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Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley.
J Agric Food Chem. 2007 Oct 17; 55(21):8541-7.JA

Abstract

Two pigmented wheat genotypes (blue and purple) and two black barley genotypes were fractionated in bran and flour fractions, examined, and compared for their free radical scavenging properties against 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation (Trolox equivalent antioxidant capacity, TEAC), ferric reducing antioxidant power (FRAP), total phenolic content (TPC), phenolic acid composition, carotenoid composition, and total anthocyanin content. The results showed that fractionation has a significant influence on the antioxidant properties, TPC, anthocyanin and carotenoid contents, and phenolic acid composition. Bran fractions had the greatest antioxidant activities (1.9-2.3 mmol TEAC/100 g) in all four grain genotypes and were 3-5-fold higher than the respective flour fractions (0.4-0.7 mmol TEAC/100 g). Ferulic acid was the predominant phenolic acid in wheat genotypes (bran fractions) while p-coumaric acid was the predominant phenolic acid in the bran fractions of barley genotypes. High-performance liquid chromatography analysis detected the presence of lutein and zeaxanthin in all fractions with different distribution patterns within the genotypes. The highest contents of anthocyanins were found in the middlings of black barley genotypes or in the shorts of blue and purple wheat. These data suggest the possibility to improve the antioxidant release from cereal-based food through selection of postharvest treatments.

Authors+Show Affiliations

Department of Food Science and Technology, University of Natural Resources and Applied Life Sciences, Muthgasse 18, 1190 Vienna, Austria. susanne.siebenhandl@boku.ac.atNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17894457

Citation

Siebenhandl, Susanne, et al. "Phytochemical Profile of Main Antioxidants in Different Fractions of Purple and Blue Wheat, and Black Barley." Journal of Agricultural and Food Chemistry, vol. 55, no. 21, 2007, pp. 8541-7.
Siebenhandl S, Grausgruber H, Pellegrini N, et al. Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley. J Agric Food Chem. 2007;55(21):8541-7.
Siebenhandl, S., Grausgruber, H., Pellegrini, N., Del Rio, D., Fogliano, V., Pernice, R., & Berghofer, E. (2007). Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley. Journal of Agricultural and Food Chemistry, 55(21), 8541-7.
Siebenhandl S, et al. Phytochemical Profile of Main Antioxidants in Different Fractions of Purple and Blue Wheat, and Black Barley. J Agric Food Chem. 2007 Oct 17;55(21):8541-7. PubMed PMID: 17894457.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley. AU - Siebenhandl,Susanne, AU - Grausgruber,Heinrich, AU - Pellegrini,Nicoletta, AU - Del Rio,Daniele, AU - Fogliano,Vincenzo, AU - Pernice,Rita, AU - Berghofer,Emmerich, Y1 - 2007/09/26/ PY - 2007/9/27/pubmed PY - 2007/12/6/medline PY - 2007/9/27/entrez SP - 8541 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 21 N2 - Two pigmented wheat genotypes (blue and purple) and two black barley genotypes were fractionated in bran and flour fractions, examined, and compared for their free radical scavenging properties against 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation (Trolox equivalent antioxidant capacity, TEAC), ferric reducing antioxidant power (FRAP), total phenolic content (TPC), phenolic acid composition, carotenoid composition, and total anthocyanin content. The results showed that fractionation has a significant influence on the antioxidant properties, TPC, anthocyanin and carotenoid contents, and phenolic acid composition. Bran fractions had the greatest antioxidant activities (1.9-2.3 mmol TEAC/100 g) in all four grain genotypes and were 3-5-fold higher than the respective flour fractions (0.4-0.7 mmol TEAC/100 g). Ferulic acid was the predominant phenolic acid in wheat genotypes (bran fractions) while p-coumaric acid was the predominant phenolic acid in the bran fractions of barley genotypes. High-performance liquid chromatography analysis detected the presence of lutein and zeaxanthin in all fractions with different distribution patterns within the genotypes. The highest contents of anthocyanins were found in the middlings of black barley genotypes or in the shorts of blue and purple wheat. These data suggest the possibility to improve the antioxidant release from cereal-based food through selection of postharvest treatments. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17894457/Phytochemical_profile_of_main_antioxidants_in_different_fractions_of_purple_and_blue_wheat_and_black_barley_ L2 - https://doi.org/10.1021/jf072021j DB - PRIME DP - Unbound Medicine ER -