Ultrasound-assisted extraction from defatted oat (Avena sativa L.) bran to simultaneously enhance phenolic compounds and β-glucan contents: Compositional and kinetic studies

Ultrasound-assisted extraction from defatted oat (Avena sativa L.) bran to simultaneously enhance... In this research, the influence of ultrasonic application and temperature on extraction yields of free, esterified, bound phenolics, and β-glucan from defatted oat bran was investigated. Ultrasonic-assisted extraction (UAE) and conventional extraction (CE) were performed at different temperature. Extracts kinetics were monitored by determining the total phenolic content (TPC), antioxidant capacity (ORAC), and total avenanthramides of free phenolic compounds by mathematical model. HPLC-DAD was used to identify and quantify the main phenolic compounds. The results suggested that phenolic extraction yields of UAE was faster and higher than that of CE for free phenolics, with fitting to mathematically model (MRPD < 6%) well, whereas the bound fractions decreased. Besides, the TPC, ORAC and total avenanthramides of free phenolics were significantly improved by increasing the temperature in both UAE and CE, whereas the bound were significantly decreased. β-Glucan yields pretreated in UAE were approximately 37% higher than that in CE. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Engineering Elsevier

Ultrasound-assisted extraction from defatted oat (Avena sativa L.) bran to simultaneously enhance phenolic compounds and β-glucan contents: Compositional and kinetic studies

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0260-8774
D.O.I.
10.1016/j.jfoodeng.2017.11.002
Publisher site
See Article on Publisher Site

Abstract

In this research, the influence of ultrasonic application and temperature on extraction yields of free, esterified, bound phenolics, and β-glucan from defatted oat bran was investigated. Ultrasonic-assisted extraction (UAE) and conventional extraction (CE) were performed at different temperature. Extracts kinetics were monitored by determining the total phenolic content (TPC), antioxidant capacity (ORAC), and total avenanthramides of free phenolic compounds by mathematical model. HPLC-DAD was used to identify and quantify the main phenolic compounds. The results suggested that phenolic extraction yields of UAE was faster and higher than that of CE for free phenolics, with fitting to mathematically model (MRPD < 6%) well, whereas the bound fractions decreased. Besides, the TPC, ORAC and total avenanthramides of free phenolics were significantly improved by increasing the temperature in both UAE and CE, whereas the bound were significantly decreased. β-Glucan yields pretreated in UAE were approximately 37% higher than that in CE.

Journal

Journal of Food EngineeringElsevier

Published: Apr 1, 2018

References

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