Producción Científica Profesorado

Bioactive compounds and antioxidant activity of wheat bran and barley husk in the extracts with different polarity



Gonzalez Olivares, Luis Guillermo

2019

Lopez-Perea, P., Guzman-Ortiz, FA., Roman-Gutierrez, AD., Castro-Rosas, J., Gomez-Aldapa, CA., Rodriguez-Marin, ML., Falfan-Cortes, RN., Gonzalez-Olivares, LG., Torruco-Uco, JG., INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2019, 22 (1) 646-658DOI: 10.1080/10942912.2019.1600543


Abstract


Extracts of wheat bran and barley husk with solvents of different polarity were analyzed to determine the concentration of bioactive compounds (phytic acid, saponins, flavonoids, total phenolic compounds and phenolic profile) and their antioxidant activity by DPPH and ABTS assays. The results showed that the phytic acid concentration in wheat bran was higher than the phytic acid concentration in barley husk. The concentration of saponins was inverse with higher concentrations in barley husk than wheat bran. The solvents with the highest extraction of phytochemicals were 80% ethanol in wheat bran and 50% acetone in barley husk. The chromatograph profile showed that wheat bran presented a greater concentration of caffeic acid and barley husk contained kampferol. The properties of extraction solvents significantly affected the concentration of flavonoids, phenolic compounds, and antioxidant activity. The addition of water to the solvents increased the extraction efficiency of bioactive compounds and antioxidant activity. The results for barley husk are among the first reported because there are few studies on this cereal.



Producto de Investigación




Artículos relacionados

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO

INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN ...

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.

EFECTO DE LA MODIFICACIÓN ÁCIDA DE ALMIDÓN DE MAÍZ AZUL (Zea mays) CON DIFERENTES SOLVENTES ACIDIFIC...

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var.Valencia) en Est...

EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var. Valencia) en Es...