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Cited by 169Phytochemicals and Antioxidant ActivitiesFood composition and propertiesSeed and Plant Biochemistry

The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.

Free Radical Scavenging Properties and Phenolic Content of Chinese Black-Grained Wheat

Li, Wende, Shan, Fang, Sun, Shancheng, Corke, Harold, Beta, Trust·2005·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf051634y
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Abstract

Free radical scavenging properties and phenolic content of extracts from a novel Chinese black-grained wheat were evaluated for comparison with selected wheat controls. Extracts of bran and whole meal were compared for their scavenging activities against the 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical. The total phenolic content and phenolic acid levels were determined using colorimetric and high-performance liquid chromatography (HPLC) methods, respectively. There were significant differences in radical scavenging activities and phenolic contents among bran or whole meal samples of Chinese black-grained wheat and selected wheat controls. Chinese black-grained wheat had the strongest scavenging activity and the highest total phenolic content among the wheat samples. The scavenging activity and total phenolic content of wheat bran was generally twice as high as that of whole meal. A positive correlation was found between DPPH radical scavenging activity and total phenolic content of bran (R = 0.86) and whole meal (R = 0.96). In addition, HPLC analysis detected the presence of gallic, p-hydroxybenzoic, caffeic, syringic, p-coumaric, vanillic, gentisic, o-coumaric acid, and ferulic acids in wheat bran. Ferulic acid content was highest among the phenolic acids. Chinese black-grained wheat may be considered as a potential source of natural antioxidants given its high free radical scavenging ability and phenolic content. Additional research is needed to further investigate oth…

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Research works printed but not linked: 27

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Metadata

Authors
Li, W., Shan, F., Sun, S., Corke, H., & Beta, T.
Affiliations
  • Shanxi University (CN)
  • Cereal Chemistry & Quality Analysis Laboratory, Faculty of Chemistry & Chemical Engineering, Shanxi University, Taiyuan City 030006, People's Republic of China, Department of Food Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada, Shanxi Academy of Agricultural Science, Taiyuan City 030031, People's Republic of China, and Cereal Science Laboratory, Department of Botany, University of Hong Kong, Hong Kong
ORCID
Corke, Harold
Venue
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Published
2005-09-28
Volume
53
Issue
22
Pages
8533-8536
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
DOI
10.1021/jf051634y
OpenAlex
W2056728850
Cited by
169
References
1
Citations by year
2026: 4 · 2025: 4 · 2024: 7 · 2023: 12 · 2022: 11 · 2021: 10 · 2020: 6 · 2019: 7 · 2018: 10 · 2017: 6 · 2016: 7 · 2015: 6 · 2014: 6 · 2013: 7 · 2012: 13
FWCI
3.41
Type
journal article
Language
en
Open access
closed
Locations
  • Journal of Agricultural and Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
  • The HKU Scholars Hub (University of Hong Kong) (submittedVersion)
Funders
  • University of Manitoba
  • Shanxi Academy of Agricultural Sciences
Topics
  • Health Sciences › Medicine › Biochemistry (medical) › 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
free radical scavenging, antioxidant activity, total phenolic content, phenolic acids, wheat bran, DPPH radical, ferulic acid, gallic acid, p-hydroxybenzoic acid, caffeic acid, syringic acid, p-coumaric acid, vanillic acid, o-coumaric acid, nutraceutical value
MeSH terms
Biphenyl Compounds, Chromatography, High Pressure Liquid, Phenols, Picrates, Seeds, Triticum, Free Radical Scavengers, Hydroxybenzoates

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