Ferulic Acid from Aleurone Determines the Antioxidant Potency of Wheat Grain (Triticum aestivum L.)
- 18 June 2008
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 56 (14), 5589-5594
- https://doi.org/10.1021/jf800445k
Abstract
Grain is an important source of phytochemicals, which have potent antioxidant capacity. They have been implicated in the beneficial health effect of whole grains in reducing cardiovascular disease and type 2 diabetes. The aim of the present study was to identify the most important antioxidant fractions of wheat grain. It was found that the aleurone content of these fractions was highly correlated with the antioxidant capacity of the fractions (r = 0.96, p < 0.0001). Ferulic acid appeared to be the major contributor to the antioxidant capacity in fractions with higher antioxidant capacity. The contribution of protein was rather limited. It was concluded that the antioxidant potency of wheat grain fractions is predominantly determined by aleurone content, which can be attributed to the presence of relatively large amounts of phenolic compounds, primarily ferulic acid.This publication has 39 references indexed in Scilit:
- Total Phenolics and Antioxidant Potential in Plasma and Urine of Humans After Consumption of Wheat BranCereal Chemistry Journal, 2008
- Dry processes to develop wheat fractions and products with enhanced nutritional qualityJournal of Cereal Science, 2007
- Phenolic acids in potatoes, vegetables, and some of their productsJournal of Food Composition and Analysis, 2007
- Ferulic Acid and its Position Among the Phenolic Compounds of WheatCritical Reviews in Food Science and Nutrition, 2006
- Antioxidant Properties of Wheat As Affected by PearlingJournal of Agricultural and Food Chemistry, 2006
- The Molecular Basis for Oxidative Stress-Induced Insulin ResistanceAntioxidants and Redox Signaling, 2005
- Proteins in Walls of Wheat Aleurone CellsJournal of Cereal Science, 2002
- Whole‐grain intake and cancer: An expanded review and meta‐analysisNutrition and Cancer, 1998
- A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye bindingAnalytical Biochemistry, 1976
- The aleurone layer of wheat. III. Isolation and scanning electron microscope examination of the layer and of its component partsJournal of the Science of Food and Agriculture, 1973