Application of enzymatic treatment to improve the concentration of bioactive compounds and antioxidant potential of wheat and rye bran
2014
Radenkovs, V., Latvian State Inst. of Fruit-Growing, Dobele (Latvia);Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Klava, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Krasnova, I., Latvian State Inst. of Fruit-Growing, Dobele (Latvia) | Juhnevica-Radenkova, K., Latvian State Inst. of Fruit-Growing, Dobele (Latvia)
The present study was undertaken to establish the effect of enzymatic treatment on the content of total phenolic compounds and antioxidant activity in enzymatically treated bran. Enzymatic hydrolysis of bran was carried out by α - amylase from Bacillus amyloliquefaciens (Sigma Aldrich) for breakdown the bonds between glucose monomers in starch. Multi enzyme complex (Viscozyme L) containing a wide range of carbohydrases were used for depolymerisation of cellulose and hemicelluloses molecules. The 80% ethanol was used to extract the antioxidant compounds from bran. Free radical scavenging activity of samples was measured using 2.2 - diphenyl - 1 - picrylhydrazyl (DPPH). Assay and the data were expressed in Trolox equivalents (TE) per 100 gE-1 of sample, as well the reducing power was determined using ferric reducing antioxidant power (FRAP) assay and the data were expressed in the same indices. The obtained results showed that the enzymatically treated bran samples had the highest concentration of total phenolic compounds, on the other hand the enzymatically treated bran showed higher antioxidant potential than non-enzymatically treated bran samples. Extract from enzymatically treated rye bran had the highest concentration of phenolic compounds, 1230±42.57 mg GAE 100 gE-1 DW. The lowest concentration of phenolic compounds was found in untreated wheat bran samples and this amount was equal to 377±9.78 mg GAE 100 gE-1 DW. Two different evaluation methods of antioxidant activity of wheat and rye bran showed potential usefulness of enzymatic treatment.
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