Skip to main content
SpringerLink
Log in

Enhancement of polyphenol content and antioxidant capacity of oat (Avena nuda L.) bran by cellulase treatment

  • Article
  • Published:
Applied Biological Chemistry Submit manuscript

Abstract

In this work, cellulase was used to treat with oat bran, and its effect on the total polyphenol content and phenolic profiles were investigated, with heating-only treatment as the control. Antioxidant capacity of the phenolic extracts from oat bran was assessed by scavenging of 2,2′-azinobis (3-ethylbenzothiazoline-6- sulphonic acid), 2, 2-diphenyl-1-picrylhydrazyl radical cation, the ferric reducing antioxidant power, and protein oxidative damage protection assays. As a result, cellulase treatment significantly increased the total phenolic content, total antioxidant capacity, and the ability on the protection of protein from oxidative damage of the oat bran compared with heating-only treatment. Furthermore, cellulase treatment significantly increased availability of most phenolic compounds, except of gallic acid, such as caffeic acid by 97 % (5.33 vs. 10.51 μg g−1), vanillin by 28 % (3.32 vs. 4.24 μg g−1), p-coumaric acid by 105 % (5.55 vs. 11.35 μg g−1), and ferulic acid by 914 % (12.33 vs. 124.03 μg g−1). However, heating-only treatment had no significant influence on the five detected phenolic compounds. Therefore, the study revealed that cellulase treatment would produce polyphenol-rich oat products with increased antioxidant activity.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • AACC (American Association of Cereal Chemists) Approved methods of analysis, 11th ed. http://methods.aaccnet.org/summaries/26-50-01.aspx

  • Adom KK, Liu RH (2002) Antioxidant activity of grains. J Agric Food Chem 50:6182–6187

    Article  CAS  Google Scholar 

  • Alrahmany R, Tsopmo A (2012) Role of carbohydrases on the release of reducing sugar, total phenolics and on antioxidant properties of oat bran. Food Chem 132:413–418

    Article  CAS  Google Scholar 

  • Birsan C, Johnson P, Joshi M, MacLeod A, McIntosh L, Monem V, Nitz M (1998) Mechanism of cellulases and xylanases. Biochem Soc T 26:156–160

    Article  CAS  Google Scholar 

  • Bratt K, Sunnerheim K, Bryngelsson S, Fagerlund A, Engman L, Andersson RE, Dimberg LH (2003) Avenanthramides in oats (Avena sativa L.) and structure–antioxidant activity relationships. J Agric Food Chem 51:594–600

    Article  CAS  Google Scholar 

  • Chun SS, Vattem DA, Lin YT, Shetty K (2005) Phenolic antioxidants from clonal oregano (Origanum vulgare) with antimicrobial activity against Helicobacter pylori. Process Biochem 40:809–816

    Article  CAS  Google Scholar 

  • Corral-Aguayo RD, Yahia EM, Carrillo-Lopez A, González-Aguilar G (2008) Correlation between some nutritional components and the total antioxidant capacity measured with six different assays in eight horticultural crops. J Agric Food Chem 56:10498–10504

    Article  CAS  Google Scholar 

  • Fagerlund A, Sunnerheim K, Dimberg LH (2009) Radical-scavenging and antioxidant activity of avenanthramides. Food Chem 113:550–556

    Article  CAS  Google Scholar 

  • Haas P, Machado MJ, Anton AA, Silva AS, De FA (2009) Effectiveness of whole grain consumption in the prevention of colorectal cancer: meta-analysis of cohort studies. Int J Food Sci Nutr 60(suppl. 6):1–13

    Article  Google Scholar 

  • Hatfield RD, Ralph J, Grabber JH (1999) Cell wall cross-linking by ferulates and diferulates in grasses. J Sci Food Agr 79:403–407

    Article  CAS  Google Scholar 

  • Hurtado-Fernandez E, Gomez-Romero M, Carrasco-Pancorbo A (2010) Application and potential of capillary electroseparation methods to determine antioxidant phenolic compounds from plant food material. J Pharm Biomed 53:1130–1160

    Article  CAS  Google Scholar 

  • Ishii T (1997) Structure and functions of feruloylated polysaccharides. Plant Sci 127:111–127

    Article  CAS  Google Scholar 

  • Jacobs DR, Pereira MA, Meyer KA, Kushi LH (2000) Fiber from whole grains, but not refined grains, is inversely associated with all-cause mortality in older women: the Iowa women’s health study. J Am Coll Nutr 19:326S–330S

    Article  CAS  Google Scholar 

  • Kapasakalidis PG, Rastall RA, Gordon MH (2009) Effect of a cellulase treatment on extraction of antioxidant phenols from black currant (Ribes nigrum L.) pomace. J Agric Food Chem 57:4342–4351

    Article  CAS  Google Scholar 

  • Kasum CM, Jacobs DR, Kristin N, Folsom AR (2002) Dietary risk factors for upper aerodigestive tract cancers. Int J Cancer 99:267–272

    Article  CAS  Google Scholar 

  • Katalinic V, Mozina SS, Skroza D, Generalic I, Abramovic H, Milos M, Ljubenkov I, PiskernikS Pezo I, Terpinc P (2010) Polyphenolic profile, antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia). Food Chem 119:715–723

    Article  CAS  Google Scholar 

  • Krygier K, Sosulski F, Hogge L (1982) Free, esterified, and insoluble-bound phenolic acids. 1. Extraction and purification procedure. J Agric Food Chem 30:330–334

    Article  CAS  Google Scholar 

  • Mayo JC, Tan DX, Sainz RM, Natarajan M, Lopez-Burillo S, Reiter RJ (2003) Protection against oxidative protein damage induced by metal-catalyzed reaction or alkylperoxyl radicals: comparative effects of melatonin and other antioxidants. BBA Gen Subj 1620:139–150

    Article  CAS  Google Scholar 

  • McCann M, Wells B, Roberts K (1990) Direct visualization of cross-links in the primary plant cell wall. J Cell Sci 96:323–334

    Google Scholar 

  • Mellen PB, Walsh TF, Herrington DM (2008) Whole grain intake and cardiovascular disease: a meta-analysis. Nutr Metab Cardiovasc 18:283–290

    Article  Google Scholar 

  • Payet B, Shum Cheong Sing A, Smadja J (2006) Comparison of the concentrations of phenolic constituents in cane sugar manufacturing products with their antioxidant activities. J Agric Food Chem 54:7270–7276

    Article  CAS  Google Scholar 

  • Peterson DM (2001) Oat antioxidants. J Cereal Sci 33:115–129

    Article  CAS  Google Scholar 

  • Prakash D, Singh BN, Upadhyay G (2007) Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa). Food Chem 102:1389–1393

    Article  CAS  Google Scholar 

  • Robbins RJ, Bean SR (2004) Development of a quantitative high-performance liquid chromatography–photodiode array detection measurement system for phenolic acids. J Chromatogr A 1038:97–105

    Article  CAS  Google Scholar 

  • Rose JK, Bennett AB (1999) Cooperative disassembly of the cellulose–xyloglucan network of plant cell walls: parallels between cell expansion and fruit ripening. Trends Plant Sci 4:176–183

    Article  Google Scholar 

  • Tapola N, Karvonen HL, Mikola M, Sarkkinen E (2005) Glycemic responses of oat bran products in type 2 diabetic patients. Nutr Metab Cardiovasc 15:255–261

    Article  CAS  Google Scholar 

  • Verardo V, Serea C, Segal R, Caboni MF (2011) Free and bound minor polar compounds in oats: different extraction methods and analytical determinations. J Cereal Sci 54:211–217

    Article  CAS  Google Scholar 

  • Vincken JP, Beldman G, Voragen AGJ (1994) The effect of xyloglucans on the degradation of cell-wall-embedded cellulose by the combined action of cellobiohydrolase and endoglucanases from Trichoderma viride. Plant Physiol 104:99–107

    CAS  Google Scholar 

  • Vincken JP, van den Broek LA, van der Lei DD, Beldman G, Voragen AG (1997) Fungal and plant xyloglucanases may act in concert during liquefaction of apples. J Sci Food Agr 73:407–416

    Article  CAS  Google Scholar 

  • Wang M, Hettiarachchy NS, Qi M, Burks W, Siebenmorgen T (1999) Preparation and functional properties of rice bran protein isolate. J Agric Food Chem 47:411–416

    Article  CAS  Google Scholar 

  • Wong CC, Li HB, Cheng KW, Chen F (2006) A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay. Food Chem 97:705–711

    Article  CAS  Google Scholar 

  • Xu JG, Tian CR, Hu QP, Luo JY, Wang XD, Tian XD (2009) Dynamic changes in phenolic compounds and antioxidant activity in oats (Avena nuda L.) during steeping and germination. J Agric Food Chem 57:10392–10398

    Article  CAS  Google Scholar 

  • Yang QM, Pan XH, Kong WB, Yang H, Su YD, Zhang L, Zhang Y, Yang Y, Ding L, Liu G (2010) Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo. Food Chem 118:84–89

    Article  CAS  Google Scholar 

  • Yu P, Maenz DD, McKinnon JJ, Racz VJ, Christensen DA (2002) Release of ferulic acid from oat hulls by Aspergillus ferulic acid esterase and Trichoderma xylanase. J Agric Food Chem 50:1625–1630

    Article  CAS  Google Scholar 

  • Yu P, McKinnon JJ, Maenz DD, Olkowski AA, Racz VJ, Christensen DA (2003) Enzymic release of reducing sugars from oat hulls by cellulase, as influenced by Aspergillus ferulic acid esterase and Trichoderma xylanase. J Agric Food Chem 51:218–223

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This research was partially funded by the Chinese Agricultural Research System (Grant Number: CARS-08-D), and International Cooperation Program of Shaanxi and Technology R&D Plan, (Grant Number: 2011KW-28).

Author information

Authors and Affiliations

  1. College of Food Science and Engineering, Northwest A&F University, 28 Xinong Road, Yangling, 712100, Shaanxi Province, China

    Dongfang Chen

  2. School of Life Sciences, Northwestern Polytechnical University, 127 Youyi West Road, Xi’an, 710027, Shaanxi Province, China

    Junling Shi

  3. College of Food Engineering and Nutritional Science, Shaanxi Normal University, 199 Chang’an South Road, Xi’an, 710062, Shaanxi Province, China

    Xinzhong Hu

Authors
  1. Dongfang Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Junling Shi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Xinzhong Hu
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Junling Shi.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Chen, D., Shi, J. & Hu, X. Enhancement of polyphenol content and antioxidant capacity of oat (Avena nuda L.) bran by cellulase treatment. Appl Biol Chem 59, 397–403 (2016). https://doi.org/10.1007/s13765-016-0171-x

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13765-016-0171-x

Keywords

Search

Navigation