Abstract
A wheat bran oily extract obtained with supercritical carbon dioxide at 25.0 ± 0.1 MPa and 40 ± 2 °C has been analyzed in order to determine some valuable bioactive compounds as alkylresorcinols, α-linolenic acid, steryl ferulates, tocopherols and phenolic compounds, which levels were around 47, 37, 18, 7 and 0.025 mg/g oily extract, respectively. To our knowledge, this is the first time that the presence of steryl ferulates has been observed in a supercritical fluid extract of wheat bran and that γ-tocopherol has been described in wheat bran oily extracts. Other common quality parameters, directly correlated with oxidative degradation, were also evaluated. Acidity values around 15% oleic acid were detected, while low levels of hydroperoxides (around 2.4 meq O2/kg) and very low levels of hexanal (0.21 ppb) were found. Composition of the wheat bran oily extract was stable during 155 days of storage at 21 °C and darkness, and only a slight decrease in alkylresorcinols and tocopherols contents (13% and 20%, respectively) was observed. These results indicated an attractive potential of the obtained oily extract for industrial applications as food ingredients, nutraceuticals, and others.
Highlights
The addition of antioxidants is the most widely used strategy for reducing oxidation, and the consequent loss of quality in food products
The food industry has been always interested in lipophilic antioxidants, and the most commonly used have been synthetic ones, such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT)
Natural antioxidants are demanded by the food industry for inhibiting the enzymes that produce browning and hyperpigmentation, which occur in plants and animals by the synthesis of melanin and other brown pigments, as tyrosinase and other PPO (Poly-phenol-oxidase) enzymes
Summary
The addition of antioxidants is the most widely used strategy for reducing oxidation, and the consequent loss of quality in food products. The often negative effects of these compounds on health and the increasing demand for natural additives by consumers highlight the necessity of new lipophilic antioxidants that could control oxidation during processing and storage [1]. A wide variety of natural substances with a high phenolic content has been studied to determine their capacity as tyrosinase inhibitors and their potential to replace the most commonly used sulphiting agents, which are known to produce allergenic reactions, among other effects on human health [2]. Wheat bran is an important source of bioactive compounds, which are related to the human health-protective mechanisms of whole-grain cereals in general [3]. Some of these bioactive compounds, Foods 2020, 9, 625; doi:10.3390/foods9050625 www.mdpi.com/journal/foods
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