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Evaluation of antioxidant activity of dietary fibre from selected grains bran

Key words:

antioxidant activity, cereal bran, dietary fibre, phenolic compounds.

Summary
Dietary fiber content and antioxidant activity of wheat (Triticum aestivum L.), spelt
(Triticum spelta L.), emmer (Triticum dicoccum Shubl.), oat (Avena sativa L.), rye (Secale
cereale L.) and buckwheat (Fagopyrum esculentum Moench) bran were compared. The total
dietary fiber content and its soluble and insoluble fractions were evaluated using the Asp’s
method. Bran antioxidants were extracted and analyzed for their antioxidant activities using
the ferric reducing antioxidant power method and the Trolox Equivalent Antioxidant Capacity
method. The total phenolic content was measured using Folin-Ciocalteau method. We have
found that wheat bran was the most abundant source of dietary fiber and contained 50.68 ±0.33% of insoluble fraction and 8.40 ±0.35% of soluble fraction. The values of total phenolic
content of the bran extracts investigated were varied, ranging from 0.50 ±0.01 mg GAE/g DM
in oat bran extract to 1.35 ±0.02 mg GAE/g DM in rye bran extract. Rye bran extract reached
also the highest FRAP value (9.64 ±0.07 μmoles of Fe2+/g DM) and TEAC value (24.22 ±0.05
μmoles of Trolox/g DM).

dr inż. Justyna KIEWLICZ
Poznań University of Economics and Business
Faculty of Commodity Science
Department of Technology and Instrumental Analysis
al. Niepodległości 10, 61-875 Poznań, Poland
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Additional information