Antioxidant and free radical scavenging activities of whole wheat and milling fractions

作者：Liyana Pathlrana Chandrika M; Shahidi Fereidoon^*

来源：Food Chemistry, 2007, 101(3): 1151-1157.

DOI：10.1016/j.foodchem.2006.03.016

• Tritictan aestivum
• T turgidum
• total phenolic content
• free radical scavenging
• ROS scavenging
• reducing power
• iron (II) chelation
• milling fractions

The effects of milling on the phenolic content and antioxidant capacity of two wheat cultivars, namely CWAD (Canadian Western Amber Durum; Triticum turgidum L. var. durum) and CWRS (Canadian Western hard red spring; Triticum aestivum L.) were studied. The milling of wheat afforded several fractions, namely bran, flour, shorts and feed flour. In addition, semolina was the end-product of durum wheat milling. Among different milling fractions the bran had the highest phenolic content while the endosperm possessed the lowest amount and this was also reflected in free radical and reactive oxygen species (ROS) scavenging capacity, reducing power and iron (II) chelation capacity of different milling fractions in the two cultivars. This study demonstrated the importance of bran in the antioxidant activity of wheat, hence consumption of whole wheat grain may render beneficial health effects.

• 出版日期2007