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KMID : 1024420150190010050
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Food Engineering Progress
2015 Volume.19 No. 1 p.50 ~ p.55
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Antioxidant Properties of Wheat Bran Prepared by a High-pressure Homogenizer Process
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An Eun-Mi
Choi Yong-Hyun
Lee Jae-Kang
Choi Yong-Seok
Kim Young-Wha
Shin Han-Seung
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Abstract
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The purpose of this study was to examine the antioxidant properties resulting from high-pressure homogenization of wheat bran. For this purpose, the researcher compared the radicals clearance of DPPH and ABTS, the ferrousion chelating effects, and the contents of the surface-reactive phenol compounds. In the course of this study, it was possible to reduce the particle size of the wheat bran effectively by means of high-pressure homogenization. This also resulted in structural changes, such as changes in the cellular structure of wheat bran, dissipating the cellulose matrix. It was found that this process, in turn, caused the phenol compounds which were entrapped inside the cellulose matrix or bound by polysaccharides to be released, affecting the antioxidation. As the intensity of high-pressure homogenization process increased, the radical clearance of DPPH and ABTS, as well as the surface reactive phenol compound, increased in return, while the ferrous-ion chelating effect decreased without any statistical significance, however (p > 0.05). Therefore, it would be safe to conclude that high-pressure homogenization could be an effective solution to increasing the antioxidant properties of wheat bran, which, in turn, could be used as a functional material (a natural antioxidant) in food industries
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KEYWORD
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antioxidant property, wheat bran, high-pressure homogenization, phenolic compounds
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