Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

Jinli Zhang,Hanxue Hou,Haizhou Dong,Yan Ding,Xiansheng Zhang

doi:10.1155/2018/6459243

Abstract

Phenolic acid profiles and antioxidant activities of outer bran, coarse bran, and shorts from blue, black, and purple wheat were analyzed. Phenolic acids were mainly in the bound form in pigmented wheat bran fractions. Phenolic acid content decreased in the order of outer bran, coarse bran, and shorts for the three pigmented wheat varieties. HPLC analysis of phenolic extracts demonstrated that the bound form of phenolic acids contained more ferulic, isoferulic, and p-coumaric acids compared to their free counterparts. Among the three pigmented wheat varieties, the bran fractions from blue wheat contained higher bound phenolic acids than the other two pigmented wheat bran fractions, except for purple coarse bran. The blue wheat outer bran had the highest total bound phenolic acid of 3458.71 μg/g while the purple wheat shorts had the lowest of 1730.71 μg/g. The contribution of bound phenolic acids to the total phenolic content and antioxidant activity was significantly higher than that of free phenolic acids. Blue wheat bran fractions had the highest radical scavenging activity against DPPH∙ while those of purple wheat gained the highest ABTS∙+ scavenging activity. High correlations were observed between TPC and radical scavenging capacities for DPPH and ABTS (R2>0.85, P<0.05).

Highlights

Oxidative damage to important biomolecules such as DNA, proteins, and membrane lipids has been considered as causative of carcinogenesis, coronary heart disease, and many other age-related health problems [1,2,3]
Previous studies demonstrated that the widespread phenolic acids in wheat are gallic, protocatechuic, p-hydroxybenzoic, chlorogenic, vanillic, caffeic, syringic, p-coumaric, ferulic, and salicylic acids [29]
The content of phenolic acids presented a descending trend in the order of outer bran, coarse bran, and shorts, with the exception of p-coumaric acid and ferulic acid, which had the highest concentration in shorts fractions

Summary

Introduction

Oxidative damage to important biomolecules such as DNA, proteins, and membrane lipids has been considered as causative of carcinogenesis, coronary heart disease, and many other age-related health problems [1,2,3]. Antioxidants can modulate cellular oxidative status and reduce the risk of these diseases and health problems [4,5,6]. Many previous researches demonstrated that wheat grain contained significant level of natural antioxidants [3, 7,8,9,10,11,12]. Growing evidence indicated that a significant portion of the antioxidant property of wheat is attributed to phytochemicals instead of traditional vitamins [3, 14, 15]. There are mainly two groups of phenolic acids in wheat bran: hydroxybenzoic and hydroxycinnamic acid derivatives. Phenolic acids in cereal grains are in free, soluble conjugates, and bound forms. The majority of them existed in bound form, esterified to cell wall material in bran [16, 22]

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Discussion

Conclusion