Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour


Zilic S., Serpen A., Akillioglu G., Jankovic M., GÖKMEN V.

JOURNAL OF CEREAL SCIENCE, vol.56, no.3, pp.652-658, 2012 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 56 Issue: 3
  • Publication Date: 2012
  • Doi Number: 10.1016/j.jcs.2012.07.014
  • Journal Name: JOURNAL OF CEREAL SCIENCE
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.652-658
  • Keywords: Wheat bran, Debranned flour, Phytochemicals, Antioxidant capacity, LIPOXYGENASE ACTIVITY, SOYBEAN LIPOXYGENASE, BAKING PROPERTIES, DIETARY FIBER, ACID, CAROTENOIDS, LAYERS

Abstract

In this study, the distribution of phenolic compounds and yellow pigments in wheat grains and their relation to the total antioxidant capacity of bran and debranned flour was investigated. Yellow pigments, the activity of lipoxygenase (LOX) and peroxidase (POX) enzymes were also determined. The bran fraction was found to contain significantly higher concentrations of phenolic acids, flavonoids and yellow pigments. The LOX activity was concentrated in endosperm and embryo, while the POX activity mostly concentrated in the bran fraction. The results suggest that the bran fraction of wheat would potentially provide naturally occurring antioxidants. From the health benefit point of view, a small level of bran incorporation to bread can be recommended to increase dietary fibre and phytonutrients in the diet. (C) 2012 Elsevier Ltd. All rights reserved.