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Research article2010Peer reviewed

Content of antioxidant hydroquinones substituted by beta-1,6-linked oligosaccharides in wheat milled fractions, flours and breads

Broberg, Anders; Kenne, Lennart; Jastrebova, Jelena; Zhokhov, Sergei S.

Abstract

The objective of this study was to quantify seven antioxidant hydroquinones, substituted by beta-1,6-linked oligosaccharides, in wheat-based food products by HPLC. These novel compounds were discovered and characterised in our previous study. All seven compounds were quantified in wheat germ and bran. The most abundant compound, 4-hydroxy-3-methoxyphenyl beta-D-glucopyranosyl-(1 -> 6)-beta-D-glucopyranosyl-(1 -> 6)-beta-D-glucopyranoside, was present at 6.3 g/kg in germ and 0.7 g/kg in bran. In whole-wheat grains, as well as in several kinds of wheat flour and wheat bread, these antioxidants were present at much lower concentrations; only two of them could be quantified. None of these compounds were detected in low-protein flour mixture. Their total content in analysed wheat products decreased in the following order: germ > bran > whole grains similar to whole grain flours > refined flours > refined bread >> low-protein flour mixture. It correlated well with the antioxidant capacity of water-ethanol extracts of these products determined by Trolox equivalent antioxidant capacity (TEAC) assay (r(2) = 0.984). The contribution of the analysed compounds to the total antioxidant capacity of wheat germ extract was 52%, whereas the contribution of the most abundant compound was 38%. (C) 2010 Elsevier Ltd. All rights reserved.

Keywords

Glucosylated hydroquinones; Antioxidant activity; TEAC assay; HPLC; Spelt wheat; Durum wheat

Published in

Food Chemistry
2010, Volume: 121, number: 3, pages: 645-652
Publisher: ELSEVIER SCI LTD

      SLU Authors

        • Sustainable Development Goals

        End hunger, achieve food security and improved nutrition and promote sustainable agriculture

        UKÄ Subject classification

        Food Science

        Publication identifier

        DOI: https://doi.org/10.1016/j.foodchem.2009.12.084

        Permanent link to this page (URI)

        https://res.slu.se/id/publ/59765