Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties

Spring, einkorn and emmer wheat species - potential rich sources of free ferulic acid and other phenolic compounds

“…High TP content was typical for Granny, Postoloprtská přesívka 6, SW Kadrilj and Jara varieties (620 ± 19.0, 615 ± 125, 603 ± 88.1 and (Yu et al 2003). The total phenolic content was found to be the highest (1258-3157 mg/kg) in bran layer, followed by that of grains (168-459 mg/kg) and the lowest it was in flour (44-140 mg/kg) (Vaher et al 2010). The results of Adom et al (2003) in eleven wheat varieties showed total phenolic content (1208-1463 mg GAE/kg) not significantly different, however with significant differences in total ferulic acid content (P < 0.05).…”

Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers

“…In addition, interest in dietary fiber is a consequence of the belief that it contributes positively to the consumer's health and quality of life due to its physiological effects [19].wheat bran is the most popular source of dietary fiber, with widespread recommendations for prevention and treatment of constipation and diabetes and reducing the risk of certain types of cancer [20][21][22][23]. It forms a good source of protein and minerals, in addition to its high fiber content and antioxidant activity [24,25].…”

“…The observed antioxidant activity may be attributed to the added wheat bran fibers. It has been illustrated that wheat bran contains high total phenolic contents with high radical scavenging capability and antioxidant activity [25]. Furthermore, olive oil, virgin and refined, contains also phenolic compounds with high antioxidant power [18].…”

Antioxidant Activity of Milling Fractions of Selected Cereals

“…It is evident that bran has higher content of total phenolic than flour. This is not surprising because it is well known that phenolic compounds are concentrated in the bran fractions of cereals that are removed during the milling of cereals into white flour (KIM et al, 2006;VAHER et al, 2010). ABDEL-AAL et al, (2001) investigated the distribution of phenolic acids in wheat milling fractions.…”

“…The important part of phytochemicals with low molecular weight present in cereal grain is group of antioxidants such as tocopherols, lignans, flavonoids and phenolic acids. Antioxidants are defined as molecules that, at low concentration and specific assay conditions, can delay or prevent oxidation of an oxidizable substrate (VAHER et al, 2010). Higher concentrations of these compounds are found in the outer layers of the kernel which constitute the bran (KIM et al, 2006).…”