 0.6 kg/m 2 (mean 6 SEM)] participated in a cross-over study, receiving three different meals: pasta with normal wheat bran (PA) and bread with normal (CB) or purple wheat bran (PBB). Purple wheat bran was added in an attempt to decrease the rate of starch digestion. The meals were enriched in 13 C and the dual isotope technique was applied to calculate the rate of appearance of exogenous glucose (RaE). The purple wheat bran in bread does not affect in vivo starch digestibility. However, the iAUC of RaE after men consumed PA was less than after they consumed CB (P , 0.0001) despite the similar glucose response. To conclude, the glycemic response does not always reflect the in vivo starch digestibility. This could have implications for intervention studies in which the glycemic response is used to characterize test products.

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“…For example, a study by Rice-Evans et al [30] showed that the antioxidant activity of malvidin aglycone is higher than that of malvidin-3-glucoside. Li et al [31] also found baking anthocyanin-rich purple wheat bran at 177 °C for 20 min increased its DPPH scavenging activity. Yue and Xu [25] reported that the DPPH free radical scavenging capability of bilberry extract increased first and then decreased with increase of heating time when heated at 100 and 125 °C.…”

Section: Effect Of Ultrasound On the Antioxidant Capacity Of Pg-3-glumentioning

confidence: 93%

Stability, Antioxidant Capacity and Degradation Kinetics of Pelargonidin-3-glucoside Exposed to Ultrasound Power at Low Temperature

et al. 2016

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Abstract:As an alternative preservation method to thermal treatment, ultrasound is a novel non-thermal processing technology that can significantly avoid undesirable nutritional changes. However, recently literature indicated that anthocyanin degradation occurred when high amplitude ultrasound was applied to juice. This work mainly studied the effect of ultrasound on the stability and antioxidant capacity of pelargonidin-3-glucoside (Pg-3-glu) and the correlation between anthocyanin degradation and •OH generation in a simulated system. Results indicated that the spectral intensities of Pg-3-glu decreased with increasing ultrasound power (200-500 W) and treatment time (0-60 min). The degradation trend was consistent with first-order reaction kinetics (R 2 > 0.9100). Further study showed that there was a good linear correlation between Pg-3-glu degradation and •OH production (R 2 = 0.8790), which indicated the important role of •OH in the degradation of anthocyanin during ultrasound exposure. Moreover, a decrease in the antioxidant activity of solution(s) containing Pg-3-glu as evaluated by the DPPH and FRAP methods was observed after ultrasound treatment.

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Effect of thermal processing on antioxidant properties of purple wheat bran

Cited by 175 publications

References 24 publications

Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn

Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn

Collapse and reorganization of a food web of Mwanza Gulf, Lake Victoria

Stability, Antioxidant Capacity and Degradation Kinetics of Pelargonidin-3-glucoside Exposed to Ultrasound Power at Low Temperature

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