Phenolic acid composition and antioxidant capacity of acid and alkali hydrolysed wheat bran fractions

Verma, Brij; Hucl, P.; Chibbar, Ravindra N.

doi:10.1016/j.foodchem.2009.03.060

Cited by 185 publications

(153 citation statements)

References 38 publications

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“…The DPPH• scavenging capacity of the bran extracts was determined according to Verma et al [28] with some modifications. The initial concentration was 50 M for DPPH in all antioxidant-radical reactions, freshly prepared in methanol before measurement.…”

Section: Dpph Radical Scavenging Capacitymentioning

confidence: 99%

Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

Zhang

Ding

Dong

et al. 2018

Journal of Chemistry

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Phenolic acid profiles and antioxidant activities of outer bran, coarse bran, and shorts from blue, black, and purple wheat were analyzed. Phenolic acids were mainly in the bound form in pigmented wheat bran fractions. Phenolic acid content decreased in the order of outer bran, coarse bran, and shorts for the three pigmented wheat varieties. HPLC analysis of phenolic extracts demonstrated that the bound form of phenolic acids contained more ferulic, isoferulic, and p-coumaric acids compared to their free counterparts. Among the three pigmented wheat varieties, the bran fractions from blue wheat contained higher bound phenolic acids than the other two pigmented wheat bran fractions, except for purple coarse bran. The blue wheat outer bran had the highest total bound phenolic acid of 3458.71 g/g while the purple wheat shorts had the lowest of 1730.71 g/g. The contribution of bound phenolic acids to the total phenolic content and antioxidant activity was significantly higher than that of free phenolic acids. Blue wheat bran fractions had the highest radical scavenging activity against DPPH• while those of purple wheat gained the highest ABTS•+ scavenging activity. High correlations were observed between TPC and radical scavenging capacities for DPPH and ABTS ( 2 > 0.85, < 0.05).

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Section: Dpph Radical Scavenging Capacitymentioning

confidence: 99%

Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

Zhang

Ding

Dong

et al. 2018

Journal of Chemistry

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“…Food Sci., 33, 2015 (1): 1-7 doi: 10.17221/401/2014-CJFS The protective effects of whole grain cereals against heart disease and certain cancers may be due to the antioxidant effects of phenolics (Price et al 2008). Phenolic compounds, especially phenolic acids, are the main antioxidant contributors in wholegrain products (Kim et al 2007;Verma et al 2009;AbdelAal & Rabalski 2013). Ferulic acid has quite a high antioxidant effect (Graf 1992;Rice-Evans et al 1996;Kern et al 2003;Lin et al 2005;Price et al 2008;Itagaki et al 2009;Réblová 2012) and it is stated that because of this effect, it has been used as a food additive for preventing oxidation in Japan (Itagaki et al 2009).…”

Section: Reviewmentioning

confidence: 99%

Ferulic acid in cereals - a review

Boz¹

2015

Czech J. Food Sci.

111

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Boz H. (2015): Ferulic acid in cereals -a review. Czech J. Food Sci., 33: 1-7.Phenolic acids represent the most common form of phenolic compounds in the cereal grain and many other plants. The phytochemical ferulic acid is found in the leaves and seeds of many plants, but especially in cereals. It is the most abundant phenolic acid in common cereals, representing up to 90% of total phenolic compounds. Ferulic acid has been reported to have many physiological functions, including antioxidant, antimicrobial, anti-inflammatory, and anti-cancer activities. It is an antioxidant which neutralises free radicals (superoxide, nitric oxide, and hydroxyl radical) which could cause oxidative damage to cell membranes and DNA. Like many other antioxidants, ferulic acid reduces the level of cholesterol and triglyceride, thereby reducing the risk of heart disease.

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“…The major constituents found in their studies were sinapic, ferulic, and vanillic acids, with minor amounts of coumaric, caffeic, and syringic acids. Verma et al (2009) showed the release of vanillic, caffeic and other phenolic acid after processing wheat bran with acid and alkali treatments. Finally, total phenolic acid content observed to be more in DDK (*74 mg/100 g) when compared to UAS (40-65 mg/100 g) and DWR (50-60 mg/100 g) varieties.…”

Section: Determinations Of Individual Phenolic Acids By Hplcmentioning

confidence: 99%

Evaluation of genotypic wheat bran varieties for nutraceutical compounds

2016

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The proximate composition and bioactive components were screened in eight wheat bran cultivars such as UAS (304, 415, 428), DWR (162, 185, 1006) and DDK (1025DDK ( , 1029. The results showed that carbohydrate content ranged from 62.3 to 73.9%, protein 11-21%, fat 2.4-5.6%, ash content 5-6.5% among the wheat bran genotypes and dietary fiber content was found to be between 21 and 52%. Mineral content vary viz., Fe (0.7-2.45), Mg (4.78-8.36), K (16.47-44.58), Zn (0.78-1.44), Cu (3.35-15.79), Na (1.22-7.14) and Mn (21.77-70.09) lg/gm, highest being in UAS-428 variety, except for Ca content. Linoleic acid was the major fatty acid present to the extent of 47-53%. The antioxidant capacity of wheat bran extract through free radical scavenging showed the IC50 values (mg/mL) of 9.4 for UAS 428 and 10.55 for UAS 415 indicating higher activity. The steryl ferulates, total tocopherols and carotenoids were estimated as fat soluble nutraceuticals. Higher content of steryl ferulate was observed in DWR 185 (477 mg/100 g) followed by DDK 1025 (465 mg/100 g) and the least in UAS 415 (119 mg/100 g) variety. In conclusion genotypic wheat bran is an important source of dietary micronutrients like minerals especially in UAS variety with a potential free radical reducing ability. These varieties have health protective properties and can be incorporated in various food formulations for improved lifestyles.

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Phenolic acid composition and antioxidant capacity of acid and alkali hydrolysed wheat bran fractions

Cited by 185 publications

References 38 publications

Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

Ferulic acid in cereals - a review

Evaluation of genotypic wheat bran varieties for nutraceutical compounds

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