Antioxidant properties of wheat as affected by pearling

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 17, 2006, Pages 6177-6184

  Liyana Pathirana, Chandrika ^a   Dexter, Jim ^b   Shahidi, Fereidoon ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

HPLC analysis; LDL and DNA oxidation; ORAC; Oxidative stability; Pearling; Phenolic acids; Photochemiluminescence; Rancimat; Sinapic acid

Indexed keywords

ANTIOXIDANT; HYDROXYL RADICAL; PHENOL DERIVATIVE; PLANT EXTRACT; REACTIVE OXYGEN METABOLITE;

ARTICLE; CHEMISTRY; DNA DAMAGE; DRUG EFFECT; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID PEROXIDATION; LUMINESCENCE; METHODOLOGY; PHOTOCHEMISTRY; PLANT SEED; WHEAT;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DNA DAMAGE; FOOD HANDLING; HYDROXYL RADICAL; LIPID PEROXIDATION; LUMINESCENCE; PHENOLS; PHOTOCHEMISTRY; PLANT EXTRACTS; REACTIVE OXYGEN SPECIES; SEEDS; TRITICUM;

TRITICUM AESTIVUM; TRITICUM TURGIDUM;

EID: 33748547577     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060664d     Document Type: Article

References (64)

1. Balentine, D. A.; Albano, M. C.; Nair, M. G. Role of medicinal plants, herbs and spices in protecting human health. Nutr. Rev. 1999, 7, S41-S45.
2. Kurulich, A. C.; Tsau, G. J.; Brown, A.; Howard, L.; Klein, B. P.; Jeffery, E. H.; Kushad, M.; Wallig, M. A.; Juvik, J. A. Carotene, tocopherol and ascorbate contents in subspecies of Brassica oleracea. J. Agric. Food Chem. 1999, 47, 1576-1581.
3. Azuma, K.; Nakayama, M.; Koshioka, M.; Ippoushi, K.; Yamaguchi, Y.; Kohata, K.; Yamauchi, Y.; Ito, H.; Higashio, H. Phenolic antioxidants from the leaves of Corchorus olitorius. J. Agric. Food Chem. 1999, 47, 3963-3966.
4. Wang, M.; Jin, Y.; Ho, C.-T. Evaluation of resveratrol derivatives as potential antioxidants and identification of a reaction product of resveratrol and 2,2-diphenyl-1-picrylhydrazyl radical. J. Agric. Food Chem. 1999, 47, 3974-3977.
5. Halliwell, B. Oxidative stress, nutrition and health. Experimental strategies for optimization of nutritional antioxidant intake in humans. Free Radical Res. 1996, 25, 57-74.
6. Aruoma, O. I. Free radicals, oxidative stress, and antioxidants in human health and disease. J. Am. Oil Chem. Soc. 1998, 75, 199-212.
7. Kushi, L. H.; Meyer, K. A.; Jacobs, D. R., Jr. Cereals, legumes, and chronic disease risk reduction: evidence from epidemiologic studies. Am. J. Clin. Nutr. 1999, 70, 451S-458S.
8. Peterson, D. M. Oat antioxidants. J. Cereal Sci. 2001, 33, 115-129.
9. Handelman, G.; 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.
10. Emmons, C. L.; Peterson, D. M.; Paul, G. L. Antioxidant capacity of oat (Avena sativa L.) extracts. 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants. J. Agric. Food Chem. 1999, 47, 4894-4898.
11. Graf, E. Antioxidant potential of ferulic acid. Free Radical Biol. Med. 1992, 13, 435-448.
12. 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.
13. Garcia-Conesa, M. T.; Plumb, G. W.; Kroon, P. A.; Wallace, G.; Williamson, G. Antioxidant properties of ferulic acid dimers. Redox Rep. 1997, 3, 239-244.
14. Garcia-Conesa, M. T.; Plumb, G. W.; Waldron, K. W.; Ralph, J.; Williamson, G. Ferulic acid dehydrodimers from wheat bran: Isolation, purification and antioxidant properties of 8-O-4′-diferulic acid. Redox Rep. 1997, 3, 319-323.
15. Garcia-Conesa, M. T.; Wilson, P. D.; Plumb, G. W.; Ralph, J.; Williamson, G. Antioxidant properties of 4,4′-dihydroxy-3,3′-dimethoxy-β, β′-bicinnamic acid (8,8′-diferulic acid, noncyclic form). J. Sci. Food Agric. 1999, 79, 379-384.
16. Ho, C.-T.; Chen, Q.; Shi, H.; Zhang, K. Q.; Rosen, R. T. Antioxidative effects of polyphenol extract prepared from various Chinese teas. Prev. Med. 1992, 21, 520-525.
17. Tsuda, T.; Watanabe, M.; Ohshima, K.; Norinobu, S.; Choi, S.; Kawakishi, S.; Osawa, T. Antioxidative activity of the anthocyanin pigments cyaniding 3-O-β-D-glucose and cyanidin. J. Agric. Food Chem. 1994, 42, 2407-2410.
18. Takeoka, G. R.; Dao, L. T. Antioxidant constituents of almond (Prunus dulcis (Mill.) D. A. Webb) hulls. J. Agric. Food Chem. 2003, 51, 496-501.
19. Reische, D. W.; Lillard, D. A.; Eitenmiller, R. R. Antioxidants. In Food Lipids; Akoh, C. C., Min, D. B., Eds.; Dekker: New York, 2002; pp 489-516.
20. Shahidi, F.; Wanasundara, P. K. J. P. D. Phenolic antioxidants. Crit. Rev. Food Sci. Nutr. 1992, 32, 67-103.
21. Dietrych-Szostak, D.; Oleszek, W. Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Möench) grain. J. Agric. Food Chem. 1999, 47, 4384-4387.
22. Xing, Y.; White, P. J. Identification and function of antioxidants from oat groats and hulls. J. Am. Oil Chem. Soc. 1997, 74, 303-308.
23. Liyana-Pathirana, C. M.; Shahidi, F. Antioxidant activity of commercial soft and hard wheat (Triticum aestivum L.) as affected by gastric pH conditions. J. Agric. Food Chem. 2005, 53, 2433-2440.
24. Liyana-Pathirana, C. M.; Shahidi, F. Antioxidant properties of commercial soft and hard winter wheats (Triticum aestivum L.) and their milling fractions. J. Sci. Food Agric. 2006, 86, 477-485.
25. Beta, T.; Nam, S.; Dexter, J. M.; Sapirstein, H. D. Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions. Cereal Chem. 2005, 82, 390-393.
26. Adom, K. K.; Sorrells, M. E.; Liu, R. H. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. J. Agric. Food Chem. 2005, 53, 2297-2306.
27. Onyeneho, S. N.; Hettiarachchi, N. S. Antioxidant activity of durum wheat bran. J. Agric. Food Chem. 1992, 40, 1496-1500.
28. Dewanto, V.; Wu, X.; Liu, R. H. Processed sweet corn has higher antioxidant activity. J. Agric. Food Chem. 2002, 50, 4959-4964.
29. Canadian Grain Commission. Classes of Canadian Wheat Western Canadian wheat; http://grainscanada.gc.ca/Quality/Wheat/Classes-e.htm.
30. Dávalos, A.; Gómez-Cordovés, C.; Bartolomé, B. Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay. J. Agric. Food Chem. 2004, 52, 48-54.
31. Popov, I. N.; Lewin, G. Photochemiluminescent detection of antiradical activity: II. Testing of nonenzymic hydrophilic antioxidants. Free Radical Biol. Med. 1994, 17, 267-271.
32. Popov, I. N.; Lewin, G. Photochemiluminescent detection of antiradical activity: IV. Testing of hydrophorbic antioxidants. J. Biochem. Biophys. Methods 1996, 31, 1-8.
33. Popov, I.; Lewin, G. Antioxidative homeostasis: characterization by means of chemiluminescent technique. Methods Enzymol. 1999, 300, 437-456.
34. Frega, N.; Mozzon, M.; Lercker, G. Effects of free fatty acids on oxidative stability of vegetable oil. J. Am. Oil Chem. Soc. 1999, 76, 325-329.
35. Hu, C.; Kitts, D. D. Studies on the antioxidant activity of Echinacea root extract. J. Agric. Food Chem. 2000, 48, 1466-1472.
36. 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.
37. Johnson, P. H.; Grossman, L. I. Electrophoresis of DNA in agarose gels. Optimizing separations of conformational isomers of double- and single-stranded DNAs. Biochemistry 1977, 16, 4217-4224.
38. Hiramoto, K.; Kido, K.; Kikugawa, K. DNA breaking by Maillard products of glucose-amino acid mixtures formed in an aqueous system. J. Agric. Food Chem. 1994, 42, 689-694.
39. Amarowicz, R.; Weidner, S. Content of phenolic acids in rye caryopses determined using DAD-HPLC method. Czech J. Food Sci. 2001, 19, 201-205.
40. 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.
41. Satue-Gracia, M. T.; Heinonen, M.; Frankel, E. N. Anthocyanins as antioxidants on human low-density lipoprotein and lecithin-liposome systems. J. Agric. Food Chem. 1997, 45, 3362-3367.
42. Zhou, K.; Laux, J. J.; Yu, L. Comparison of Swiss red wheat grain and fractions for their antioxidant properties. J. Agric. Food Chem. 2004, 52, 1118-1123.
43. Sies, H. Strategies of antioxidant defense. Eur. J. Biochem. 1993, 215, 213-219.
44. Fisch, K. M.; Bohm, V.; Wright, A. D.; Konig, G. M. Antioxidative meroterpenoids from the brown alga Cystoseira crinita. J. Nat. Prod. 2003, 66, 968-975.
45. Aparicio, R.; Roda, L.; Albi, M. A.; Gutierrez, F. Effects of various compounds on vergin olive oil stability measured by Rancimat. J. Agric. Food Chem. 1999, 47, 4150-4155.
46. Velasco, J.; Andersen, M. L.; Skibsted, L. H. Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. Food Chem. 2004, 85, 623-632.
47. Amarowicz, R.; Raab, B.; Karamac, M. Antioxidative activity of an ethanolic extract of evening primrose. Nahrung 1999, 43, 216-217.
48. Vichi, S.; Zitterl-Eglseer, K.; Jugl, M.; Franz, C. Determination of the presence of antioxidants deriving from sage and oregano extracts added to animal fat by means of assessment of the radical scavenging capacity by photochemiluminescence analysis. Nahrung 2001, 45, 101-104.
49. Amarowicz, R.; Raab, B.; Shahidi, F. Antioxidant activity of phenolic fractions of rapeseed. J. Food Lipids 2003, 10, 51-62.
50. Gahler, S.; Otto, K.; Bohm, V. Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products. J. Agric. Food Chem. 2003, 51, 7962-7968.
51. Lee, J.; Renita, M.; Fioritto, R. J.; St. Martin, S.; Schwartz, S. J.; Vodovotz, Y. Isoflavone characterization and antioxidant activity of Ohio soybeans. J. Agric. Food Chem. 2004, 52, 2647-2651.
52. Esterbauer, H. J.; Gebicki, J.; Puhl, H.; Juergens, G. The role of lipid peroxidation and antioxidants on oxidative modification of LDL. Free Radical Biol. Med. 1992, 13, 341-390.
53. Lempereur, I.; Rouau, X.; Abecassis, J. Genetic and agronomic variation in arabinoxylan and ferulic acid contents of durum wheat (Triticum durum L.) grain and its milling fractions. J. Cereal Sci. 1997, 25, 103-110.
54. Lempereur, I.; Surget, A.; Rouau, X. Variability in dehydrodiferulic acid composition of durum wheat (Triticum durum Desf.) and distribution in milling fractions. J. Cereal Sci. 1998, 28, 251-258.
55. Andreasen, M. F.; Christensen, L. P.; Meyer, A. S.; Hansen, A. Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cereale L.) varieties. J. Agric. Food Chem. 2000, 48, 2837-2842.
56. Andreasen, M. F.; Christensen, L. P.; Meyer, A. S.; Hansen, A. Ferulic acid dehydridimers in rye (Secale cereale L.) J. Cereal Sci. 2000, 31, 303-308.
57. Andreasen, M. F.; Landbo, A.-K.; Christensen, L. P.; Hansen, A.; Meyer, A. S. Antioxidant effects of phenolic rye (Secale cereale L.) extracts monomeric hydroxycinnamates, and ferulic acid dehydrodimers on human low density lipoprotein. J. Agric. Food Chem. 2001, 49, 4090-4096.
58. Zupfer, J. M.; Churchill, K. E.; Rasmusson, D. C.; Fulcher, R. G. Variation in ferulic acid concentration among diverse barley cultivars measured by HPLC and microspectrophotometry. J. Agric. Food Chem. 1998, 46, 1350-1354.
59. Liyanapathirana, C. M.; Shahidi, F. Antioxidant properties of commercial soft and hard winter wheats (Triticum aestivum L.) and their milling fractions. J. Sci. Food Agric. 2006, 86, 477-485.
60. Rice-Evans, C. A.; Miller, N. J.; Paganga, G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biol. Med. 1996, 20, 933-956.
61. 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.
62. Breen, A. P.; Murphy, J. A. Reactions of oxyradicals with DNA. Free Radical Biol. Med. 1995, 18, 1033-1078.
63. Hiramoto, K.; Ojima, N.; Sako, K.; Kikugawa, K. Effect of plant phenolics on the formation of the spin-adduct of hydroxyl radical and the DNA strand breaking by hydroxyl radical. Biol. Pharm. Bull. 1996, 19, 558-563.
64. Gutteridge, J. M. C. Reactivity of hydroxyl and hydroxyl-like radicals discriminated by release of thiobarbituric acid-reactive material from deoxy sugars, nucleosides and benzoate. Biochem. J. 1984, 224, 761-767.