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

EFECTO DEL SOLVENTE ACIDIFICADO SOBRE LAS PROPIEDADES FUNCIONALES DEL ALMIDÓN PRESENTE EN EL MAÍZ AZ...

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

CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

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

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

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO

EVALUACIÓN DE LAS CARACTERÍSTICAS FISICOQUÍMICAS EN LA ESPECIE DE FRIJOL PHASEOLUS VULGARIS DE LAS V...

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