Evaluation of Antioxidant Activity of Dietary Fibre from Selected Grains Bran

• Autorzy: Justyna Kiewlicz

Warianty tytułu

Ocena właściwości przeciwutleniających błonnika pokarmowego z wybranych otrębów

• Języki publikacji: EN

Abstrakty

EN

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). (original abstract)

W pracy porównano zawartość błonnika pokarmowego w otrębach pszennych (Triticum aestivum L.), orkiszowych (Triticum spelta L.), z p łaskurki ( Triticum dicoccum Shubl.), owsianych (Avena sativa L.), żytnich (Secale cereale L.) i gryczanych (Fagopyrum esculentum Moench). Całkowitą zawartość błonnika pokarmowego oraz jego frakcji rozpuszczalnej i nierozpuszczalnej oznaczono metodą Aspa. Właściwości przeciwutleniające ekstraktów z badanych otrębów oznaczono na podstawie metody FRAP i TEAC, natomiast zawartość związków fenolowych metodą Folina-Ciocalteau. Uzyskane wyniki świadczą o tym, że najbogatszym źródłem błonnika pokarmowego były otręby pszenne, które zawierały 50.68 ±0.33% błonnika nierozpuszczalnego i 8.40 ±0,35% błonnika rozpuszczalnego. Zawartość związków fenolowych w badanych próbkach była zróżnicowana i mieściła się w zakresie od 0.50 ±0.01 mg GAE/g s.m. dla otrębów owsianych do 1.35 ±0.02 mg GAE/g s.m. dla otrębów żytnich. Otręby żytnie wykazały najwyższą aktywność przeciwutleniającą w teście FRAP (9.64 ±0.07 μmoli Fe2+/g s.m.) i TEAC (24.22 ±0.05 μmoli Troloksu/g s.m.). (abstrakt oryginalny)

Słowa kluczowe

EN

Antioxidant activity; Health properties of the product; Food commodities

PL

Aktywność przeciwutleniająca; Właściwości zdrowotne produktu; Towaroznawstwo żywności

• Czasopismo: Towaroznawcze Problemy Jakości
• Rocznik: 2019
• Numer: nr 2
• Strony: 51--58

Twórcy

autor

Justyna Kiewlicz

• Poznań University of Economics and Business

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Identyfikatory

DOI

10.19202/j.cs.2019.02.05