33F-22 |
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K. ZHOU, J. W. Parry, and L. Yu. Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742 Bran samples from different varieties of wheat were extracted by four selected solvent systems at ambient temperature for 15 hours and Soxhlet extraction with absolute ethanol. The four solvent systems included 50% acetone (v/v), 70% methanol (v/v), 70% ethanol (v/v), and ethanol, and antioxidant activities were tested using ORAC, radical scavenging activities against stable DPPH· and cation ABTS·+, and total phenolic content. The results indicated that the 70% methanol extract exhibited the greatest DPPH radical scavenging activity. In contrast, 50% acetone extracts contained greatest level of total phenolics and showed the greatest ABTS·+ scavenging activity among all extracts from the same wheat variety. Furthermore, the greatest ORAC value was determined in 70% ethanol extract. The results suggest that the extracting solvent significantly altered the antioxidant property estimations of wheat.
Session 33F, Nutraceuticals & Functional Foods: Antioxidants and phytochemical analysis
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