Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions
Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions
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DOI：
10.1016/j.foodchem.2005.01.032
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发表时间：
2006-04-01
期刊：
影响因子：
8.8
通讯作者：
Cui, SW
中科院分区：
文献类型：
--
作者：
Kim, KH;Tsao, R;Cui, SW
采用Folin-Ciocalteu法和HPLC法对四种不同类型的小麦麸皮中的酚酸进行了提取和分析。提取物及其水解产物的抗氧化活性也进行了评价。红小麦麸皮中总酚含量高于白色小麦。我们发现，大多数的酚酸存在于结合形式的小麦麸皮。这些酚酸可以通过在碱性或酸性条件下水解麸皮来释放;然而，前者比后者更有效地释放游离酚酸。阿魏酸，香草酸，和胡萝卜酸是主要的个人酚酸在研究麦麸。总阿魏酸的主要部分来自碱水解。红麸皮和白色麸皮的碱解组分具有较强的抗氧化活性，而酸解组分的抗氧化活性较低。麸皮提取物的抗氧化活性强于游离酚酸。(c)2005爱思唯尔有限公司保留所有权利。
Four different types of wheat bran were extracted and analyzed for phenolic acids using the Folin-Ciocalteu method and HPLC. The extracts and their hydrolysis products were also evaluated for their antioxidant activities. The total phenolic content of the red wheat bran was higher than that of the white wheat. We found that the majority of the phenolic acids existed in a bound form in wheat bran. These phenolic acids can be released by hydrolyzing the bran under alkaline or acidic conditions; however, the former was more efficient in the release of free phenolic acids than the latter. Ferulic, vanillic, and syringic acids were the major individual phenolic acids in the studied wheat bran. The main portion of the total ferulic acid was from alkaline hydrolysis. The alkaline hydrolysable fractions had greater antioxidant activities, while the acid hydrolysable fractions showed lower activities in both the red and white bran. The antioxidant activity of bran extract was stronger than that of free phenolic acids. (c) 2005 Elsevier Ltd. All rights reserved.