Effect of different heat treatment on alkylresorcinol contents of wheat bran

Abstract

The influence of different heat treatment levels on the contents of alkylresorcinol and homologues (ARs) was evaluated using wheat bran from two different wheat cultivars. The ARs in the wheat bran were destroyed by all heat treatments investigated in this study (oven treatment, microwave treatment, autoclave treatment, and extrusion treatment). The results showed that the loss rate of ARs by different heat treatment was oven treatment > autoclave treatment > extrusion treatment > microwave treatment, indicating that microwave treatment was more suitable for stabilizing wheat bran than the other three heat treatments. Both temperature and time of heat treatment had effects on the ARs of wheat bran. Higher temperatures and longer times of the treatment resulted in higher loss rates of ARs of wheat bran. The thermal stability of ARs homologues was different between wheat varieties, which may result from the variance of their structure and other components in wheat bran.