Total phenolics and antioxidant activity of water and ethanolic extracts from distillers dried grains with solubles with or without microwave irradiation

Cereal Chemistry

Volumn 86, Issue 6, 2009, Pages 661-664

  Inglett, George E ^a   Rose, Devin J ^a   Stevenson, David G ^a,b   Chen, Diejun ^a   Biswas, Atanu ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b Mail Stop 2130   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; ETHANOL; EXTRACTION; GRAIN (AGRICULTURAL PRODUCT); IRRADIATION; PLANTS (BOTANY);

150 ° C; ANTIOXIDANT ACTIVITIES; AQUEOUS ETHANOL; DISTILLERS' DRIED GRAINS WITH SOLUBLES; ETHANOLIC EXTRACTS; MICROWAVE- IRRADIATIONS; PHENOLIC CONTENT; TOTAL PHENOLICS; WATER BATHS; WATER EXTRACTS;

MICROWAVE IRRADIATION;

EID: 73449091200     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-6-0661     Document Type: Article

References (26)

1. Adom, K. K., and Liu, R. H. 2002. Antioxidant activity of grains. J. Agric. Food Chem. 50:6182-6187.
2. Baker, A., and Lutman, H. 2008. Feed year in review (domestic): Record demand drives U. S. feed grain prices higher in 2007/08. Available online at: http://usda.mannlib.cornell.edu/usda/current/FDS-yearbook/FDS yearbook-05-23-2008-Special-Report.pdf. Economic Res. Service, USDA: Washington, DC.
3. Baranowski, J. D. 1980. Inhibition of Saccharomyces cerevisiae by naturally-occurring hydroxycinnamates. J. Food Sci. 45:592-594.
4. Boydston, R. A., Vaughn, S. F., and Collins, H. P. 2008. Response of weeds and ornamental plants to potting soil amended with dried distillers' grains. Hort. Sci. 43:191-195.
5. Fernandez-Orozco, R., Frias, J., Munoz, R., Zielinski, H., Piskula, M. K., Kozlowska, H., and Vidal-Valverde, C. 2007. Fermentation as a bioprocess to obtain functional soybean flours. J. Agric. Food Chem. 55:8972-8979.
6. Goodey, A. R. 1982. Genetic and biochemical-analysis of the ability of Saccharomyces cerivisiae to decarboxylate cinnamic-acids. J. Genet. Microbiol. 128:2615-2620.
7. Hinneburg, I., and Neubert, R. H. H. 2005. Influence of extraction parameters on the phytochemical characteristics of extracts from buckwheat (Fagopyrum esculentum) herb. J. Agric. Food Chem. 53:3-7.
8. Hoffman, L., Baker, A., Foreman, L., and Young, E. C. 2007, Feed grains backgrounder. Available online at: http://www.ers.usda.gov/Publications/FDS/ 2007/03Mar/FDS07C01/fds07C01.pdf. Economic Res. Service, USDA: Washington, DC.
9. Liazid, A., Palma, M., Brigui, J., and Barroso, C. G. 2007. Investigation on phenolic compounds stability during microwave-assisted extraction. J. Chromatogr. A 1140:29-34.
10. Makris, D. P., and Rossiter, J. T. 2000. Heat-induced, metal-catalyzed oxidative degradation of quercetin and rutin (quercetin 3-O- rhamnosylglucoside) in aqueous model systems. J. Agric. Food Chem. 48:3830-3838.
11. Mattila, P., Pihlava, J. M., and Hellstrom, J. 2005. Contents of phenolic acids, alkyl-and alkenylresorcinols, and avenanthramides in commercial grain products. J. Agric. Food Chem. 53:8290-8295.
12. Mohsen, S. M., and Ammar, A. S. M. 2009. Total phenolic contents and antioxidant activity of corn tassel extracts. Food Chem. 112:595-598.
13. Mussatto, S. I., Dragone, G., and Roberto, I. C. 2006. Brewers' spent grain: Generation, characteristics and potential applications. J. Cereal Sci. 43:1-14.
14. San Buenaventura, M. L., Dong, F. M., and Rasco, B. A. 1987. The total dietary fiber content of wheat, corn, barley, sorghum, and distillers' dried grains with solubles. Cereal Chem. 64:135-136.
15. Saulnier, L., and Thibault, J. F. 1999. Ferulic acid and diferulic acids as components of sugar-beet pectins and maize bran heteroxylans. J. Sci. Food Agric. 79:396-402.
16. Sensoy, I., Rosen, R. T., Ho, C. T., and Karwe, M. V. 2006. Effect of processing on buckwheat phenolics and antioxidant activity. Food Chem. 99:388-393.
17. Singh, V., Moreau, R. A., Hicks, K. B., Belyea, R. L., and Staff, C. H. 2002. Removal of fibre from distillers' dried grains with solubles (DDGS) to increase value. Trans. ASAE 45:389-392.
18. Singleton, V. L., Orthofer, R., and Lamuela-Raventos, R. M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent. Method. Enzymol. 299:152-178.
19. Slavin, J. 2003. Why whole grains are protective: Biological mechanisms. Proc. Nutr. Soc. 62:129-134.
20. Soong, Y. Y., and Barlow, P. J. 2004. Antioxidant activity and phenolic content of selected fruit seeds. Food Chem. 88:411-417.
21. Srinivasan, M., Sudheer, A. R., and Menon, V. P. 2007. Ferulic acid: Therapeutic potential through its antioxidant property. J. Clin. Biochem. Nutr. 40:92-100.
22. Stratil, P., Klejdus, B., and Kuban, V. 2007. Determination of phenolic compounds and their antioxidant activity in fruits and cereals. Talanta 71:1741-1751.
23. Sun, T., and Ho, C. T. 2005. Antioxidant activities of buckwheat extracts. Food Chem. 90:743-749.
24. Swiatkiewicz, S., and Koreleski, J. 2008. The use of distillers dried grains with solubles (DDGS) in poultry nutrition. World Poultry Sci. J. 64:257-265.
25. Velasco, J., and Dobarganes, C. 2002. Oxidative stability of virgin olive oil. Eur. J. Lipid Sci. Technol. 9-10:661-676.
26. Waterhouse, A. L. 2001. Determination of total phenolics. Pages I.1.1.1.1.1.1.8 in: Current Protocols in Food Analytical Chemistry. R. E. Wrolstad, ed. John Wiley and Sons: New York.