Abstract
ABSTRACTExtracts of wheat bran and barley husk with solvents of different polarity were analyzed to determine the concentration of bioactive compounds (phytic acid, saponins, flavonoids, total phenolic compounds and phenolic profile) and their antioxidant activity by DPPH and ABTS assays. The results showed that the phytic acid concentration in wheat bran was higher than the phytic acid concentration in barley husk. The concentration of saponins was inverse with higher concentrations in barley husk than wheat bran. The solvents with the highest extraction of phytochemicals were 80% ethanol in wheat bran and 50% acetone in barley husk. The chromatograph profile showed that wheat bran presented a greater concentration of caffeic acid and barley husk contained kampferol. The properties of extraction solvents significantly affected the concentration of flavonoids, phenolic compounds, and antioxidant activity. The addition of water to the solvents increased the extraction efficiency of bioactive compounds and antioxidant activity. The results for barley husk are among the first reported because there are few studies on this cereal.
Highlights
Phytochemicals are known for helping to prevent oxidative stress and maintain a balance between oxidants and antioxidants
Wheat bran consists of cuticle, epicarp, endocarp, test, and aleurone and there may be small concentrations of phytic acid that contribute to its total quantification
The concentrations of phytic acid found in the analyzed samples were lower than those found in other whole grain cereals, which favors the quality of wheat bran and barley husk
Summary
Phytochemicals are known for helping to prevent oxidative stress and maintain a balance between oxidants and antioxidants. The strong antioxidant activity of flavonoids, phenolic compounds, and saponins, as well as their ability to eliminate free radicals have special attention.[1] Phenolic compounds are bioactive compounds possessing antioxidant properties that promote health by protecting against oxidation.[2,3] Some studies have demonstrated that grain fractions (bran, bread flour, reduction flour, shorts) possess different antioxidant capacities.[4,5] Wheat bran has been reported to show a concentration of phenolic acids in the aleurone layer and cell wall.[6,7] Studies have shown that barley contains phenolic compounds in free and bound forms of the bran fraction’s outer layer.[8] the concentration of phenolic compounds in bran and husk is not well known due to few studies to draw upon for more information. The amount of phenolic compounds extracted depends on the polarity and the structure of the phenols that are present in the sample. In addition to phenolic compounds, phytic acid is considered an antinutritional compound
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
