Abstract
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.
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We gratefully acknowledge supports of this research by the National Natural Science Foundation of China (Nos. 31571782 and 31571881) and the Program for Science and Technology Innovation Talents in Universities of Henan Province (14HASTIT019).
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Chen, Y., Zhang, R., Liu, C. et al. Enhancing antioxidant activity and antiproliferation of wheat bran through steam flash explosion. J Food Sci Technol 53, 3028–3034 (2016). https://doi.org/10.1007/s13197-016-2274-0
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DOI: https://doi.org/10.1007/s13197-016-2274-0