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Phytochemicals and antioxidant properties in wheat bran
Kequan Zhou1, Lan Su, Liangli Lucy Yu
1Department of Nutrition and Food Science, 0112 Skinner Building, University of Maryland, College Park, MD 20742, USA.
Journal of Agricultural and Food Chemistry
|September 30, 2004
Summary
Wheat bran phytochemicals and antioxidant activity vary by variety and country of origin. Ferulic acid, tocopherols, and carotenoids differ, impacting their potential as natural dietary antioxidants.
Area of Science:
- Agricultural Science
- Food Science
- Nutritional Science
Background:
- Wheat bran is a rich source of bioactive compounds with potential health benefits.
- Understanding phytochemical variations in wheat bran is crucial for optimizing its use in food and health applications.
Purpose of the Study:
- To compare the phytochemical composition and antioxidant activities of wheat bran from different varieties and countries.
- To identify key bioactive compounds and their variations across samples.
Main Methods:
- Analysis of phenolic acids, tocopherols, carotenoids, and total phenolic content in wheat bran samples.
- Assessment of antioxidant activities including free radical scavenging and chelating capacities.
Main Results:
- Significant differences in phytochemical profiles and antioxidant properties were observed among wheat bran samples.
- Ferulic acid was the predominant phenolic acid (46-67% of total).
- Varied concentrations of alpha-, delta-, gamma-tocopherols, lutein, cryptoxanthin, zeaxanthin, and beta-carotene were detected.
Conclusions:
- Wheat bran phytochemical composition and antioxidant potential vary significantly based on variety and geographical origin.
- These variations highlight the importance of sourcing wheat bran for specific nutritional and antioxidant benefits.
- Wheat bran can serve as a valuable dietary source of natural antioxidants, with composition influenced by origin.