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Applied Biological Chemistry

, Volume 59, Issue 3, pp 397–403 | Cite as

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

  • Dongfang Chen
  • Junling Shi
  • Xinzhong Hu
Article

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.

Keywords

Antioxidant capacity Cellulase Heating Oat bran Phenols 

Notes

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).

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Copyright information

© The Korean Society for Applied Biological Chemistry 2016

Authors and Affiliations

  1. 1.College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
  2. 2.School of Life SciencesNorthwestern Polytechnical UniversityXi’anChina
  3. 3.College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi’anChina

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