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首页> 外文期刊>International journal of food science & technology >Antioxidant profiling of native and modified cereal brans
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Antioxidant profiling of native and modified cereal brans

机译：天然和改性谷类麸皮的抗氧化特性

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摘要

Bran is detached from cereals during roller-milling operations and considered as a byproduct of milling. Bran carries phenolics and antioxidants in appreciable quantities which can be heightened by modification. In the present project, four cereals were under study that is, wheat, barley, millet and sorghum. Bran was separated from cereal grains and was subjected to size reduction that is, fine (1 mm) and coarse (2 mm) and enzymatic modification by using xylanase and cellulase. Total phenolic content (TPC), total flavonoids content (TFC) and phytic acid were determined spectrophotometrically and phenolic acids through HPLC. TPC and TFC were recorded highest in xylanase-treated millet bran (0.304 mg GAE g(-1) and 211.42 mu g g(-1) QE respectively). In vitro antioxidant activity assessed by DPPH and FRAP was found to be highest in coarse millet bran (89.51% inhibition) and native sorghum bran (722.52 mu MFeSO4 g(-1)) respectively. Phytic acid was observed highest in xylanase-treated barley bran (5.80 g per 100 g).
机译：麸皮在碾磨过程中从谷物中分离出来，被认为是碾磨的副产品。麸皮中含有大量的酚类和抗氧化剂，可通过改性使其含量增加。在本项目中，正在研究四种谷物，即小麦，大麦，小米和高粱。将麸皮与谷类谷物分离，然后通过使用木聚糖酶和纤维素酶进行细化（1毫米）和粗化（2毫米）并进行酶促改性。用分光光度法测定总酚含量（TPC），总黄酮含量（TFC）和植酸，并通过HPLC测定酚酸。 TPC和TFC在木聚糖酶处理的小米糠中记录最高（分别为0.304 mg GAE g（-1）和211.42μgg（-1）QE）。发现通过DPPH和FRAP评估的体外抗氧化剂活性分别在粗米糠（抑制率89.51％）和天然高粱米糠（722.52μMFeSO4 g（-1））中最高。在木聚糖酶处理的大麦麸中观察到植酸最高（5.80 g / 100 g）。

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