Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions
Abstract
Four different types of wheat bran were extracted and analyzed for phenolic acids using the Folin-Ciocalteu method and HPLC. The extracts and their hydrolysis products were also evaluated for their antioxidant activities. The total phenolic content of the red wheat bran was higher than that of the white wheat. We found that the majority of the phenolic acids existed in a bound form in wheat bran. These phenolic acids can be released by hydrolyzing the bran under alkaline or acidic conditions; however, the former was more efficient in the release of free phenolic acids than the latter. Ferulic, vanillic, and syringic acids were the major individual phenolic acids in the studied wheat bran. The main portion of the total ferulic acid was from alkaline hydrolysis. The alkaline hydrolysable fractions had greater antioxidant activities, while the acid hydrolysable fractions showed lower activities in both the red and white bran. The antioxidant activity of bran extract was stronger than that of free phenolic acids.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Cites
Antioxidant activity of plant extracts containing phenolic compounds
Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990146l · Cited by 3,854 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Chemistry and biochemistry of dietary polyphenols
Tsao, R. (2010) · Nutrients · doi:10.3390/nu2121231 · Cited by 2,415 · see citing works
Self-citationNew hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
Fardet, A. (2010) · Nutrition Research Reviews · doi:10.1017/s0954422410000041 · Cited by 1,030 · see citing works
Recovery of Biomolecules from Food Wastes—A Review
Baiano, A. (2014) · Molecules · doi:10.3390/molecules190914821 · Cited by 504 · see citing works
Tang, Y., Li, X., Zhang, B., Chen, P. X., Liu, R., & Tsao, R. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2014.06.018 · Cited by 397 · see citing works
Self-citationWheat bran-based biorefinery 2: Valorization of products
Apprich, S., Tirpanalan, Ö., Hell, J., Reisinger, M., Böhmdorfer, S., Siebenhandl-Ehn, S., Novalin, S., & Kneifel, W. (2014) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2013.12.003 · Cited by 309 · see citing works
Sánchez Maldonado, A. F., Mudge, E., Gänzle, M. G., & Schieber, A. (2014) · Food Research International · doi:10.1016/j.foodres.2014.06.018 · Cited by 110 · see citing works
Al-Qabba, M. M., El-Mowafy, M. A., Althwab, S. A., Alfheeaid, H. A., Aljutaily, T., & Barakat, H. (2020) · Nutrients · doi:10.3390/nu12102904 · Cited by 91 · see citing works
Park, H. E., Tang, B., & Row, K. H. (2014) · Analytical Letters · doi:10.1080/00032719.2013.874016 · Cited by 58 · see citing works
Abdel-Aty, A. M., Barakat, A. Z., Bassuiny, R. I., & Mohamed, S. A. (2022) · Journal of Food Measurement and Characterization · doi:10.1007/s11694-022-01447-6 · Cited by 50 · see citing works
Drużyńska, B., Wołosiak, R., Grzebalska, M., Majewska, E., Ciecierska, M., & Worobiej, E. (2021) · Antioxidants · doi:10.3390/antiox10121989 · Cited by 26 · see citing works
Hussein, H., Abouamer, W., Ali, H., Elkhadragy, M., Yehia, H., & Farouk, A. (2022) · Plants · doi:10.3390/plants11091124 · Cited by 20 · see citing works
Kim, R. H., Lee, S. J., Lee, K., Hwang, K. T., & Kim, J. (2023) · Food Science and Biotechnology · doi:10.1007/s10068-023-01300-6 · Cited by 6 · see citing works
- Authors
- KIM, K., TSAO, R., YANG, R., & CUI, S.
- Affiliations
- Agriculture and Agri-Food Canada (CA)
- Corresponding author
- TSAO, R
- ORCID
- CUI, S
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2006-04
- Volume
- 95
- Issue
- 3
- Pages
- 466-473
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W1964623470
- Cited by
- 913
- References
- 1
- Citations by year
- 2026: 37 · 2025: 60 · 2024: 50 · 2023: 55 · 2022: 81 · 2021: 57 · 2020: 83 · 2019: 56 · 2018: 50 · 2017: 51 · 2016: 40 · 2015: 34 · 2014: 50 · 2013: 45 · 2012: 42
- FWCI
- 7.27
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Keywords
- wheat bran, phenolic acids, antioxidant activity, hydrolysis conditions, alkaline hydrolysis, acid hydrolysis, bound phenolic acids, ferulic acid, vanillic acid, syringic acid, red wheat, white wheat
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
