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Xavier Rouau - One of the best experts on this subject based on the ideXlab platform.
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Wheat grain tissue proportions in Milling Fractions using biochemical marker measurements: Application to different wheat cultivars
Journal of Cereal Science, 2011Co-Authors: C. Barron, Valérie Lullien-pellerin, Marie-francoise Samson, Xavier RouauAbstract:Abstract Measurement of biochemical markers allows the quantification of wheat ( Triticum spp.) grain tissue proportions in Milling Fractions. In order to evaluate the ability of extending this methodology to an unknown wheat grain batch, the variability of the markers in the different tissues was assessed on various wheat cultivars. Ferulic acid trimer amounts in the outer pericarp ranged from 0.97 to 1.67 μg mg −1 (dm) with an average value equal to 1.31 μg mg −1 (dm). Alkylresorcinols amounts in a composite layer, including the testa, the inner pericarp and the nucellar epidermis, ranged from 10.5 to 16.7 mg g −1 (dm), with an average value equal to 14.0 mg g −1 (dm). In the aleurone layer, phytic acid amounts ranged from 94.9 to 187.2 mg g −1 (dm) with an average value equal to 152 mg g −1 (dm) whereas, para-coumaric acid ranged from 0.08 to 0.29 μg mg −1 with an average level of 0.18 μg mg −1 . In the embryonic axis, wheat germ agglutinin ranged from 879 μg g −1 to 2086 μg g −1 with an average value of 1487 μg g −1 . The impact of this variability on tissue proportion determination was evaluated and a strategy to decrease the prediction error was suggested. Percentages of the outer pericarp, intermediate layer (including the testa), aleurone layer and embryonic axis within grains were calculated and their variability discussed.
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Biochemical markers: Efficient tools for the assessment of wheat grain tissue proportions in Milling Fractions
Journal of Cereal Science, 2009Co-Authors: Youna Hemery, Joel Abecassis, Per Aman, Valérie Lullien-pellerin, Xavier Rouau, Marie-francoise Samson, Walter Von Reding, Cäcilia Spoerndli, C. BarronAbstract:To produce safe and healthy whole wheat food products, various grain or bran dry fractionation processes have been developed recently. In order to control the quality of the products and to adapt these processes, it is important to be able to monitor the grain tissue proportions in the different Milling Fractions produced. Accordingly, a quantitative method based on biochemical markers has been developed for the assessment of grain tissue proportions in grain Fractions. Grain tissues that were quantified were the outer pericarp, an intermediate layer (including the outer pericarp, the testa and the hyaline layer), the aleurone cell walls, the aleurone cell contents, the endosperm and the germ, for two grain cultivars (Tiger and Crousty). Grain tissues were dissected by hand and analysed. Biochemical markers chosen were ferulic acid trimer, alkylresorcinols, para-coumaric acid, phytic acid, starch and wheat germ agglutinin, for outer pericarp, intermediate layer, aleurone cell walls, aleurone cell contents, endosperm and germ respectively. The results of tissue quantification by hand dissection and by calculation were compared and the sensitivity of the method was regarded as good (mean relative errors of 4% and 8% for Crousty and Tiger outer layers respectively). The impact of the analytical variability (maximum 13% relative error on coarse bran) was also regarded as acceptable. Wheat germ agglutinin seems to be a promising marker of wheat germ: even if the quantification method was not able to quantify the germ proportions in Milling Fractions, it was able to classify these Fractions according to their germ content. The efficiency of this method was tested, by assessing the grain tissue proportions of Fractions exhibiting very different compositions such as flour, bran and aleurone-rich Fractions obtained from three different grain or bran dry fractionation processes (conventional Milling, debranning process, production of aleurone-rich Fractions from coarse bran). By calculation of the composition of the different products generated, it was possible to study the distribution of the different tissues among Fractions resulting from the different fractionation processes. This quantitative method is thus a useful tool for the monitoring and improvement of processes, and allows the effects of these processes to be understood and their adaption to reach the objectives.
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Variability in dehydrodiferulic acid composition of durum wheat (Triticum durum Desf.) and distribution in Milling Fractions
Journal of Cereal Science, 1998Co-Authors: I. Lempereur, Anne Surget, Xavier RouauAbstract:Abstract The dehydrodiferulic acid content of different common and durum wheat grains and Milling Fractions was determined by an HPLC procedure. The 8-O-4′, 5–8′ benzofuran, 5–8′ and 5-5′ dehydrodimers were identified in all samples studied and occurred in decreasing relative amounts, respectively. Durum wheats were twice as concentrated in dimers as common wheats. An important genetic variation for dehydrodiferulic acid content was shown within durum wheat grains, whereas the agronomic conditions had no effect. There was 10 to 20 times more dehydrodiferulic acids in external layers (aleurone, bran) than in the starchy endosperm of durum wheat grains. The content and composition in dimers of the inner endosperm did not vary according to genotypes and cultivation conditions. The ratio of dehydrodimers to monomers of ferulic acid which represented an index of dimerisation, was 1·6 times higher in the external layers of the grain than in the endosperm. No relation was found, however, between the degree of ferulic acid dimerisation and the Milling behaviour of durum wheat grains.
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genetic and agronomic variation in arabinoxylan and ferulic acid contents of durum wheat triticum duruml grain and its Milling Fractions
Journal of Cereal Science, 1997Co-Authors: I. Lempereur, Xavier Rouau, Joel AbecassisAbstract:Abstract Total arabinoxylan (AXt), water-extractable arabinoxylan (WeAX) and ferulic acid (FA) from five cultivars of durum wheat ( Triticum durum L.), grown under four different agronomic conditions, were measured. Among the varieties analysed, AXt, WeAX and FA contents ranged between 4·07%–6·02%, 0·37%–0·56% and 0·784 mg/g–7·98 mg/g, respectively. High genetic and agronomic variability was detected for AXt, WeAX and FA. AXt and FA increased sharply in Milling products for extraction rates above 60%. FA was quantified in durum wheat Milling Fractions. High concentrations of FA esterified to cell-wall arabinoxylans were found in the aleurone layer (69% of total FA), germ and seedcoat (26·6% of total FA). Only trace amounts were detected in the starchy endosperm (1·4% of total FA). A highly significant correlation appeared between AXt and FA contents.
Vieno Piironen - One of the best experts on this subject based on the ideXlab platform.
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folate in oats and its Milling Fractions
Food Chemistry, 2012Co-Authors: Minnamari Edelmann, Laura Nyström, Susanna Kariluoto, Vieno PiironenAbstract:abstract Total folate content in oat varieties from three harvesting years (2006–2008), and in oats Milling frac-tions, was determined using microbiological assay. Furthermore, folate vitamer distribution in MillingFractions were examined with the UPLC method, which was taken in use and validated. The total folatecontent of the cultivars varied moderately within each year. The average content in the 2008 samples was685 ng/g dm. The UPLC method proved fast and sensitive for determining seven folate monoglutamatesin cereal samples. Folate content in Fractions, which are normally discarded, such as flour from oat cuttingand flaking, were 1.5- to 2.5-fold higher than in native grain. The main folate vitamers found in the oatFractions were 5-CH 3 -H 4 folate, 5-HCO-H folate, and 5,10-CH + -H folate. The UPLC results more closelymatched the microbiological results compared to those that are usually achieved with HPLC methods.This study illustrates that oats and, especially, by-products of Milling are good sources of folate. 2012 Elsevier Ltd. All rights reserved.
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Total plant sterols, steryl ferulates and steryl glycosides in Milling Fractions of wheat and rye
Journal of Cereal Science, 2007Co-Authors: Laura Nyström, Aki Paasonen, Anna-maija Lampi, Vieno PiironenAbstract:The total plant sterol, steryl ferulate and steryl glycoside contents in wheat and rye Milling Fractions show that there are significant differences in both sterol content and composition between various Milling Fractions collected from a commercial mill. Total sterols were analysed by gas chromatography after acid and alkaline hydrolyses. The steryl conjugates were first extracted with acetone, fractionated on solid phase extraction (SPE) cartridges and then analysed individually (steryl glycosides by gas chromatography and steryl ferulates by reverse phase-high performance liquid chromatography with UV detection. Differences in sterol contents of the wheat samples were greater than in the rye samples. The highest total sterol content was found in wheat germ, but surprisingly high sterol contents, that were comparable to bran, were found in some flour Fractions. Contents of steryl ferulates were high in the bran Fractions contributing up to 17% of total sterols. The variation in the content of steryl glycosides in the samples was lower and contributed less than 10% of total sterols. These results show that much of the bioactive components may be lost when certain flour Fractions produced in common flour Milling procedures are discarded. However, some of these Fractions with significantly high sterol contents could possibly be introduced into Milling products used in breadmaking and the food industry without greatly compromising consumer acceptability.
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Steryl phenolic acid esters in cereals and their Milling Fractions.
Journal of agricultural and food chemistry, 2002Co-Authors: Piia Hakala, Anna-maija Lampi, Velimatti Ollilainen, Ulrike Werner, Michael Murkovic, Kristiina Wähälä, Sampo Karkola, Vieno PiironenAbstract:The steryl ferulate contents of rye and wheat grains and their Milling Fractions were analyzed using a reversed-phase high-performance liquid chromatographic (HPLC) method. HPLC-mass spectrometry was used for identification. In addition, steryl ferulates of some selected Milling byproducts were determined. The total steryl ferulate contents of rye and wheat grains were 6.0 and 6.3 mg/100 g, respectively. Uneven distribution of steryl ferulates in the grains led to considerable differences in the Milling products; their steryl ferulate contents ranged from trace amounts in flours with low ash content to 20 and 34 mg/100 g in rye and wheat brans, respectively. Campestanyl ferulate and sitostanyl ferulate were the main components, followed by campesteryl ferulate and sitosteryl ferulate, whereas sitosterol was the main component in total sterols. Among the other samples, a byproduct of rice Milling (pearling dust) was the best source of steryl ferulates, its total steryl ferulate content being 119 mg/100 g, whereas no measurable amounts of steryl ferulates were measured in oat bran or pearling dust of barley. The results indicated that rye and wheat and especially their bran Fractions are comparable to corn as steryl ferulate sources.
Per Aman - One of the best experts on this subject based on the ideXlab platform.
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Biochemical markers: Efficient tools for the assessment of wheat grain tissue proportions in Milling Fractions
Journal of Cereal Science, 2009Co-Authors: Youna Hemery, Joel Abecassis, Per Aman, Valérie Lullien-pellerin, Xavier Rouau, Marie-francoise Samson, Walter Von Reding, Cäcilia Spoerndli, C. BarronAbstract:To produce safe and healthy whole wheat food products, various grain or bran dry fractionation processes have been developed recently. In order to control the quality of the products and to adapt these processes, it is important to be able to monitor the grain tissue proportions in the different Milling Fractions produced. Accordingly, a quantitative method based on biochemical markers has been developed for the assessment of grain tissue proportions in grain Fractions. Grain tissues that were quantified were the outer pericarp, an intermediate layer (including the outer pericarp, the testa and the hyaline layer), the aleurone cell walls, the aleurone cell contents, the endosperm and the germ, for two grain cultivars (Tiger and Crousty). Grain tissues were dissected by hand and analysed. Biochemical markers chosen were ferulic acid trimer, alkylresorcinols, para-coumaric acid, phytic acid, starch and wheat germ agglutinin, for outer pericarp, intermediate layer, aleurone cell walls, aleurone cell contents, endosperm and germ respectively. The results of tissue quantification by hand dissection and by calculation were compared and the sensitivity of the method was regarded as good (mean relative errors of 4% and 8% for Crousty and Tiger outer layers respectively). The impact of the analytical variability (maximum 13% relative error on coarse bran) was also regarded as acceptable. Wheat germ agglutinin seems to be a promising marker of wheat germ: even if the quantification method was not able to quantify the germ proportions in Milling Fractions, it was able to classify these Fractions according to their germ content. The efficiency of this method was tested, by assessing the grain tissue proportions of Fractions exhibiting very different compositions such as flour, bran and aleurone-rich Fractions obtained from three different grain or bran dry fractionation processes (conventional Milling, debranning process, production of aleurone-rich Fractions from coarse bran). By calculation of the composition of the different products generated, it was possible to study the distribution of the different tissues among Fractions resulting from the different fractionation processes. This quantitative method is thus a useful tool for the monitoring and improvement of processes, and allows the effects of these processes to be understood and their adaption to reach the objectives.
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molecular weight and structure units of 1 3 1 4 β glucans in dough and bread made from hull less barley Milling Fractions
Journal of Cereal Science, 2004Co-Authors: Annica A M Andersson, Roger Andersson, Elin Armo, Emilie Grangeon, Helena Fredriksson, Per AmanAbstract:Abstract Milling Fractions of hull-less barley, and dough and bread with hull-less barley flour (40%) and wheat flour (60%) were analysed in an investigation of how the properties of (1→3, 1→4)-β-glucan were affected by Milling, dough formation and bread making. Calcofluor average molecular weight ( M ¯ cf ) and molecular weight distribution and the cellotriosyl/cellotetraosyl ratio of the (1→3, 1→4)-β-glucan were determined. Four different hull-less barley samples were milled to produce straight-run white flours, shorts, bran and whole-meal flours. The molecular weight distributions were unimodal for all Fractions, and the ( M ¯ cf ) range was between 117×104 and 188×104. These parameters were similar for all barleys, although ( M ¯ cf ) was somewhat lower in white flour and bran Fractions and somewhat higher in shorts and whole-meal. The cellotriosyl/cellotetraosyl ratio (1.5–1.8) was also similar in all Fractions. Doughs and breads were made to study how flour type (sifted or whole-meal barley flour), water content, yeast, mixing time and fermentation time affect (1→3, 1→4)-β-glucan. The molecular weight distribution of (1→3, 1→4)-β-glucan was polymodal with two or three populations for all doughs and breads, and the ( M ¯ cf ) decreased with increasing mixing and fermentation time. These results indicated that (1→3, 1→4)-β-glucan was degraded by endogenous β-glucanases in the barley and/or wheat flour. The molecular weight was not significantly affected by bread-baking and other factors. After mixing and fermentation the cellotriosyl/cellotetraosyl ratio was about 1.7–1.8 and was thus not significantly different from that of the flour blends. Thus to retain high molecular weight (1→3, 1→4)-β-glucan, which is important for its cholesterol-lowering effect, it is thus important to keep the mixing and fermentation time as short as possible when baking hull-less barley bread.
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Alkylresorcinols in cereals and cereal products.
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Alastair B Ross, Begoña Alfaro, Meike Schüpphaus, Vicky Sinclair, † And Afaf Kamal-eldin, Martin J Shepherd, Per AmanAbstract:The alkylresorcinol (AR) content of 8 commonly consumed cereals, 125 Triticum cultivars, Milling Fractions of wheat and rye, bread, and other cereal products was analyzed. ARs were found in wheat (489−1429 μg/g), rye (720−761 μg/g), triticale (439−647 μg/g), and barley (42−51 μg/g), but not in rice, oats, maize, sorghum, or millet. One durum wheat variety was found to have an exceptionally low level of ARs (54 μg/g) compared to other durum wheat varieties (589−751 μg/g) and Triticum species analyzed. The AR content of Milling Fractions closely followed the ash content and could be used as a marker of the presence of bran in flour. Using hot 1-propanol extraction, all ARs could be extracted from bread, contrary to previous studies which suggested that ARs were destroyed during baking. Cereal products varied greatly in AR content, with those containing wheat bran or whole rye having the highest content. Keywords: Alkylresorcinols; cereals; cereal products; rye; wheat; bran; biomarker; baking
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Water unextractable polysaccharides from three Milling Fractions of rye grain
Carbohydrate Polymers, 1996Co-Authors: Mathias Nilsson, Roger Andersson, Luc Saulnier, Per AmanAbstract:Abstract Water unextractable material from bran, an intermediate Milling fraction and sieved flour of rye grain were sequentially extracted at room temperature with saturated barium hydroxide, water, 4 M potassium hydroxide and water followed by extraction with 2 m potassium hydroxide in a boiling water bath, giving repeatable recoveries of extracts and polysaccharide residue compositions in collected Fractions. Total recoveries of polysaccharide residues in extracts and residue from the different water unextractable materials were 78–88%. Extracts in which 90–93% of the carbohydrates were arabinose and xylose residues were obtained by extraction with saturated barium hydroxide. Subsequent extraction with water yielded a fraction in which 64–68% of the carbohydrates were glucose residues. The extraction with hot alkali resulted in extracts in which 85–89% of the carbohydrates were arabinose and xylose residues. The ara/xyl ratio in the collected Fractions ranged from 0.1–1.3, with the lowest ratios in Fractions that precipitated after neutralisation of the 4 m potassium hydroxide extract and the highest ratios in the unextractable residues. Structural characterisation with 1H-NMR spectroscopy revealed varying substitution patterns for arabinoxylans in the different extracts and that glucose residues in the extracts essentially originated from mixed-linked β-glucan. The proportion of disubstituted xylose residues was lower in barium hydroxide extracts compared to the other main extracts. A highly branched heteroxylan was extracted with hot alkali. The polysaccharides found in the corresponding extracts for all the starting materials had generally similar structural features, but the yield differed considerably.
Ralph L. Obendorf - One of the best experts on this subject based on the ideXlab platform.
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Minerals, phytic acid, tannin and rutin in buckwheat seed Milling Fractions
Journal of the Science of Food and Agriculture, 2001Co-Authors: Kathryn J. Steadman, Monica S. Burgoon, Betty A. Lewis, Steven E. Edwardson, Ralph L. ObendorfAbstract:The composition of common buckwheat (Fagopyrum esculentum Moench) seed Milling Fractions depends upon the relative abundance of various seed tissues in each. Fancy (light) flour contains mainly central endosperm, while the bran Milling fraction has seed coat and some embryo tissues. Phytate, found in protein bodies of embryo and aleurone cells, is the major storage form of phosphorus, potassium, magnesium and some microelements in seeds. Phytic acid (35-38 g kg(-1)) and minerals are concentrated in bran, a Milling fraction with high concentrations of phytate-rich tissues. Polyphenolics, including condensed tannins (proanthocyanidins), are also concentrated in bran (11-15 g kg(-1)). Rutin is concentrated in the hull of common buckwheat (0.8-4.4 g kg(-1)). Rutin concentration is low (0.2-0.3 g kg(-1)) in groats of common buckwheat but higher (0.7-0.8 g kg(-1)) in bran containing hull fragments. Rutin is 300-fold more concentrated (81 g kg(-1)) in groats of tartary buckwheat (Fagopyrum tataricum (L) Gaertn) than in groats of common buckwheat. Only small amounts of quercetin were detected. Bran is a concentrated source of phytic acid and tannins, a consideration in consumption of large amounts of buckwheat bran for nutritional or medicinal purposes. (C) 2001 Society of Chemical Industry.
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buckwheat seed Milling Fractions description macronutrient composition and dietary fibre
Journal of Cereal Science, 2001Co-Authors: Kathryn J. Steadman, Monica S. Burgoon, Betty A. Lewis, Steven E. Edwardson, Ralph L. ObendorfAbstract:The structure of the mature buckwheat achene and groat is discussed in relation to Milling Fractions and nutritional composition. Whole groats contain 55% starch, 12% protein, 4% lipid, 2% soluble carbohydrates, 7% total dietary fiber (TDF), 2% ash, and 18% other components (organic acids, phenolic compounds. tannins. phosphorylated sugars, nucleotides and nucleic acids, unknown corn pounds. The composition of the Milling Fractions reflects the relative abundance of seed tissues. Starch is concentrated in the central endosperm. Protein, oil, soluble carbohydrates and minerals are concentrated in the embryo. Commercial 'Fancy' flour, a light-coloured flour, is mostly central endosperm and contains 75% starch, 6% protein, 1% lipid, 1% soluble carbohydrates, 3% TDF, 1% ash. and 13% other components. Although the embryo traverses the central endosperm, during Milling parts of the embryo separate with the aleurone and seed coat in the bran fraction. Bran, with little central endosperm, contains 18% starch, 36% protein, 11% lipid, 6% soluble carbohydrates, 15% TDF, job ash, and 7% other components. Buckwheat bran also is a rich source of TDF and soluble dietary fibre (SDF), particularly bran with hull fragments (40% TDF of which 25% is SDF), while bran without hull fragments has 16% TDF of which 75% is SDF. (C) 2001 Academic Press.
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Fagopyritols, D-chiro-inositol, and other soluble carbohydrates in buckwheat seed Milling Fractions.
Journal of agricultural and food chemistry, 2000Co-Authors: Kathryn J. Steadman, Monica S. Burgoon, Rebecca L. Schuster, Betty A. Lewis, Steven E. Edwardson, Ralph L. ObendorfAbstract:Fagopyritols are mono-, di-, and trigalactosyl derivatives of D-chiro-inositol that accumulate in seeds of common buckwheat (Fagopyrum esculentum Moench) and may be important for seed maturation and as a dietary supplement. Fagopyritols and other soluble carbohydrates were assayed in mature groats and 11 Milling Fractions of common buckwheat seed. Because fagopyritols are in embryo and aleurone tissues, differences in fagopyritol concentrations reflect varying proportions of these tissues in each Milling fraction. Bran Milling Fractions contained 6.4 g of total soluble carbohydrates per 100 g of dry weight, 55% of which was sucrose and 40% fagopyritols. Flour Milling Fractions had reduced fagopyritol concentration [0.7 g/100 g of dry weight total fagopyritols in the dark (Supreme) flour and 0.3 g/100 g in the light (Fancy) flours]. Fagopyritol B1 was 70% of total fagopyritols in all Milling Fractions. Fagopyritols were 40% of total soluble carbohydrates in groats of two cultivars of common buckwheat but 21% in groats of tartary buckwheat [Fagopyrum tataricum (L.) Gaertn.], probably a reflection of environment and genetics. A rhamnoglucoside present in tartary buckwheat was not detected in common buckwheat.
Fereidoon Shahidi - One of the best experts on this subject based on the ideXlab platform.
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the antioxidant potential of Milling Fractions from breadwheat and durum
Journal of Cereal Science, 2007Co-Authors: Chandrika M Liyanapathirana, Fereidoon ShahidiAbstract:The effect of primary processing, namely Milling, on the phenolic content and antioxidant capacity of two wheat cultivars, namely Canada Western Amber Durum (Triticum turgidum L. var. durum) and Canada Western Red Spring (Triticum aestivum L.) was studied. The Milling products: bran, flour, shorts and feed flour Fractions were examined. In addition, semolina was an end-product of durum wheat Milling. Antioxidant activity of wheat phenoliocs was evaluated using oxygen radical absorbance capacity, inhibition of photochemiluminescence, the Rancimat method, and inhibition of oxidation of low-density lipoprotein cholesterol and deoxyribonucleic acid. The phenolic composition of wheat extracts was determined using high performance liquid chromatography. Bran showed the highest antioxidant activity whereas the endosperm possessed the lowest in both cultivars examined. The phenolic compounds are concentrated in the outermost layers namely the bran. The consumption of wheat with bran in the form of whole grain may provide beneficial health effects.
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Antioxidant and free radical scavenging activities of whole wheat and Milling Fractions
Food Chemistry, 2007Co-Authors: Chandrika M. Liyana-pathirana, Fereidoon ShahidiAbstract:The effects of Milling on the phenolic content and antioxidant capacity of two wheat cultivars, namely CWAD (Canadian Western Amber Durum; Triticum turgidum L. var. durum) and CWRS (Canadian Western hard red spring; Triticum aestivum L.) were studied. The Milling of wheat afforded several Fractions, namely bran, flour, shorts and feed flour. In addition, semolina was the end-product of durum wheat Milling. Among different Milling Fractions the bran had the highest phenolic content while the endosperm possessed the lowest amount and this was also reflected in free radical and reactive oxygen species (ROS) scavenging capacity, reducing power and iron (II) chelation capacity of different Milling Fractions in the two cultivars. This study demonstrated the importance of bran in the antioxidant activity of wheat, hence consumption of whole wheat grain may render beneficial health effects.
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antioxidant properties of commercial soft and hard winter wheats triticum aestivum l and their Milling Fractions
Journal of the Science of Food and Agriculture, 2006Co-Authors: Chandrika M Liyanapathirana, Fereidoon ShahidiAbstract:The total phenolic content (TPC), total antioxidant activity (TAA), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity, inhibition of coupled oxidation in a β-carotene–linoleate model system, iron(II) chelation activity and inhibition of copper-induced oxidation of human low-density lipoprotein (hLDL) cholesterol of 80% ethanolic extracts of soft and hard winter wheat samples and their Milling Fractions, namely flour, germ, bran and shorts, were investigated. Soft wheat extracts examined demonstrated higher TPC and TAA compared to those of hard wheat extracts. The germ fraction possessed the highest TPC, followed by bran, shorts, whole grain and flour for both wheat types examined. The TAA of both wheat types showed similar results except that shorts performed better than bran in this assay. Free radical scavenging properties of whole grain and Milling Fractions of both soft and hard wheat samples were examined against DPPH radical. The germ and flour Fractions demonstrated the highest and lowest DPPH radical scavenging activity, respectively, among wheat Fractions. Wheat extracts were also efficient in preventing bleaching of β-carotene, which is also known to be free radical mediated. In the iron(II) chelation assay the flour extracts demonstrated excellent activity, while the germ extracts showed a weak activity. The trends were similar in both soft and hard wheat for the iron(II) chelation assay. Wheat extracts also inhibited copper-induced oxidation of hLDL. In LDL oxidation assay, wheat extracts performed better than the reference antioxidant, ferulic acid. Thus wheat phenolics may serve as effective antioxidative components as measured by in vitro techniques. Copyright © 2005 Society of Chemical Industry
