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Evaluation of genotypic wheat bran varieties for nutraceutical compounds.

Sharanappa, T. and Chetana, R. and Suresh Kumar, G. (2016) Evaluation of genotypic wheat bran varieties for nutraceutical compounds. Journal of Food Science and Technology, 53 (12). pp. 4316-4324. ISSN 0022-1155

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Abstract

The proximate composition and bioactive components were screened in eight wheat bran cultivars such as UAS (304, 415, 428), DWR (162, 185, 1006) and DDK (1025, 1029). The results showed that carbohydrate content ranged from 62.3 to 73.9%, protein 11–21%, fat 2.4–5.6%, ash content 5–6.5% among the wheat bran genotypes and dietary fiber content was found to be between 21 and 52%. Mineral content vary viz., Fe (0.7–2.45), Mg (4.78–8.36), K (16.47–44.58), Zn (0.78–1.44), Cu (3.35–15.79), Na (1.22–7.14) and Mn (21.77–70.09) lg/gm, highest being in UAS-428 variety, except for Ca content. Linoleic acid was the major fatty acid present to the extent of 47–53%. The antioxidant capacity of wheat bran extract through free radical scavenging showed the IC50 values (mg/mL) of 9.4 for UAS 428 and 10.55 for UAS 415 indicating higher activity. The steryl ferulates, total tocopherols and carotenoids were estimated as fat soluble nutraceuticals. Higher content of steryl ferulate was observed in DWR 185 (477 mg/100 g) followed by DDK 1025 (465 mg/100 g) and the least in UAS 415 (119 mg/100 g) variety. In conclusion genotypic wheat bran is an important source of dietary micronutrients like minerals especially in UAS variety with a potential free radical reducing ability. These varieties have health protective properties and can be incorporated in various food formulations for improved lifestyles.

Item Type: Article
Uncontrolled Keywords: Wheat bran � Steryl ferulate � Tocopherols � Carotenoids � Carbohydrate
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Dept. of Biochemistry
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Jul 2017 07:07
Last Modified: 03 Jul 2017 07:07
URI: http://ir.cftri.com/id/eprint/12740

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