Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat  

作　　者：Lauren Renee Brewer Jittawan Kubola Sirithon Siriamornpun Yong-Cheng Shi 

机构地区：[1]Department of Grain Science and Industry,Kansas State University,Manhattan,KS 66506,USA [2]Department of Food Innovation and Processing,Faculty of Agricultural Technology,Buriram Rajabhat University,Buriram 31000,Thailand [3]Research Unit of Thai Food innovation,Department of Food Technology and Nutrition,Mahasarakham University,Mahasarakham 44000,Thailand

出　　处：《Grain & Oil Science and Technology》2024年第2期71-78,共8页粮油科技（英文版）

基　　金：Support for this student's (Lauren Brewer) training project is provided by USDA National Needs Graduate Fellowship Competitive Grant No. 2008-38420-04773 from the National Institute of Food and Agriculture;number 12-473-J from the Kansas Agricultural Experiment Station;financially supported by Mahasarakham University.

摘　　要：Mature wheat kernels contain three main parts:endosperm,bran,and germ.Flour milling results in multiple streams that are chemically different;however,the distribution of antioxidants and phenolic compounds has not been well documented in terms of conventional milling by-product streams.In this study,multiple analytical methods were used to investigate antioxidant activity and phenolic compound compositions of hard red winter wheat(whole ground wheat),the parts of a wheat kernel(bran,flour,germ),and wheat by-product streams(mill feed,red dog,shorts)for the first time.For each mill stream,phenolic compounds(total,flavonoid,and anthocyanin contents)were determined and antioxidant activities were evaluated with 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical-scavenging activity,ferric reducing/antioxidant power(FRAP),and total antioxidant capacity assays.Significant differences(P<0.05)were observed in phenolic concentrations among fractions of bran,flour,and germ milled from the same kernels and noted that germ accounts for the majority of antioxidant properties,whereas bran contains a substantial portion of phenolic compounds and anthocyanins.Mill feed was high in phenolic content(5.29 mg FAE/g),total antioxidant capacity(866 mg/g),and antioxidant activity(up to 75% DPPH inhibition and 20.26μmol FeSO_(4)/g).The comprehensive information on distribution of antioxidants and phenolic compounds provides insights for future human consumption of commonly produced co-products from flour milling,and for selecting and using different milling fractions to make foods with improved nutritional properties.

关 键 词：Wheat Milling streams ANTIOXIDANTS Phenolic acids Flavonoid ANTHOCYANIN 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]