Food and Fermentation Industries >

2021 , Vol. 47 >Issue 9: 16 - 24

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025886

Study on the antioxidant activity of total flavonoids from three wheat brans in vitro

  • FENG Yanyu ,
  • ZANG Yanqing
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  • (Food Science College,Heilongjiang Bayi Agricultural University,Daqing 163000,China)

Received date: 2020-10-14

  Revised date: 2020-12-01

  Online published: 2021-06-03

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Abstract

In this study, the total flavonoids of three different varieties of wheat bran (Yujiao 5, Zhengmai 7698, Xinong 979) were extracted by different solvents (ethanol, methanol, acetone), and the effect of these flavonoids on the antioxidant activity was investigated. The results showed that the extraction ability of total flavonoids from wheat bran by different solvents was as follows ethanol > methanol > acetone. Among which the total flavonoids extracted by methanol had a greater scavenging ability on 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radicals than those extracted by ethanol, whereas the total flavonoids extracted by ethanol displayed the strongest total reducing power and the ability to scavenge hydroxyl radicals. The result showed that three wheat bran acetone extracts decreased the level of reactive oxygen species (ROS) on human gastric adenocarcinoma cell line (AGS). The flavonoid compounds in three different varieties of wheat bran all showed good antioxidant activity in vitro, and the activity was positively correlated with the concentration of total flavonoids extracted by different solvents. In general, the total flavonoids of Xinong 979 wheat bran extracted by ethanol had the best antioxidant capacity. The research provide a references for better utilization of flavonoids in wheat bran.

Key words： wheat bran; total flavonoids; antioxidant activity; DPPH; the total reducing power; reactive oxygen species

Cite this article

FENG Yanyu , ZANG Yanqing . Study on the antioxidant activity of total flavonoids from three wheat brans in vitro[J]. Food and Fermentation Industries, 2021 , 47(9) : 16 -24 . DOI: 10.13995/j.cnki.11-1802/ts.025886

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