Antioxidant activity and qualitative analysis of wheat bran polyphenols purified using HPD 600 macroporous resin

Authors

TIAN Fu-lin, College of Food Science and Technology, Wuhan Polytechnic University, Wuhan, Hubei 430000 , China
HUANG Wen-jing, College of Food Science and Technology, Wuhan Polytechnic University, Wuhan, Hubei 430000 , China ；Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Authorized byMinistry of Education, Wuhan, Hubei 430000 , China
ZHANG Chi, College of Food Science and Technology, Wuhan Polytechnic University, Wuhan, Hubei 430000 , China
SHEN Wang-yang, College of Food Science and Technology, Wuhan Polytechnic University, Wuhan, Hubei 430000 , China ；Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Authorized byMinistry of Education, Wuhan, Hubei 430000 , China
WU Fan, College of Food Science and Technology, Wuhan Polytechnic University, Wuhan, Hubei 430000 , China

Abstract

Objective: A process was developed for the purification of bran polyphenols from HPD 600 macroporous resin. The purity and antioxidant activity of the extracts were analyzed before and after purification, and the polyphenol fractions in the purified products were characterized. Methods: The bound polyphenols in wheat bran were extracted by alkali hydrolysis, and the dynamic adsorption-desorption conditions of the macroporous resin were optimized by single-factor test to determine the optimal purification process. The antioxidant activity fraction was determined by ABTS and DPPH radical scavenging rate. The characterization of the polyphenol fraction in the purified product was completed by UPLC-MS/MS. Results: Under optimal process conditions, the purity of the polyphenols and the antioxidant activity of the purified product were significantly increased. The purified products contained mainly nine polyphenolic compounds, in order of retention time: p-hydroxybenzoic acid, caffeic acid, vanillin, p-coumaric acid, trans-ferulic acid and salicylic acid. Conclusion: The macroporous resin purification process is effective in enriching bran polyphenols and the resulting purified product has a significantly higher antioxidant capacity, while maintaining the richness of the polyphenolic species.

Publication Date

6-30-2022

First Page

173

Last Page

178,242

DOI

10.13652/j.spjx.1003.5788.2022.90028

Recommended Citation

Fu-lin, TIAN; Wen-jing, HUANG; Chi, ZHANG; Wang-yang, SHEN; and Fan, WU (2022) "Antioxidant activity and qualitative analysis of wheat bran polyphenols purified using HPD 600 macroporous resin," Food and Machinery: Vol. 38: Iss. 5, Article 31.
DOI: 10.13652/j.spjx.1003.5788.2022.90028
Available at: https://www.ifoodmm.cn/journal/vol38/iss5/31

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