Study on Wheat and Oat Bran Extracts and Their Antioxidant Properties

Olha Fedoryshyn1, Olena Yaremkevych1, Roksolana Konechna1, Lilianna Oliynyk1, Ananiy Kohut1

Affiliation:

1 Lviv Polytechnic National University, 12 S. Bandery St., Lviv 79013, Ukraine olha.m.fedoryshyn@lpnu.ua

DOI:

https://doi.org/10.23939/chcht19.03.529

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Keywords:

oxidative protein modifications

thin-layer chromatography

malondialdehyde

Abstract:

The article presents the results of a study on aqueous and aqueous-ethanolic extracts derived from the cell wall material of oat and wheat bran, focusing on their content of phenolic compounds, flavonoids, and amino acids. The total phenolic content was assessed spectrophotometrically using the Folin–Ciocalteu method, while the total flavonoid content was determined via an aluminum chloride colorimetric assay. Gallic acid, ferulic acid, and quercetin were also identified in the samples using thin-layer chromatography. The antioxidant activity of the extracts was evaluated using rat liver hepatocytes under in vitro conditions of free radical oxidation. The results indicated that the aqueous-ethanolic extracts of wheat and oat bran did not significantly reduce lipid peroxidation or oxidative protein modification. However, wheat bran extracts exhibited higher antioxidant activity than those from oat bran.

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Study on Wheat and Oat Bran Extracts and Their Antioxidant Properties

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