Optimization of reaction conditions for the design of cereal-based dietary fibers with high antioxidant capacity

DOĞAN CÖMERT E., GÖKMEN V.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.102, sa.14, ss.6502-6510, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 102 Sayı: 14
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1002/jsfa.12017
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Periodicals Index Online, Aerospace Database, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Metadex, Pollution Abstracts, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.6502-6510
  • Anahtar Kelimeler: cereal bran, fiber bound antioxidants, green tea infusion, response surface methodology, INSOLUBLE-BOUND PHENOLICS, OXIDATIVE STRESS, POLYPHENOLS, GALLATE, FOODS
  • Hacettepe Üniversitesi Adresli: Evet

Özet

BACKGROUND Bound antioxidants are distinguished by their strong potential to defend the body against oxidative stress. Cereal bran fractions contain antioxidant compounds bound to dietary fiber, but this only occurs to a limited extent. Increasing the quantity of bound antioxidant compounds using soluble phenolic compounds is thought to be a possible method for designing cereal-based dietary fibers with high antioxidant potential. Certain cereal bran samples (wheat, oat, rye, and rice) were reacted with different concentrations of beverages (green tea infusion, black tea infusion, espresso, and red wine), rich in various soluble phenolic compounds. The interactive effects of parameters (time, temperature, and pH) and the optimum conditions for the reaction were determined using response surface methodology. RESULTS Green tea infusion (30 g center dot L-1) was found to be the most effective beverage. The pH rather than the time and temperature had significant (O p < 0.0001) effects on the reaction. Neutral or slightly alkaline conditions (pH 7.0-7.9) and mild temperatures (at about 50 degrees C) were found to be optimum to increase the antioxidant capacity of cereal bran samples. The total antioxidant capacity of oat bran treated with green tea infusion under optimum conditions (53.3 degrees C, pH 7.4, 60.0 min) reached 226.42 +/- 0.88 mmol Trolox equivalent center dot kg(-1). The free amino groups in cereal bran were also found to decrease (32-95%) after treatment. CONCLUSION It is possible to design functional cereal-based dietary fibers, rich in bound antioxidant compounds through treatment with green tea infusion under optimum conditions. (c) 2022 Society of Chemical Industry.