Antioxidant activity of commercial soft and hard wheat (Triticum aestivum L.) as affected by gastric pH conditions

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 7, 2005, Pages 2433-2440

  Liyana Pathirana, Chandrika M ^a   Shahidi, Fereidoon ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Antioxidant activity; Free radical scavenging; Inhibition of LDL oxidation; Phenolic content; Simulated digestion conditions; Wheat milling fractions

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; BETA CAROTENE; LOW DENSITY LIPOPROTEIN CHOLESTEROL; PHENOL DERIVATIVE; PLANT EXTRACT; TRITICUM AESTIVUM EXTRACT; TROLOX C; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FOOD PROCESSING; HYDROLYSIS; OXIDATION; PHYTOCHEMISTRY; STOMACH PH; WHEAT;

ANTIOXIDANTS; BETA CAROTENE; DIGESTION; EDETIC ACID; FREE RADICAL SCAVENGERS; GASTRIC ACID; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; IRON CHELATING AGENTS; LIPID PEROXIDATION; LIPOPROTEINS, LDL; PHENOLS; PLANT EXTRACTS; TRITICUM;

TRITICUM AESTIVUM;

EID: 16344384874     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049320i     Document Type: Article

References (49)

1. Dewanto, V.; Wu, X.; Liu, R. H. Processed sweet corn has higher antioxidant activity. J. Agric. Food Chem. 2002, 50, 4959-4964.
2. Slavin, J. L.; Jacobs, D.; Marquart, L. Grain processing and nutrition. Crit. Rev. Food Sci. Nutr. 2000, 40, 309-328.
3. Abdel-Aal, E.-S. M.; Hucl, P. Comparison and stability of anthocyanins in blue-grained wheat. J. Agric. Food Chem. 2003, 51, 2174-2180.
4. Rice-Evans, C. A.; Miller, N. J.; Paganga, G. Antioxidant properties of phenolic compounds. Trends Plant Sci. 1997, 2, 152-159.
5. Cook, N. C.; Samman, S. Flavonoids-Chemistry, metabolism, cardioprotective effects, and dietary sources. J. Nutr. Biochem. 1996, 7, 66-76.
6. Sang, S.; Lapsley, K.; Jeong, W.-S.; Lachance, P. A.; Ho, C.-T.; Rosen, R. T. Antioxidative phenolic compounds isolated from almond skins (Prunus amygdalus Batsch). J. Agric. Food Chem. 2002, 50, 2459-2463.
7. Gutteridge, J. M. C.; Halliwell, B. Free radicals and antioxidants in the year 2000: A historical look to the future. Ann. N.Y. Acad. Sci. 2000, 899, 136-147.
8. Vinson, J. A.; Hao, Y.; Su, X.; Zubik, L. Phenol antioxidant quantity and quality in foods: Vegetables. J. Agric. Food Chem. 1998, 46, 3630-3634.
9. Vinson, J. A.; Su, X.; Zubik, L.; Bose, P. Phenol antioxidant quantity and quality in foods: Fruits. J. Agric. Food Chem. 2001, 49, 5315-5321.
10. McKeehen, J. D.; Busch, R. H.; Fulcher, R. G. Evaluation of wheat (Triticum aestivum L.) phenolic acids during grain development and their contribution to Fusarium resistance. J. Agric. Food Chem. 1999, 47, 1476-1482.
11. Bunzel, M.; Ralph, J.; Martia, J. M.; Hatfield, R. D.; Steinhart, H. Diferulates as structural components in soluble and insoluble cereal dietary fibre. J. Sci. Food Agric. 2001, 81, 653-660.
12. Naczk, M.; Shahidi, F. The effect of methanol-ammonia-water treatment on the content of phenolic acids of canola. Food Chem. 1989, 31, 159-164.
13. Herrmann, K. Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods. CRC Crit. Rev. Food Sci. Nutr. 1989, 28, 315-347.
14. Smith, M. M.; Hartley, R. D. Occurrence and nature of ferulic acid substitution of cell wall polysaccharides in graminaceous plants. Carbohydr. Res. 1983, 118, 65-80.
15. Mueller-Harvey, I.; Harley, R. D.; Harris, P. J.; Curzon, E. H. Linkage of p-coumaroyl and feruloyl groups to cell-wall polysaccharides of barley straw. Carbohydr. Res. 1986, 148, 71-85.
16. Kroon, P. A.; Faulds, C. B.; Ryden, P.; Robertson, J. A.; Williamson, G. Release of covalently bound ferulic acid from fiber in the human colon. J. Agric. Food Chem. 1997, 45, 661-667.
17. Baublis, A.; Decker, E. A.; Clydesdale, F. M. Antioxidant effect of aqueous extracts from wheat based ready-to-eat breakfast cereals. Food Chem. 2000, 68, 1-6.
18. Singleton, V. L.; Rossi, J. A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16, 144-158.
19. van den Berg, R.; Haenen, G. R. M. M.; van den Berg, H.; Bast, A. Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chem. 1999, 66, 511-517.
20. Kitts, D. D.; Wijewickreme, A. N.; Hu, C. Antioxidant properties of North American ginseng extract. Mol. Cell. Biochem. 2000, 203, 1-10.
21. Miller, H. E. A simplified method for the evaluation of antioxidants. J. Am. Oil Chem. Soc. 1971, 45, 91.
22. Carter, P. Spectrophotometric determination of serum iron at the submicrogram level with a new reagent (ferozine). Anal. Biochem. 1971, 40, 450-458.
23. Hu, C.; Kitts, D. D. Free radical scavenging capacity as related to antioxidant activity and ginsenoside composition of Asian and North American ginseng extracts. J. Am. Oil Chem. Soc. 2001, 78, 249-255.
24. Lehtinen, P.; Laakso, S. Antioxidative-like effect of different cereals and cereal fractions in aqueous suspension. J. Agric. Food Chem. 1997, 45, 4606-4611.
25. Andreasen, M. F.; Landbo, A.-K.; Christensen, L. P.; Hansen, Å.; Meyer, A. S. Antioxidant effects of phenolic rye (Secale cereale L.) extracts, monomeric hydroxycinnamates, and ferulic acid dehydrodimers on human low-density lipoproteins. J. Agric. Food Chem. 2001, 49, 4090-4096.
26. Miller, H. E.; Rigelhof, F.; Marquart, L.; Prakash, A.; Kanter, M. Antioxidant content of whole grain breakfast cereals, fruits and vegetables. J. Am. Coll. Nutr. 2000, 19, 312S-319S.
27. Kern, S. M.; Bennett, R. N.; Mellon, F. A.; Kroon, P. A.; Garcia-Conesa, M.-T. Absorption of hydroxycinnamates in humans after high-bran cereal consumption. J. Agric. Food Chem. 2003, 51, 6050-6055.
28. Emmons, C. L.; Peterson, D. M.; Paul, G. L. Antioxidant capacity of oat (Avina sativa L.) extracts. 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants. J. Agric. Food Chem. 1999, 47, 4894-4898.
29. Handelman, G. J.; Cao, G.; Walter, M. F.; Nightingale, Z. D.; Paul, G. L.; Prior, R. L.; Blumberg, J. B. Antioxidant capacity of oat (Avena sativa L.) extracts. 1. Inhibition of low-density lipoprotein oxidation and oxygen radical absorbance capacity. J. Agric. Food Chem. 1999, 47, 4888-4893.
30. Zieliński, H.; Kozlowska, H. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J. Agric. Food Chem. 2000, 48, 2008-2016.
31. Velioglu, Y. S.; Mazza, G.; Gao, L.; Oomah, B. D. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. Food Chem. 1998, 46, 4113-4117.
32. Kǎhkǒnen, M. P.; Hopia, A. I.; Vuorela, H. J.; Rauha, J.-P.; Pihlaja, K.; Kujala, T. S.; Heinonen, M. Antioxidant activity of plant extracts containing phenolic compounds. J. Agric. Food Chem. 1999, 47, 3954-3962.
33. Shahidi, F.; Naczk, M. Phenolic compounds in grains. In Food Phenolics: Sources, Chemistry, Effects, Applications; Technomic Publishing Company Inc.: Lancaster, PA, 1995; pp 3-39.
34. Iwami, K.; Hattori, M.; Ibuki, F. Prominent antioxidant effect of wheat gliadin on linoleate peroxidation in powder model systems at high water activity. J. Agric. Food Chem. 1987, 35, 628-631.
35. Singh, R. P.; Murthy, K. N. C.; Jayaprakasha, G. K. Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. J. Agric. Food Chem. 2002, 50, 81-86.
36. Graf, E. Antioxidant potential of ferulic acid. Free Radical Biol. Med. 1992, 13, 435-448.
37. Alabaster, O.; Tang, Z.; Shivapurkar, N. Dietary fiber and chemopreventive modelation of colon carcinogenesis. Mutat. Res. 1996, 350, 185-197.
38. Cheryan, M. Phytic acid interactions in food systems. CRC Crit. Rev. Food Sci. Nutr. 1980, 13, 296-335.
39. Jayarajah, C. N.; Tang, H.-R.; Robertson, J. A.; Selvendran, R. R. Dephytinisation of wheat bran and the consequences for fibre matrix nonstarch polysaccharides. Food Chem. 1997, 58, 5-12.
40. Steinberg, D.; Parthasarathy, S.; Carew, T. E.; Khoo, J. C.; Witzum, J. L. Beyond cholesterol-modification of low-density lipoprotein that increases its atherogenecity. N. Engl. J. Med. 1989, 320, 915-924.
41. Kinsella, J. E.; Frankel, E.; German, B.; Kanner, J. Possible mechanisms for the protective role of antioxidants in wine and plant foods. Food Technol. 1993, 47 (4), 85-89.
42. Heinonen, I. M.; Meyer, A. S.; Frankel, E. N. Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. J. Agric. Food Chem. 1998, 46, 4107-4112.
43. Chen, K.; Frei, B. The effect of histidine modification on copper-dependent lipid peroxidation in human low-density lipoprotein. Redox Rep. 1997, 3, 175-181.
44. Decker, E. A.; Ivanov, V.; Zhu, B.-Z.; Frei, B. Inhibition of low-density lipoprotein oxidation by carnosine and histidine. J. Agric. Food Chem. 2001, 49, 511-516.
45. Giessauf, A.; Steiner, E.; Esterbauer, H. Early destruction of tryptophan residues of apolipoprotein B is a vitamin E-independent process during copper-mediated oxidation of LDL. Biochim. Biophys. Acta 1992, 1256, 221-232.
46. Meyer, A. S.; Donovan, J. L.; Pearson, D. A.; Waterhouse, A. L.; Frankel, E. N. Fruit hydroxycinnamic acids inhibit human low-density lipoprotein oxidation in vitro. J. Agric. Food Chem. 1998, 46, 1783-1787.
47. Castelluccio, C.; Paganga, G.; Melikian, N.; Bolwell, G. P.; Pridham, J.; Sampson, J.; Rice-Evans, C. Antioxidant potential of intermediates in phenylpropanoid metabolism in higher plants. FEBS Lett. 1995, 368, 188-192.
48. van Acker, S. A. B. E.; van den Berg, D.-J.; Tromp, M. N. J. L.; Griffioen, D. H.; van Bennekom, W. P.; van der Vijgh, W. J. F.; Bast, A. Structural aspects of antioxidant activity of flavonoids. Free Radical Biol. Med. 1996, 20, 331-342.
49. Natella, F.; Nardini, M.; DiFelice, M.; Scaccini, C. Benzoic and cinnamic acid derivatives as antioxidants: Structure-activity relation. J. Agric. Food Chem. 1999, 47, 1453-1459.