17C-1 |
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K. ZHOU and L. Yu. Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742 Significant antioxidative activities have been detected in several wheat samples. However, no research for comparing the antioxidant properties of wheat aleurone and bran has been reported. It is interesting to know how the post-harvesting treatment may influence the antioxidant properties of wheat-based products. In our study, Swiss red wheat grain, bran, aleurone, and micronized aleurone were evaluated and compared for their oxygen radical absorbance capacity (ORAC) and radical scavenging activities against stable DPPH· and cation ABTS·+. In addition, total phenolic content and phenolic acid composition were determined. The results showed micronized aleurone had greatest antioxidant activities, TPC, and phenolic acid composition. This study indicates that antioxidants including phenolic acids are concentrated in aleurone fraction of wheat bran, and further processing may alter the availability of antioxidants.
Session 17C, Food Chemistry: Cereals, grains, legumes and their products
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