Effect of thermal processing on antioxidant properties of purple wheat bran |
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Authors: | Wende Li Mark D Pickard Trust Beta |
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Affiliation: | 1. Cereal Chemistry and Quality Analysis Laboratory, Faculty of Chemistry and Chemical Engineering, Shanxi University, Taiyuan City 030006, PR China;2. InfraReady Products (1998) Limited, Saskatoon, Sask., Canada S7K 5Y8;3. Department of Food Science, University of Manitoba, Winnipeg, Man., Canada R3T 2N2 |
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Abstract: | Antioxidant activity of purple wheat bran, heat-treated purple wheat bran, and purple wheat bran muffins was evaluated to determine the impact of thermal processing on potential health benefits. The purple wheat bran and muffin samples were analyzed for total phenolic content, anthocyanin content and free radical scavenging activity using peroxyl (oxygen radical absorbance capacity assay) and 2,2-diphenyl-1-picrylhydrazyl (DPPH assay) radicals. Total phenolic content and oxygen radical absorbance capacity (ORAC) values of sample extracts were significantly affected by various extracting solvents. The conditions selected for heat treatment did not markedly change antioxidant activity of purple wheat bran. However, there was a significant reduction in total phenolic contents, ORAC values and total anthocyanins during processing of purple wheat bran- or heat-treated purple wheat bran-enriched muffins. On the contrary, muffin extracts still remained excellent in DPPH radical scavenging activity. |
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Keywords: | Antioxidant properties Purple wheat bran Heat treatment Muffin |
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