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Evaluation of Antioxidant Capacity of Cereal Brans

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dc.contributor.authorMartínez-Tomé, Magdalena
dc.contributor.authorMurcia, M. Antonia
dc.contributor.authorFrega, Natale
dc.contributor.authorRuggieri, Silverio
dc.contributor.authorJiménez-Monreal, Antonia M.
dc.contributor.authorRoses, Francisco
dc.contributor.authorParras, Pilar
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned2024-07-09T10:52:46Z
dc.date.available2024-07-09T10:52:46Z
dc.date.issued2004-05-26
dc.description © 2004 American Chemical Society. This document is the Published, version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry. To access the final edited and published work see https://doi.org/10.1021/jf049621s
dc.description.abstractSeveral oat brans (crunchy oat bran, oat bran alone, and oat breakfast cereal) and wheat brans (wheat bran alone, wheat bran powder, wheat bran with malt flavor, bran breakfast cereal, tablet of bran, and tablet of bran with cellulose) used as dietary fiber supplements by consumers were evaluated as alternative antioxidant sources (i) in the normal human consumer, preventing disease and promoting health, and (ii) in food processing, preserving oxidative alterations. Products containing wheat bran exhibited higher peroxyl radical scavenging effectiveness than those with oat bran. Wheat bran powder was the best hydroxyl radical (OH•) scavenger. In terms of hydrogen peroxide (H2O2) scavenging, wheat bran alone was the most effective, while crunchy oat bran, oat bran alone, and oat breakfast cereal did not scavenge H2O2. The shelf life of fats (obtained by the Rancimat method for butter) increased most in the presence of crunchy oat bran. When the antioxidant activity during 28 days of storage was measured by the linoleic acid assay, all of the oat and wheat bran samples analyzed showed very good antioxidant activities. The Trolox equivalent antioxidant capacity (TEAC) assay was used to provide a ranking order of antioxidant activity. The wheat bran results for TEAC (6 min), in decreasing order, were wheat bran powder > wheat bran with malt flavor ≥ wheat bran alone ≥ bran breakfast cereal > tablet of bran > tablet of bran with cellulose. The products made with oat bran showed lower TEAC values. In general, avenanthramide showed a higher antioxidant level than each of the following typical cereal components:  ferulic acid, gentisic acid, p-hydroxybenzoic acid, protocatechuic acid, syringic acid, vanillic acid, vanillin, and phytic acid.es
dc.formatapplication/pdfes
dc.format.extent9es
dc.identifier.citationJournal of Agricultural and Food Chemistry, Vol. 52, No. 15, 2004
dc.identifier.doihttps://doi.org/10.1021/jf049621s
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.urihttp://hdl.handle.net/10201/142962
dc.languageenges
dc.publisherACSes
dc.relationSin financiación externa a la Universidades
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectAntioxidantes
dc.subjectWheates
dc.subjectOates
dc.subjectBranes
dc.titleEvaluation of Antioxidant Capacity of Cereal Branses
dc.typeinfo:eu-repo/semantics/articlees
dspace.entity.typePublicationes
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