Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat

作     者：Lauren Renee Brewer Jittawan Kubola Sirithon Siriamornpun Yong-Cheng Shi Lauren Renee Brewer;Jittawan Kubola;Sirithon Siriamornpun;Yong-Cheng Shi

作者机构：Department of Grain Science and IndustryKansas State UniversityManhattanKS 66506USA Department of Food Innovation and ProcessingFaculty of Agricultural TechnologyBuriram Rajabhat UniversityBuriram 31000Thailand Research Unit of Thai Food innovationDepartment of Food Technology and NutritionMahasarakham UniversityMahasarakham 44000Thailand 

出 版 物：《Grain & Oil Science and Technology》 (粮油科技（英文版）)

年 卷 期：2024年第7卷第2期

页      面：71-78页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

基　　金：Support for this student's (Lauren Brewer) training project is provided by USDA National Needs Graduate Fellowship Competitive Grant No. 2008-38420-04773 from the National Institute of Food and Agriculture number 12-473-J from the Kansas Agricultural Experiment Station financially supported by Mahasarakham University 

主　　题：Wheat Milling streams Antioxidants Phenolic acids Flavonoid Anthocyanin 

摘      要：Mature wheat kernels contain three main parts:endosperm,bran,and *** milling results in multiple streams that are chemically different;however,the distribution of antioxidants and phenolic compounds has not been well documented in terms of conventional milling by-product *** this study,multiple analytical methods were used to investigate antioxidant activity and phenolic compound compositions of hard red winter wheat(whole ground wheat),the parts of a wheat kernel(bran,flour,germ),and wheat by-product streams(mill feed,red dog,shorts)for the first *** each mill stream,phenolic compounds(total,flavonoid,and anthocyanin contents)were determined and antioxidant activities were evaluated with 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical-scavenging activity,ferric reducing/antioxidant power(FRAP),and total antioxidant capacity *** differences(P0.05)were observed in phenolic concentrations among fractions of bran,flour,and germ milled from the same kernels and noted that germ accounts for the majority of antioxidant properties,whereas bran contains a substantial portion of phenolic compounds and *** feed was high in phenolic content(5.29 mg FAE/g),total antioxidant capacity(866 mg/g),and antioxidant activity(up to 75% DPPH inhibition and 20.26μmol FeSO_(4)/g).The comprehensive information on distribution of antioxidants and phenolic compounds provides insights for future human consumption of commonly produced co-products from flour milling,and for selecting and using different milling fractions to make foods with improved nutritional properties.