Inter- and intraspecific variability of phenolic content, antioxidant activities and α-amylase inhibitory potential of different bran and husk extracts from Algerian durum wheat (Triticum turgidum Desf.), barley (Hordeum vulgare L.) and their derived products (frik and mermez)

Autor: Bey, Djahida, Mahfoudi, Reguia, Benalia, Mohamed, Djeridane, Amar, Ami, Yasmine, Yousfi, Mohamed
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Zdroj: Journal of Food Measurement & Characterization; Feb2024, Vol. 18 Issue 2, p1158-1174, 17p
Abstrakt: This study investigated, for the first time, the effect of different solvent extraction and regional variation on the phenolic constituents and the in vitro antioxidant (ABTS, DPPH, FRAP), antihemolytic and antihyperglycemic activities of twelve bran and husk samples from local Durum wheat (Triticum turgidum Desf.) and barley (Hordeum vulgare L.) and their derived products, scorched immature durum wheat grains (frik) and parboiled immature barley grains (mermez). PCA analysis allowed us to choose twenty from sixty extracts according to their biological activities for identification and quantification by HPLC–DAD–ESI–MS. It seems from our findings that the degree of maturity and processing of the grain affects the phytochemical constituents of bran and husk, A significant amount of TP content was detected using Folin–Ciocalteu method 3.430 ± 0.144 and 0.064 ± 0.001 mg GAE g−1 DM, the result revealed that all the extracts showed a variable antioxidant and α-amylase inhibitory activities. Eleven phenolic compounds were detected, catechin, malic acid and quinic acid were the most abundant, highest amount found in scorched immature wheat bran (frik), most relevant compounds contributing to alpha amylase inhibition were catechin and malic acid, suggesting the health benefits of frik while caffeic acid 3-O-glucuronide and P-coumaric acid correlated positively with antihemolytic effect. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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