ANTIOXIDANT PROPERTIES OF CEREAL BRANS AND THEIR POTENTIAL FOOD APPLICATIONS
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Date
2011
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PAU Ludhiana
Abstract
The present investigation was carried out to evaluate the antioxidant and food potentials of
cereal brans (wheat, rice and oat) singly and in combination. Conventional and microwave
assisted solvent extractions were applied to quantify the antioxidants in cereal brans.
Conventional solvent extraction (50, 60 and 700C) and microwave assisted solvent extraction
(2450 MHz for 2, 3.5 and 5 min) were performed using acetone, hexane and methanol as
solvents. Total phenolic assay, DPPH (2, 2-diphenyl-1-picrylhydrazyl) and TEAC (trolox
equivalent antioxidant capacity) were assessed for antioxidant capacity. Highest antioxidant
capacity was obtained at 60oC for conventional solvent extraction and 3.5 min for microwave
extraction. Among various solvents used methanolic extracts acquired maximum scavenging
capacity under both types of extractions. The microwave assisted solvent extraction
demonstrated higher results for antioxidants compared to conventional solvent extraction.
Rice bran had maximum total phenolic content (mg GAE/g) and percent inhibition of DPPH
radical under both types of extraction conditions. Wheat bran displayed highest TEAC in
conventional as well as in microwave assisted extraction conditions followed by bran in
combination and oat bran. Cereal brans singly and in combination were blended at varying
levels for extruded snacks (10, 20 and 30%), breakfast cereal-Porridge (5, 10 and 15%) and
chapatti (5 and 10%). Enriched products were assessed for antioxidant assay and quality. The
antioxidant activity of bran supplemented products was higher than control. Antioxidant
capacity and total phenolics increased significantly with increase in bran level
supplementation in resultant product. On the basis of quality assessment, 20% enrichment
level for extruded snacks and 10% level for breakfast cereal-Porridge and chapatti was best.
Antioxidant activity and product quality was assessed during storage for six months at one
month interval. Moisture content, water activity and free fatty acids remained stable during
entire storage period. A slight reduction in antioxidant capacity of cereal bran enriched
products was noticed with prolonged storage. Antioxidant capacity of cereal brans has
positive effect on extending shelf life of cereal bran enriched products. Enriched products
were highly acceptable upto 6 months of storage.
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