EFFECT OF EXTRUSION ON THE TOTAL ANTIOXIDANT CAPACITY AND FREE PHENOLIC COMPOUNDS OF WHEAT BRAN BY RESPONSE SURFACE METHODOLOGY

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Z. JIN
M. WANG
F. WU
H.Y. CAI
W.P. JIN
W. SUN
X. CHEN
F. LI
Z. WANG
W.Y. SHEN

Keywords

Abstract

There are some antioxidants in wheat bran provides health benefits. But the influence of extrusion pre-treatment on the antioxidant capacity and free phenolic compounds of wheat bran is not clear. Herein, it was investigated by response surface methodology (RSM). Within the experimental range, free phenolic compounds (FPC) increased gradually with feed moisture and extrusion temperature. And the total antioxidant capacity of extruded wheat bran increased gradually with rising feed moisture and screw speed. The optimized extrusion parameters were extrusion temperature at 86°C, feed moisture at 22 % and screw speed at 160 rpm. The total FPA reached 3136.9 μg GAE g−1 and the ferulic acid content was 93.4 μg.g−1 . Extrusion treatment for wheat bran significantly improved the antioxidant properties and increased the concentration of gallic acid and ferulic acid. The effect of extrusion temperature on total free phenol content is extremely significant.

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