硬红冬小麦制粉馏分中抗氧化剂和酚类化合物的分布

Q2 Agricultural and Biological Sciences
Lauren Renee Brewer , Jittawan Kubola , Sirithon Siriamornpun , Yong-Cheng Shi
{"title":"硬红冬小麦制粉馏分中抗氧化剂和酚类化合物的分布","authors":"Lauren Renee Brewer ,&nbsp;Jittawan Kubola ,&nbsp;Sirithon Siriamornpun ,&nbsp;Yong-Cheng Shi","doi":"10.1016/j.gaost.2024.04.001","DOIUrl":null,"url":null,"abstract":"<div><p>Mature wheat kernels contain three main parts: endosperm, bran, and germ. Flour milling results in multiple streams that are chemically different; however, the distribution of antioxidants and phenolic compounds has not been well documented in terms of conventional milling by-product streams. In this study, multiple analytical methods were used to investigate antioxidant activity and phenolic compound compositions of hard red winter wheat (whole ground wheat), the parts of a wheat kernel (bran, flour, germ), and wheat by-product streams (mill feed, red dog, shorts) for the first time. For each mill stream, phenolic compounds (total, flavonoid, and anthocyanin contents) were determined and antioxidant activities were evaluated with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, ferric reducing/antioxidant power (FRAP), and total antioxidant capacity assays. Significant differences (<em>P</em> &lt; 0.05) were observed in phenolic concentrations among fractions of bran, flour, and germ milled from the same kernels and noted that germ accounts for the majority of antioxidant properties, whereas bran contains a substantial portion of phenolic compounds and anthocyanins. Mill feed was high in phenolic content (5.29 mg FAE/g), total antioxidant capacity (866 mg/g), and antioxidant activity (up to 75% DPPH inhibition and 20.26 μmol FeSO<sub>4</sub>/g). The comprehensive information on distribution of antioxidants and phenolic compounds provides insights for future human consumption of commonly produced co-products from flour milling, and for selecting and using different milling fractions to make foods with improved nutritional properties.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000219/pdfft?md5=c504b3ae4b2d4d698212d842d5668116&pid=1-s2.0-S2590259824000219-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat\",\"authors\":\"Lauren Renee Brewer ,&nbsp;Jittawan Kubola ,&nbsp;Sirithon Siriamornpun ,&nbsp;Yong-Cheng Shi\",\"doi\":\"10.1016/j.gaost.2024.04.001\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Mature wheat kernels contain three main parts: endosperm, bran, and germ. Flour milling results in multiple streams that are chemically different; however, the distribution of antioxidants and phenolic compounds has not been well documented in terms of conventional milling by-product streams. In this study, multiple analytical methods were used to investigate antioxidant activity and phenolic compound compositions of hard red winter wheat (whole ground wheat), the parts of a wheat kernel (bran, flour, germ), and wheat by-product streams (mill feed, red dog, shorts) for the first time. For each mill stream, phenolic compounds (total, flavonoid, and anthocyanin contents) were determined and antioxidant activities were evaluated with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, ferric reducing/antioxidant power (FRAP), and total antioxidant capacity assays. Significant differences (<em>P</em> &lt; 0.05) were observed in phenolic concentrations among fractions of bran, flour, and germ milled from the same kernels and noted that germ accounts for the majority of antioxidant properties, whereas bran contains a substantial portion of phenolic compounds and anthocyanins. Mill feed was high in phenolic content (5.29 mg FAE/g), total antioxidant capacity (866 mg/g), and antioxidant activity (up to 75% DPPH inhibition and 20.26 μmol FeSO<sub>4</sub>/g). The comprehensive information on distribution of antioxidants and phenolic compounds provides insights for future human consumption of commonly produced co-products from flour milling, and for selecting and using different milling fractions to make foods with improved nutritional properties.</p></div>\",\"PeriodicalId\":33614,\"journal\":{\"name\":\"Grain Oil Science and Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2590259824000219/pdfft?md5=c504b3ae4b2d4d698212d842d5668116&pid=1-s2.0-S2590259824000219-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Grain Oil Science and Technology\",\"FirstCategoryId\":\"1087\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2590259824000219\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Grain Oil Science and Technology","FirstCategoryId":"1087","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590259824000219","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0

摘要

成熟的小麦籽粒包含三个主要部分:胚乳、麦麸和胚芽。面粉碾磨过程中会产生多种化学成分不同的副产品流;然而,在传统的碾磨副产品流中,抗氧化剂和酚类化合物的分布情况还没有得到很好的记录。本研究首次采用多种分析方法研究了硬红冬小麦(全磨小麦)、麦仁各部分(麸皮、面粉、胚芽)和小麦副产品流(磨粉机饲料、红狗肉、短裤)的抗氧化活性和酚类化合物组成。对每种小麦副产品都测定了酚类化合物(总含量、类黄酮含量和花青素含量),并用 1,1- 二苯基-2-苦基肼(DPPH)自由基清除活性、铁还原/抗氧化能力(FRAP)和总抗氧化能力测定法评估了抗氧化活性。从相同的果仁中碾磨出的麸皮、面粉和胚芽部分的酚类浓度存在显著差异(P <0.05),并指出胚芽具有大部分抗氧化特性,而麸皮则含有大量的酚类化合物和花青素。碾磨饲料的酚含量(5.29 毫克 FAE/克)、总抗氧化能力(866 毫克/克)和抗氧化活性(高达 75% 的 DPPH 抑制率和 20.26 μmol FeSO4/克)都很高。有关抗氧化剂和酚类化合物分布的综合信息为人类今后食用面粉加工过程中产生的常见副产品,以及选择和使用不同的面粉加工馏分来制造具有更好营养特性的食品提供了启示。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat

Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat

Mature wheat kernels contain three main parts: endosperm, bran, and germ. Flour milling results in multiple streams that are chemically different; however, the distribution of antioxidants and phenolic compounds has not been well documented in terms of conventional milling by-product streams. In this study, multiple analytical methods were used to investigate antioxidant activity and phenolic compound compositions of hard red winter wheat (whole ground wheat), the parts of a wheat kernel (bran, flour, germ), and wheat by-product streams (mill feed, red dog, shorts) for the first time. For each mill stream, phenolic compounds (total, flavonoid, and anthocyanin contents) were determined and antioxidant activities were evaluated with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, ferric reducing/antioxidant power (FRAP), and total antioxidant capacity assays. Significant differences (P < 0.05) were observed in phenolic concentrations among fractions of bran, flour, and germ milled from the same kernels and noted that germ accounts for the majority of antioxidant properties, whereas bran contains a substantial portion of phenolic compounds and anthocyanins. Mill feed was high in phenolic content (5.29 mg FAE/g), total antioxidant capacity (866 mg/g), and antioxidant activity (up to 75% DPPH inhibition and 20.26 μmol FeSO4/g). The comprehensive information on distribution of antioxidants and phenolic compounds provides insights for future human consumption of commonly produced co-products from flour milling, and for selecting and using different milling fractions to make foods with improved nutritional properties.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
7.30
自引率
0.00%
发文量
69
审稿时长
12 weeks
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信