ANTIOXIDANT ACTIVITY OF DURUM-WHEAT BRAN

被引：192

作者：

ONYENEHO, SN ^{[1
]}

HETTIARACHCHY, NS ^{[1
]}

机构：

[1] N DAKOTA STATE UNIV,DEPT CEREAL SCI & FOOD TECHNOL,FARGO,ND 58105

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 09期

关键词：

D O I：

10.1021/jf00021a005

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Freeze-dried extract from durum wheat bran exhibited stronger antioxidant activity than extracts from other milling fractions. At 9 h under active oxygen method (AOM) conditions, peroxide value (PV) determinations showed that oil with the bran extract had a PV of 38.0 Mequiv/kg while the control oil had a PV of 129.0 Mequiv/kg. Extracts from the bran fractions of six durum wheat varieties had similar antioxidant activities in soy oil (PV 37.6-42.0 Mequiv/kg). However,Tenox butylated hydroxyanisole-butylated hydroxytoluene (BHA-BHT) mixture and Rosemary-AR were significantly stronger antioxidants (P < 0.005) than the extract from durum wheat bran at all the levels studied. High-performance liquid chromatographic and thin-layer chromatographic analyses of the durum wheat bran extract revealed the presence of protocatechuic, p-hydroxybenzoic, gentisic, caffeic, vanillic, chlorogenic, syringic, p-coumaric, and ferulic acids. Among the identified free phenolics, ferulic, vanillic, and p-coumaric acids were present in the highest amounts. The phenolic acids also appear to be partially responsible for the antioxidant activity of the extract.

引用

页码：1496 / 1500

页数：5

共 19 条

[11] ONYENHO SN, 1990, THESIS N DAKOTA STAT
[12] Pratt D. E., 1980, AUTOXIDATION FOOD BI, P283
[13] WATER-SOLUBLE ANTIOXIDANT ACTIVITY IN SOYBEANS
PRATT, DE
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (02) : 322 - &
[14] HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC DETERMINATION OF FERULIC ACID IN WHEAT MILLING FRACTIONS AS A MEASURE OF BRAN CONTAMINATION
PUSSAYANAWIN, V
WETZEL, DL
[J]. JOURNAL OF CHROMATOGRAPHY, 1987, 391 (01): : 243 - 255
[15] QUANTITATIVE-ANALYSIS OF PHENOLIC COMPOUNDS AFTER THIN-LAYER CHROMATOGRAPHIC SEPARATION
RAGAZZI, E
VERONESE, G
[J]. JOURNAL OF CHROMATOGRAPHY, 1973, 77 (02): : 369 - 375
[16] CHEMICAL STUDIES ON NOVEL RICE HULL ANTIOXIDANTS .1. ISOLATION, FRACTIONATION, AND PARTIAL CHARACTERIZATION
RAMARATHNAM, N
OSAWA, T
NAMIKI, M
KAWAKISHI, S
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1988, 36 (04) : 732 - 737
[17] ROTSON DA, 1982, J LIQ CHROMATOGR, V5, P75
[18] OFFICIAL TENTATIVE M
[19] 1985, SAS USERS GUIDE

← 1 2 →