Abstract
The aim of the present paper was to identify the major polyphenolic compounds and investigate the antioxidant, antimutagenic, and antimicrobial activities of industrially-derived cereal byproducts—wheat bran (WB) and oat bran (OB)—before (fresh) and after thermal processing (TP) (10 min, 80 °C), coupled with ultrasound-asssited extraction. The results showed that the thermal process improved the total phenolic content of WB by +22.49%, and of OB with +25.84%. After the TP, the phenolic concentration showed a significant relative percentage increase in the case of WB (ferulic acid +39.18%, vanillic acid +95.68%, apigenin–glucoside +71.96%, p-coumaric acid +71.91) and of OB (avenanthramide 2c +52.17%, dihydroxybenzoic acids +38.55%). The best antioxidant capacity was registered by OBTP followed by WBTP. The strongest antimicrobial inhibition was attributed to the WBTP sample. Both thermally processed matrices had strong antimutagenic activity toward S. typhimurium TA100. This thermal processing was tested on bran based on its practical application within the food industry, considering the design of different cereal byproducts derived from functional foods and nutraceuticals.
Highlights
IntroductionCereals have represented the base nourishment in human nutrition all over the world
From ancient times, cereals have represented the base nourishment in human nutrition all over the world
The strongest antimicrobial inhibition was attributed to the WBTP sample
Summary
Cereals have represented the base nourishment in human nutrition all over the world. Millers report [3] from 2016 pointed out that in Europe, more than 45 million tons/year of wheat and oat are processed, generating more than 6.5 million tons of bran that are further used for animal feeding. Byproducts, such as bran, are abundant in valuable compounds [4] (e.g., dietary fibers, minerals, vitamins, polyphenols, or phytosterols), with a positive impact on health [2,5]. The major bioactive compounds of wheat and oat brans are the phenolic acids and flavonoids groups. Time-consuming, and unecological procedures like chemical and enzymatic hydrolysis or mechanical crash have been applied over time as pretreatment methods for the release of the phenolic compounds from bran [16,22,23]
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