Enhancing antioxidant activity and antiproliferation of wheat bran through steam flash explosion

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• 作者：Yongsheng Chen ; Ruiting Zhang ; Chong Liu…
• 关键词：Steam flash explosion ; Wheat bran ; Phenolics ; Cellular antioxidant activity ; Antiproliferative activity
• 刊名：Journal of Food Science and Technology
• 出版年：2016
• 出版时间：July 2016
• 年：2016
• 卷：53
• 期：7
• 页码：3028-3034
• 全文大小：908 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402
• 卷排序：53

文摘

The effect of steam flash explosion (SFE), a green processing technology, on the phenolic composition, antioxidant activity and antiproliferation to HepG2 of wheat bran was investigated. Moderate SFE treatment significantly enhanced the total soluble phenolic content of wheat bran. After SFE pretreatment, the free and conjugated ferulic acid content in the wheat bran were significantly increased. Antioxidant activities of SFE treated wheat bran were higher than those untreated wheat bran. The cellular antioxidant and antiproliferative activities of SFE treated wheat bran were also significantly ameliorated. It was suggested that SFE pretreatment could be applied to release the bound phenolic compounds and enhance the antioxidant activities and antiproliferative activities of wheat bran.