NDLI: Enhancement of polyphenol content and antioxidant capacity of oat (Avena nuda L.) bran by cellulase treatment

Content Provider	Springer Nature Link
Author	Hu, Xinzhong Chen, Dongfang Shi, Junling
Copyright Year	2016
Abstract	In this work, cellulase was used to treat with oat bran, and its effect on the total polyphenol content and phenolic profiles were investigated, with heating-only treatment as the control. Antioxidant capacity of the phenolic extracts from oat bran was assessed by scavenging of 2,2′-azinobis (3-ethylbenzothiazoline-6- sulphonic acid), 2, 2-diphenyl-1-picrylhydrazyl radical cation, the ferric reducing antioxidant power, and protein oxidative damage protection assays. As a result, cellulase treatment significantly increased the total phenolic content, total antioxidant capacity, and the ability on the protection of protein from oxidative damage of the oat bran compared with heating-only treatment. Furthermore, cellulase treatment significantly increased availability of most phenolic compounds, except of gallic acid, such as caffeic acid by 97 % (5.33 vs. 10.51 μg g$^{−1}$), vanillin by 28 % (3.32 vs. 4.24 μg g$^{−1}$), p-coumaric acid by 105 % (5.55 vs. 11.35 μg g$^{−1}$), and ferulic acid by 914 % (12.33 vs. 124.03 μg g$^{−1}$). However, heating-only treatment had no significant influence on the five detected phenolic compounds. Therefore, the study revealed that cellulase treatment would produce polyphenol-rich oat products with increased antioxidant activity.
Starting Page	397
Ending Page	403
Page Count	7
File Format	PDF
ISSN	24680834
Journal	Journal of the Korean Society for Applied Biological Chemistry
Volume Number	59
Issue Number	3
e-ISSN	24680842
Language	English
Publisher	Springer Netherlands
Publisher Date	2016-02-15
Publisher Place	Dordrecht
Access Restriction	Subscribed
Subject Keyword	Cellulase Heating Oat bran Antioxidant capacity Phenols Applied Microbiology Biological Techniques Bioorganic Chemistry
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Biochemistry, Genetics and Molecular Biology

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