Ferulic acid from aleurone determines the antioxidant potency of wheat grain (Triticum aestivum L.)

被引：94

作者：

Anson, Nuria Mateo ^{[1
,2
]}

van den Berg, Robin ^{[1
]}

Havenaar, Rob ^{[1
]}

Bast, Aalt ^{[2
]}

Haenen, Guido R. M. M. ^{[2
]}

机构：

[1] TNO Qual Life, NL-3700 AJ Zeist, Netherlands

[2] Univ Maastricht, NL-6200 MD Maastricht, Netherlands

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2008年 / 56卷 / 14期

关键词：

Triticum aestivum L; antioxidant capacity; aleurone; ferulic acid; TEAC (Trolox equivalent antioxidant capacity); polyphenols;

D O I：

10.1021/jf800445k

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Grain is an important source of phytochemicals, which have potent antioxidant capacity. They have been implicated in the beneficial health effect of whole grains in reducing cardiovascular disease and type 2 diabetes. The aim of the present study was to identify the most important antioxidant fractions of wheat grain. It was found that the aleurone content of these fractions was highly correlated with the antioxidant capacity of the fractions (r = 0.96, p < 0.0001). Ferulic acid appeared to be the major contributor to the antioxidant capacity in fractions with higher antioxidant capacity. The contribution of protein was rather limited. It was concluded that the antioxidant potency of wheat grain fractions is predominantly determined by aleurone content, which can be attributed to the presence of relatively large amounts of phenolic compounds, primarily ferulic acid.

引用

页码：5589 / 5594

页数：6

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