Abstract
The present study was performed to evaluate the phytochemicals profiles of some cereal milling by-products such as wheat (bran, germ and shorts), rice (bran, germ and husk) and corn (bran, germ and germ meal) to assess their potentiality as bioactive compounds sources. Distilled water, ethanol, methanol, and acetone separately were used as solvents for the extraction of phytochemicals compounds. The antioxidant activity (AOA), total phenolics content (TPC), and total flavonoids content (TFC) of the extracts were investigated using various in vitro assays. The results showed that tannins content was ranged from 113.4 to 389.5 (mg/100 g sample).The study revealed that TPC and TFC of cereal by-products extracts were significantly different for various solvents. TPC content varied from 366.1 to 1924.9 mg/100 g and TFC content varied from 139.3 to 681.6 mg/100 g. High carotenoids content was observed for corn germ meal and minimum for wheat bran. Distilled water, ethanol and methanol extracts showed significantly different antioxidant activity. Significant variations were observed with regard to AOA of different cereal by-products by using various solvents. The ethanol and methanol were observed to be the best solvents to extract phenolic compounds and antioxidant activity, while acetone extract showed less efficiency. Also, the cereal milling by-products were rich in bioactive compounds and could be used as a value added products.
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Abbreviations
- AOA:
-
Antioxidant activity
- TPC:
-
Total phenolic content
- TFC:
-
Total flavonoids content
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Acknowledgements
This work was supported by Danish Agency for Higher Education and Egyptian Cultural Affairs and Missions (Ministry of Higher Education). Sayed thanks to the Design and Consumer Behaviour section, Faculty of Science, University of Copenhagen, Denmark for the Guest Ph.D. student position.
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Smuda, S.S., Mohsen, S.M., Olsen, K. et al. Bioactive compounds and antioxidant activities of some cereal milling by-products. J Food Sci Technol 55, 1134–1142 (2018). https://doi.org/10.1007/s13197-017-3029-2
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DOI: https://doi.org/10.1007/s13197-017-3029-2