Antioxidant activity of wheat extracts as affected by in vitro digestion

Issue title: The Proceedings of the 3rd International Conference on Food Factors (ICoFF 03)

Article type: Research Article

Authors: Liyanapathirana, Chandrika | Shahidi, Fereidoon^;

Affiliations: Departments of Biology and | Biochemistry, Memorial University of Newfoundland, St. John's, NL, A1B 3X9, Canada

Note: [] Corresponding author. Tel.: +1 709 737 8552; Fax: +1 709 737 4000; E-mail: [email protected]

Abstract: Phenolic compounds from soft wheat and its milling fractions were extracted and their in vitro antioxidant activity evaluated. Non-hydrolyzed extracts were prepared by extracting phenolics into distilled deionized water. To make hydrolyzed extracts samples were first subjected to pH adjustments in order to simulate gastrointestinal pH conditions. Total phenolic content (TPC) was determined using Folin-Ciocalteu's procedure. Total antioxidant activity (TAA) was determined using Trolox equivalents antioxidant capacity (TEAC) assay and expressed as Trolox equivalents (TE). Antioxidant activity of wheat extracts was determined using the procedures of inhibition of β-carotene bleaching, scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and inhibition of oxidation of human low density lipoprotein (LDL) cholesterol. The TPC and TAA of wheat extracts tested were significantly increased following hydrolysis. Similarly, the antioxidant activity, as determined by different proced ures, was considerably increased when the samples were subjected to simulated digestion conditions.

Keywords: antioxidant activity, wheat milling fractions, free radical scavenging, LDL oxidation

Journal: BioFactors, vol. 21, no. 1-4, pp. 325-328, 2004