Enhancing antioxidant activity and antiproliferation of wheat bran through steam flash explosion

Yongsheng Chen; Ruiting Zhang; Chong Liu; Xueling Zheng; Benguo Liu

doi:10.1007/s13197-016-2274-0

Enhancing antioxidant activity and antiproliferation of wheat bran through steam flash explosion

J Food Sci Technol. 2016 Jul;53(7):3028-3034. doi: 10.1007/s13197-016-2274-0. Epub 2016 Jul 22.

Authors

Yongsheng Chen¹, Ruiting Zhang², Chong Liu², Xueling Zheng², Benguo Liu³

Affiliations

¹ School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China ; College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640 China.
² College of Grain and Food, Henan University of Technology, Zhengzhou, 450001 China.
³ School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China.

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.

Keywords: Antiproliferative activity; Cellular antioxidant activity; Phenolics; Steam flash explosion; Wheat bran.