Effects of Postharvest Treatment and Heat Stress on Availability of Wheat Antioxidants
2006/06/23 by Zhihong Cheng, Lan Su, Jeffrey C. Moore +7 · 19 citations
Medicine · Agricultural and Biological Sciences · Nursing · #Phytochemicals and Antioxidant Activities #Bee Products Chemical Analysis #Food Science and Nutritional Studies
paper · doi:10.1021/jf060719b
Abstract
This research evaluated the effects of postharvest treatment and heat stress on the availability of wheat antioxidants using Ankor and Trego wheat varieties. The grain, bran, and 40-mesh bran samples of both Ankor and Trego wheat were kept at 25, 60, and 100 degrees C for 9 days. Samples taken at day 0, 1, 2, 3, 5, and 9 were extracted with pure ethanol and examined for antioxidant properties including the scavenging activity against peroxyl (ORAC), cation ABTS, and 2,2-diphenyl-1-picryhydrazyl (DPPH.) radicals, as well as total phenolic content (TPC) and phenolic acid composition. Both heat stress and postharvest treatment significantly altered the antioxidant properties of wheat grain fractions. The ORAC values of Ankor bran and corresponding 40-mesh bran samples kept at 100 degrees C for 9 days reduced to 61 and 40% of that at day 0 on a per dry weight basis, respectively, while the ORAC values of the grain samples showed no significant change. The overall loss of DPPH. scavenging capacity was 38 and 100% for the bran and 40-mesh Ankor bran samples, respectively, and was 47 and 60% in the bran and 40-mesh Trego bran samples, respectively, whereas no reduction was detected in the grain samples under the same heat stress. Heat stress and postharvest treatment had similar effects on ABTS.+ scavenging capacities and TPC values of grain and fractions of both varieties. These data suggest that whole grain as opposed to its fractions is a preferred form of long-term storage for better preserving natural antioxidants and that the reduction of the particle size may accelerate the loss of natural antioxidants in wheat bran during storage and thermal processing but may enhance the releasable amount of wheat antioxidants from bran.
Cited by
- Effect of sprouting on the concentration of phenolic acids and antioxidative capacity in wheat cultivars (Triticum aestivum ssp. aestivum L.) in dependency of nitrogen fertilization
- Effect of extraction solvent/technique on the antioxidant activity of selected medicinal plant extracts. [europepmc]
- Variations of antioxidant characteristics and mineral contents in pulp and peel of different apple (Malus domestica Borkh.) cultivars from Pakistan. [europepmc]
- Optimization of extraction of antioxidants from wheat bran (Triticum spp.) using response surface methodology. [europepmc]
- Date canning: a new approach for the long time preservation of date. [europepmc]
- Antioxidant effect of aqueous extract of four plants with therapeutic potential on gynecological diseases; Semen persicae, Leonurus cardiaca, Hedyotis diffusa, and Curcuma zedoaria. [europepmc]
- Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran. [europepmc]
- Chemical composition of cold-pressed blackberry seed flour extract and its potential health-beneficial properties. [europepmc]
- Orally administered pressure-blanched white saffron ( Curcuma mangga Val.) improves antioxidative properties and lipid profiles in vivo . [europepmc]
- Chemical Composition and Antioxidant Activity of Thyme, Hemp and Coriander Extracts: A Comparison Study of Maceration, Soxhlet, UAE and RSLDE Techniques. [europepmc]
- Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product. [europepmc]
- Antimicrobial Efficiency of Aloe arborescens and Aloe barbadensis Natural and Commercial Products. [europepmc]
- Polyphenolic inhibition of enterocytic starch digestion enzymes and glucose transporters for managing type 2 diabetes may be reduced in food systems. [europepmc]
- Ferulic acid content variation from wheat to bread. [europepmc]
- Interactions between Phenolic Acids, Proteins, and Carbohydrates-Influence on Dough and Bread Properties. [europepmc]
- Sweet corn cob as a functional ingredient in bakery products. [europepmc]
- Wheat and Rice beyond Phenolic Acids: Genetics, Identification Database, Antioxidant Properties, and Potential Health Effects. [europepmc]
- Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread. [europepmc]
- Phytochemical Profile and Bioactivity of Bound Polyphenols Released from Rosa roxburghii Fruit Pomace Dietary Fiber by Solid-State Fermentation with Aspergillus niger . [europepmc]
Related