Bioactive compounds and antioxidant potential of soft wheat and oat bran on the Algerian market

Samira Meziani,Lahouaria Labga,Rawda Benguella,Souad Saidani,Imene Bekhaled

doi:10.51745/najfnr.4.7.245-251

Abstract

Background: Rich in dietary fibers and beneficial to health, wheat and oats have been a popular part of the human diet. The whole grain is rich in protein, lipid, starch and phenolic compounds concentrated at the level of the peripheral layer of the bran. Aims: The natural compounds and the antioxidant potential of two different species of soft wheat and oat bran on the Algerian market have been studied in this work. Wheat bran was furnished by Azzouz’s Cereal and Dried Vegetable Cooperative (CCLS) being the most commercialized oat bran in Algeria. Material and Methods: Some parameters and bran biochemical compounds such as proteins, cellulose, ash content, phenolics, and antioxidant potential (DPPH) were determined using different techniques and methods (infra-red approach spectrophotometer, and flame spectrophotometer). Results: The results obtained showed that studied soft wheat bran was rich in protein (17.36%). Concerning cellulose, a high value was recorded for this bran variety 11.3%, which was lower for oat bran (2.7%). The maximum concentration of potassium and sodium was observed in the soft wheat bran variety; 3.16 mg/L, 30.36 mg/L respectively. The levels of the phenolic compounds were 0.720 ± 0.050 mg EAG / g and 1.101 ± 0.01mg EAG / g for the oat bran and the soft wheat bran respectively. These results underline that both studied brans contain significant levels of compounds essential for consumer needs. Conclusions: The studied soft wheat bran variety is considered to be an important source of phytonutrients. Keywords: Wheat, oat, antioxidants, radical scavenging, phenolic contents.

Highlights

Wheat and oats constitute a valuable source of dietary fiber in the human diet showing various health benefits
The starch content was low for wheat bran (SWBAZ) 16.4%, and high 38.9% for oat bran (OB) sample
The extraction of phenolic compounds with ethanol in our samples allowed us to calculate the yield of each extract, determined by 10 g of plant material expressed as a percentage

Summary

Introduction

Wheat and oats constitute a valuable source of dietary fiber in the human diet showing various health benefits. The whole grain of cereals is found with higher amount at the level of the peripheral grain part (i.e. the envelopes, AL and germ) Their quantities decrease concomitantly with the separation processes used to isolate the starchy endosperm [3] that are rich in natural compounds including phenolics, carotenoids, vitamins especially vitamin E being beneficial in whole grains [4]. Cereal bran, such as that obtained from wheat and oats, was used in animal and poultry feed [5]. Conclusions: The studied soft wheat bran variety is considered to be an important source of phytonutrients

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