Abstract
From this context we have been interested in biochemical and phytochemical parameters of local and foreign varieties of wheat bran whose purpose is to search to see if there are intraspecific and interspecific varietal differences. The study concerned five varieties of soft wheat bran selected at CCLS Sidi Bel Abbés and consumed in many regions of Algeria. The biochemical compounds of grains (proteins, cellulose, ash content and phytochemical (total phenols, flavonoids and antioxidant activity) were determined in all varieties. The wheat bran, the subject and material of this study, was obtained from whole wheat grains collected from three varieties of soft wheat and used in our case to produce and extract the maximum of soft wheat bran. The varieties used were ‘HD’ (SWBHD) and ‘Anzar’ (SWBA) local variety and one imported, ‘Habbour’ variety (SWBHB). Two samples of marketed soft wheat bran, imported, were provided in this work to compare their nutritional components. Different techniques and methods were used in this experimental study (infra-red approach spectrophotometer, flame spectrophotometer). The results obtained show that ‘Eriad’ soft wheat bran (SWBE) is rich in protein with a variation of 15.78% at 18.07%; and is slightly elevated compared to other samples. Regarding the results obtained for cellulose, a high value was recorded for (SWBTAZ) variety 11.3%, and a lower one for (SWBHB) marketed at a value of 3.6%. The maximum concentration of potassium and sodium was obtained in the SWBAZ variety with a level of 3.16 mg/l and 30.36 mg/l respectively. The evaluation of phytochemicals has shown the presence of considerable amounts of polyphenols and flavonoids qualitatively and quantitatively. SWBAZ variety was very rich in total polyphenols, flavonoids and DPPH respectively with values of (1.101±0.01 mg EAG/g) and (0.174±0.001 EC/g) (1.39±0.01 EAG/g) compared to the different varieties studied. In conclusion, the SWBAZ variety could thus be considered, in our case, as an important source of phytonutrients.
Highlights
The importance of cereals at both global and national levels is undeniable as it is the basic of food for a large part of the world population and for the feeding of farm animals
This study deals with extraction methods which is different from one solvent to another in which acetone, ethanol and methanol are widely accepted solvents for extracting phenolic compounds
The moisture content is above the standards for all samples and represents from 13.09% to 17.07%. the ash content is consistent with the work of Curty (2013) and Oluwatoyin et al (2015), and which varies from sample to sample with a value of 6.42% was observed for Soft wheat bran AZZOUZ (SWBAZ) and a rate of 3.43% registered for the Soft wheat bran ‘Anzar’ (SWBA)
Summary
The importance of cereals at both global and national levels is undeniable as it is the basic of food for a large part of the world population and for the feeding of farm animals. Wheat grains are rich in starch and proteins, which constitute an energy resource, and contain fibers, minerals and vitamins of group B, and many phyto-micronutrients of phenolic compounds type (phenolic acids, alkylresorcinols, flavonoids, lignans and tannins), sterols combined or not with phenolic acids, carotenoids, betaine and choline (Curti et al..,2013) Most of these compounds are found in greater abundance in the peripheral tissues of the grain (envelopes, layer aleurone and germ) and their quantities decrease following processes of separation of the starchy albumen (heart of the grain) which precedes the manufacture cereal foods and aimed at obtaining products of sanitary and technological quality controlled, high and stable (Lullien-Pellerin, 2014). Endosperm is the main nutritional component and is mined in crushing to produce basic ingredients such as flour and semolina
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