Enhancing the availability of natural antioxidants in wheat-based food ingredients and food products through improved post-harvest treatments and processing conditions

Wheat grain has significant antioxidant contents concentrated in the bran fraction, most of which may not be bioavailable in humans because they are not released from matrix materials during digestion. The present study developed solid-state enzymatic and yeast post-harvest treatments, and investigated the effects of these treatments and food processing on the extractable antioxidant properties of whole-wheat based food ingredients and food products. Antioxidant properties investigated in this study included scavenging capacities against cation ABTS radicals, peroxyl radicals (ORAC), hydroxyl radicals, and DPPH radicals, and total phenolic contents and phenolic acid compositions. The first part of this research developed and validated a high-throughput fluorometric hydroxyl radical scavenging capacity (HOSC) assay. The HOSC assay utilized a Fe(III)/H2O2 Fenton-like reaction to generate hydroxyl radicals, fluorescein as detector probe, trolox as an antioxidant standard, and area un…

Author: Su, Lan

Source: University of Maryland

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