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Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients
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| Zeitschriftentitel: | Foods |
|---|---|
| Personen und Körperschaften: | , , , , , |
| In: | Foods, 10, 2021, 1, S. 115 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
MDPI AG
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| Schlagwörter: |
| author_facet |
Martín-Diana, Ana Belén García-Casas, María Jesús Martínez-Villaluenga, Cristina Frías, Juana Peñas, Elena Rico, Daniel Martín-Diana, Ana Belén García-Casas, María Jesús Martínez-Villaluenga, Cristina Frías, Juana Peñas, Elena Rico, Daniel |
|---|---|
| author |
Martín-Diana, Ana Belén García-Casas, María Jesús Martínez-Villaluenga, Cristina Frías, Juana Peñas, Elena Rico, Daniel |
| spellingShingle |
Martín-Diana, Ana Belén García-Casas, María Jesús Martínez-Villaluenga, Cristina Frías, Juana Peñas, Elena Rico, Daniel Foods Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients Plant Science Health Professions (miscellaneous) Health (social science) Microbiology Food Science |
| author_sort |
martín-diana, ana belén |
| spelling |
Martín-Diana, Ana Belén García-Casas, María Jesús Martínez-Villaluenga, Cristina Frías, Juana Peñas, Elena Rico, Daniel 2304-8158 MDPI AG Plant Science Health Professions (miscellaneous) Health (social science) Microbiology Food Science http://dx.doi.org/10.3390/foods10010115 <jats:p>Bran, a byproduct still mainly used for animal feed, is receiving increased attention as potential ingredient for a healthier diet. The aim of this study was to characterize and evaluate the nutritional and antioxidant properties of wheat and oat bran in order to promote their use as nutraceutical ingredients in flour and/or other products. The effects of grain (wheat vs. oat) and milling fraction (whole grain vs. bran) on the phenolic profile (free vs. bound phenolics), antioxidant and nutrient profiles, and glycemic index were evaluated. Differences in antioxidant capacity through different methodologies between grain and bran were observed, supporting a higher in vitro antioxidant capacity of the whole grain than that of the refined flours, which lack the bran fraction. The highest RACI (Relative Antioxidant Capacity Index) corresponded to wheat bran bound fraction, which showed the highest concentration of ferulic acid and correlation with antioxidant parameters tested. The in vitro glycemic index of the bran fractions was reduced, as compared with grain, with lower values found for wheat. The results support the important benefits of the polyphenols linked to fiber and the importance to develop methods to increase bioavailability of these compounds, which would promote WB use as nutraceutical ingredient.</jats:p> Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients Foods |
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Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients |
| title_unstemmed |
Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients |
| title_full |
Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients |
| title_fullStr |
Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients |
| title_full_unstemmed |
Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients |
| title_short |
Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients |
| title_sort |
wheat and oat brans as sources of polyphenol compounds for development of antioxidant nutraceutical ingredients |
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Plant Science Health Professions (miscellaneous) Health (social science) Microbiology Food Science |
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http://dx.doi.org/10.3390/foods10010115 |
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2021 |
| physical |
115 |
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<jats:p>Bran, a byproduct still mainly used for animal feed, is receiving increased attention as potential ingredient for a healthier diet. The aim of this study was to characterize and evaluate the nutritional and antioxidant properties of wheat and oat bran in order to promote their use as nutraceutical ingredients in flour and/or other products. The effects of grain (wheat vs. oat) and milling fraction (whole grain vs. bran) on the phenolic profile (free vs. bound phenolics), antioxidant and nutrient profiles, and glycemic index were evaluated. Differences in antioxidant capacity through different methodologies between grain and bran were observed, supporting a higher in vitro antioxidant capacity of the whole grain than that of the refined flours, which lack the bran fraction. The highest RACI (Relative Antioxidant Capacity Index) corresponded to wheat bran bound fraction, which showed the highest concentration of ferulic acid and correlation with antioxidant parameters tested. The in vitro glycemic index of the bran fractions was reduced, as compared with grain, with lower values found for wheat. The results support the important benefits of the polyphenols linked to fiber and the importance to develop methods to increase bioavailability of these compounds, which would promote WB use as nutraceutical ingredient.</jats:p> |
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| author | Martín-Diana, Ana Belén, García-Casas, María Jesús, Martínez-Villaluenga, Cristina, Frías, Juana, Peñas, Elena, Rico, Daniel |
| author_facet | Martín-Diana, Ana Belén, García-Casas, María Jesús, Martínez-Villaluenga, Cristina, Frías, Juana, Peñas, Elena, Rico, Daniel, Martín-Diana, Ana Belén, García-Casas, María Jesús, Martínez-Villaluenga, Cristina, Frías, Juana, Peñas, Elena, Rico, Daniel |
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| description | <jats:p>Bran, a byproduct still mainly used for animal feed, is receiving increased attention as potential ingredient for a healthier diet. The aim of this study was to characterize and evaluate the nutritional and antioxidant properties of wheat and oat bran in order to promote their use as nutraceutical ingredients in flour and/or other products. The effects of grain (wheat vs. oat) and milling fraction (whole grain vs. bran) on the phenolic profile (free vs. bound phenolics), antioxidant and nutrient profiles, and glycemic index were evaluated. Differences in antioxidant capacity through different methodologies between grain and bran were observed, supporting a higher in vitro antioxidant capacity of the whole grain than that of the refined flours, which lack the bran fraction. The highest RACI (Relative Antioxidant Capacity Index) corresponded to wheat bran bound fraction, which showed the highest concentration of ferulic acid and correlation with antioxidant parameters tested. The in vitro glycemic index of the bran fractions was reduced, as compared with grain, with lower values found for wheat. The results support the important benefits of the polyphenols linked to fiber and the importance to develop methods to increase bioavailability of these compounds, which would promote WB use as nutraceutical ingredient.</jats:p> |
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| physical | 115 |
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| spelling | Martín-Diana, Ana Belén García-Casas, María Jesús Martínez-Villaluenga, Cristina Frías, Juana Peñas, Elena Rico, Daniel 2304-8158 MDPI AG Plant Science Health Professions (miscellaneous) Health (social science) Microbiology Food Science http://dx.doi.org/10.3390/foods10010115 <jats:p>Bran, a byproduct still mainly used for animal feed, is receiving increased attention as potential ingredient for a healthier diet. The aim of this study was to characterize and evaluate the nutritional and antioxidant properties of wheat and oat bran in order to promote their use as nutraceutical ingredients in flour and/or other products. The effects of grain (wheat vs. oat) and milling fraction (whole grain vs. bran) on the phenolic profile (free vs. bound phenolics), antioxidant and nutrient profiles, and glycemic index were evaluated. Differences in antioxidant capacity through different methodologies between grain and bran were observed, supporting a higher in vitro antioxidant capacity of the whole grain than that of the refined flours, which lack the bran fraction. The highest RACI (Relative Antioxidant Capacity Index) corresponded to wheat bran bound fraction, which showed the highest concentration of ferulic acid and correlation with antioxidant parameters tested. The in vitro glycemic index of the bran fractions was reduced, as compared with grain, with lower values found for wheat. The results support the important benefits of the polyphenols linked to fiber and the importance to develop methods to increase bioavailability of these compounds, which would promote WB use as nutraceutical ingredient.</jats:p> Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients Foods |
| spellingShingle | Martín-Diana, Ana Belén, García-Casas, María Jesús, Martínez-Villaluenga, Cristina, Frías, Juana, Peñas, Elena, Rico, Daniel, Foods, Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients, Plant Science, Health Professions (miscellaneous), Health (social science), Microbiology, Food Science |
| title | Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients |
| title_full | Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients |
| title_fullStr | Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients |
| title_full_unstemmed | Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients |
| title_short | Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients |
| title_sort | wheat and oat brans as sources of polyphenol compounds for development of antioxidant nutraceutical ingredients |
| title_unstemmed | Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients |
| topic | Plant Science, Health Professions (miscellaneous), Health (social science), Microbiology, Food Science |
| url | http://dx.doi.org/10.3390/foods10010115 |