Distributions of phenolic compounds,yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour |
| |
| Affiliation: | 1. Maize Research Institute, Zemun Polje, Department of Technology, Slobodana Bajića 1, 11085 Belgrade-Zemun, Serbia;2. Food Research Center, Hacettepe University, 06800 Beytepe, Ankara, Turkey;3. Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey;1. Centre for Agro-Environmental Research “Enrico Avanzi” – University of Pisa, Via Vecchia di Marina 6, 56122 San Piero a Grado (Pisa), Italy;2. Department of Agriculture, Food and Environment – University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;1. Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States;2. School of Mathematics, Physics and Biological Engineering, Inner Mongolia University of Science and Technology, Baotou 014010, Inner Mongolia, China;3. Department of Plant Science and Landscape Architecture, University of Maryland, College Park, MD 20742, United States;4. Food Composition Methods Development Lab, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD 20705, United States |
| |
| Abstract: | In this study, the distribution of phenolic compounds and yellow pigments in wheat grains and their relation to the total antioxidant capacity of bran and debranned flour was investigated. Yellow pigments, the activity of lipoxygenase (LOX) and peroxidase (POX) enzymes were also determined. The bran fraction was found to contain significantly higher concentrations of phenolic acids, flavonoids and yellow pigments. The LOX activity was concentrated in endosperm and embryo, while the POX activity mostly concentrated in the bran fraction. The results suggest that the bran fraction of wheat would potentially provide naturally occurring antioxidants. From the health benefit point of view, a small level of bran incorporation to bread can be recommended to increase dietary fibre and phytonutrients in the diet. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
