Antioxidant properties of commercial soft and hard winter wheats (Triticum aestivum L.) and their milling fractions

Journal of the Science of Food and Agriculture

Volumn 86, Issue 3, 2006, Pages 477-485

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

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Ethanolic wheat extracts; Free radical scavenging; Total antioxidant activity; Total phenolic content

Indexed keywords

TRITICUM AESTIVUM;

EID: 31444454931     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2374     Document Type: Article

References (52)

1. Shahidi F, Antioxidants in food and food antioxidants. Nahrung 44:158-163 (2000).
2. Velioglu YS, Mazza G, Gao L and Oomah BD, Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. J Agric Food Chem 46:4113-4117 (1998).
3. Cao G, Sofic E and Prior RL, Antioxidant capacity of tea and common vegetables. J Agric Food Chem 44:3426-3431 (1996).
4. Hertog MGL, Kromhout D, Aravanis C, Blackburn H, Buzina R, Fidanza F, Giampaoli S, Jansen A, Menotti A, Nedeljkovic S, Pekkarinen M, Simic BS, Toshima H, Feskens EJM, Hollman PCH and Katan MB, Flavonoid intake and long-term risk of coronary heart and cancer in the seven countries study. Arch Intern Med 155:381-386 (1995).
5. Sanchez-Moreno C, Jimenez-Escrig A and Saura-Calixto F, Study of low-density lipoprotein oxidizability indexes to measure the antioxidant activity of dietary polyphenols. Nutr Res 20:941-953 (2000).
6. Shahidi F and Wanasundara PKJPD, Phenolic antioxidants. Crit Rev Food Sci Nutr 32:67-103 (1992).
7. Aruoma OI, Free radicals, oxidative stress, and antioxidants in human health and disease. J Am Oil Chem Soc 75:199-212 (1998).
8. Ramarathnam N, Osawa T, Ochi H and Kawakishi S, The contribution of plant food antioxidants to human health. Trends Food Sci Technol 6:75-82 (1995).
9. Sun B and Fukuhara M, Effects of co-administration of butylated hydroxitoluene, butylated hydroxyanisole and flavonoids on the activation of mutagens and drug-metabolizing enzymes in mice. Toxicology 122:61-72 (1997).
10. van Ruth SM, Shaker ES and Morrissey PA, Influence of methanolic extracts of soybean seeds and soybean oil on lipid oxidation in linseed oil. Food Chem 75:177-184 (2001).
11. Bryngelsson S, Dimberg LH and Kamal-Eldin A, Effects of commercial processing on levels of antioxidants in oats (Avena sativa L.). J Agric Food Chem 50:1890-1896 (2002).
12. Cook NC and Samman S, Flavonoids: chemistry, metabolism, cardioprotective effects and dietary sources. J Nutr Biochem 7:66-76 (1996).
13. Rice-Evans CA, Miller NJ, Bolwell PG, Bramley PM and Pridham JB, The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free Radic Res 22:375-384 (1995).
14. Yu J, Vasanthan T and Tamelli F, Analysis of phenolic acids in barley by high-performance liquid chromatography. J Agric Food Chem 49:4352-4360 (2001).
15. Kanski J, Aksenova M, Stoyanova A and Butterfield DA, Ferulic acid antioxidant protection against hydroxyl and peroxyl radical oxidation in synaptosomal and neuronal cell culture systems in vitro: structure-activity studies. J Nutr Biochem 13:273-281 (2002).
16. Xing Y and White PJ, Identification and function of antioxidants from oat groats and hulls. J Am Oil Chem Soc 74:303-308 (1997).
17. Zhou K, Laux JJ and Yu L, Comparison of Swiss red wheat grain and fractions for their antioxidant properties. J Agric Food Chem 52:1118-1123 (2004).
18. Adom KK and Liu RH, Antioxidant activity of grains. J Agric Food Chem 50:6182-6187 (2002).
19. Prior RL and Cao G, Antioxidant phytochemicals in fruits and vegetables: diet and health implications. Hort Sci 35:588- 592 (2000).
20. Yu L, Haley S, Perret J, Harris M, Wilson J and Qian M, Free radical scavenging properties of wheat extracts. J Agric Food Chem 50:1619-1624 (2002).
21. Yu L, Perret J, Harris M, Wilson J and Haley S, Antioxidant properties of bran extracts from 'Akron' wheat grown at different locations. J Agric Food Chem 51:1566-1570 (2003).
22. Gao L, Wang S, Oomah BD and Mazza G, Wheat quality: antioxidant activity of wheat millstreams, in Wheat Quality Elucidation: The Bushuk Legacy, ed by Ng PKW and Wrigley CW, American Association of Cereal Chemists, St Paul, MN, pp 219-233 (2002).
23. Singleton VL and Rossi JA, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144-158 (1965).
24. van den Berg R, Haenen GRMM, van den Berg H and Bast A, Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chem 66:511-517 (1999).
25. Kitts DD, Wijewickreme AN and Hu C, Antioxidant properties of North American ginseng extract. Mol Cell Biochem 203:1-10 (2000).
26. Miller HE, A simplified method for the evaluation of antioxidants. J Am Oil Chem Soc 45:91 (1971).
27. Terasawa N, Murata M and Homma S, Separation of model melanoidin into components with copper chelating sepharose 6B column chromatography and comparison of chelating activity. Agric Biol Chem 55:1507-1514 (1991).
28. Hu C and Kitts DD, Free radical scavenging capacity as related to antioxidant activity and ginsenoside composition of Asian and North American ginseng extracts. J Am Oil Chem Soc 78:249-255 (2001).
29. Zhou K and Yu L, Antioxidant properties of bran extracts from Trego wheat grown at different locations. J Agric Food Chem 52:1112-1117 (2004).
30. Zielinski H and Kozlowska H, Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J Agric Food Chem 48:2008-2016 (2000).
31. Miller HE, Rigelhof F, Marquart L, Prakash A and Kanter M, Antioxidant content of whole grain breakfast cereals, fruits and vegetables. J Am Coll Nutr 19:3128-3198 (2000).
32. Gray DA, Auerbach S, Hill S, Wang R, Campbell GM, Webb C and South B, Enrichment of oat antioxidant activity by dry milling and sieving. J Cereal Sci 32:89-98 (2000).
33. Peterson DM, Oat antioxidants. J Cereal Sci 33:115-129 (2001).
34. Andreasen MF, Landbo A-K, Christensen LP, Hansen A and Meyer AS, Antioxidant effects of phenolic rye (Secale cereale L.) extracts monomeric hydroxycinnamates, and ferulic acid dehydrodimers on human low density lipoprotein. J Agric Food Chem 49:4090-4096 (2001).
35. Emmons CL, Peterson DM and Paul GL, Antioxidant capacity of oat (Avina sativa L.) extracts. 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants. J Agric Food Chem 47:4894-4898 (1999).
36. Fulcher RG, Morphological and chemical organization of the oat kernel, in Oats Chemistry and Technology, ed by Webster FH, American Association of Cereal Chemists, St Paul, MN, pp 47-74 (1996).
37. Handelman G, Cao G, Walter MF, Nightingale ZD, Paul GL, Prior RL and Blumberg JB, Antioxidant capacity of oat (Avena sativa L.) extracts. 1. Inhibition of low-density lipoprotein oxidation and oxygen radical absorbance capacity. J Agric Food Chem 47:4888-4893 (1999).
38. Kahkonen MP, Hopia AI, Vuorela HJ, Rauha J-P, Pihlaja K, Kujala TS and Heinonen M, Antioxidant activity of plant extracts containing phenolic compounds. J Agric Food Chem 47:3954-3962 (1999).
39. Satue-Gracia MT, Andres-Lacueva C, Lamuela-Raventos RM and Frankel EN, Spanish sparkling wines (Cavas) as inhibitors of in-vitro human low-density lipoprotein oxidation. J Agric Food Chem 47:2198-2202 (1999).
40. Satue-Gracia MT, Heinonen M and Frankel EN, Anthocyanins as antioxidants on human low-density lipoprotein and lecithin-liposome systems. J Agric Food Chem 45:3362-3367 (1997).
41. Chen Y, Wang M, Rosen RT and Ho C-T, 2,2-Diphenyl-1-picrylhydrazyl radical-scavenging active components from Polygonum multiflorum Thunb. J Agric Food Chem 47:2226-2228 (1999).
42. Yildirim A, Mavi A and Kara AA, Determination of antioxidant and antimicrobial activities of Rumex crispus L. extracts. J Agric Food Chem 49:4083-4089 (2001).
43. Castelluccio C, Bolwell GP, Gerrish C and Rice-Evans C, Differential distribution of ferulic acid to the major plasma constituents in relation to its potential as an antioxidant. Biochem J 316:691-694 (1996).
44. Graf E, Antioxidant potential of ferulic acid. Free Radic Biol Med 13:435-448 (1992).
45. Terao J, Karasawa H, Arai H, Nagao A, Suzuki T and Takama K, Peroxyl radical scavenging activity of caffeic acid and its related phenolic compounds in solution. Biosci Biotech Biochem 57:1204-1205 (1993).
46. Singh RP, Murthy KNC and Jayprakasha GK, Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. J Agric Food Chem 50:81-86 (2002).
47. Braca A, Politi M, Sanogo R, Sanou H, Morelli I, Pizza C and De Tommasi N, Chemical composition and antioxidant activity of phenolic compounds from wild and cultivated Sclerocarya birrea (Anacardiaceae) leaves. J Agric Food Chem 51:6689-6695 (2003).
48. Salonen JT, Nyyssonen K, Korpela H, Tuomilehto J, Seppanen R and Salonen R, High stored iron levels are associated with excess risk of myocardial infarction in eastern Finnish men. Circulation 86:803-811 (2001).
49. Carter P, Spectrophotometric determination of serum iron at the submicrogram level with a new reagent (ferozine). Anal Biochem 40:450-458 (1971).
50. Decker EA, Ivanov V, Zhu B-Z and Frei B, Inhibition of low-density lipoprotein oxidation by carnosine and histidine. J Agric Food Chem 49:511-516 (2001).
51. Gieseg SP and Esterbauer H, Low density lipoprotein is saturable by pro-oxidant copper. FEBS Lett 343:188-194 (1994).
52. Salah N, Miller NJ, Paganga G, Tijburg L, Bolwell GP and Rice-Evans CA, Polyphenolic flavonols as scavengers of aqueous phase radicals and as chain-breaking antioxidants. Arch Biochem Biophys 322:339-346 (1995).