doi:10.1094/CCHEM-84-2-0125 |  VIEW ARTICLE

Extraction of Antioxidants from Wheat Bran Using Conventional Solvent and Microwave-Assisted Methods.

David S. Oufnac (1), Zhimin Xu (1,2), Ting Sun (1), Cristina Sabliov (3), Witoon Prinyawiwatkul (1), and J. Samuel Godber (1). (1) Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803. (2) Corresponding author. Phone: 225-578-5280. Fax: 225-578-5300. E-mail: <zxu@agctr.lsu.edu> (3) Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, LA 70803. Cereal Chem. 84(2):125-129. Accepted November 29, 2006. Copyright 2007 AACC International, Inc.

Total phenolic and tocopherol contents and free radical scavenging capability of wheat bran extracted using conventional and microwave-assisted solvent extraction methods were studied. Three different solvents (methanol, acetone, and hexane) were used in the conventional solvent extraction. Methanol was the most effective solvent, producing higher extraction yield (4.86%), total phenolic compound content (241.3 µg of catechin equivalent/g of wheat bran), and free radical scavenging capability (0.042 µmol of trolox equivalent/g of wheat bran) than either acetone or hexane. However, there was no significant difference in the total tocopherol contents (13.6–14.8 µg/g of wheat bran) among the three different solvent extraction methods. Microwave-assisted solvent extraction using methanol significantly increased the total phenolic compound content to 467.5 and 489.5 µg of catechin equivalent; total tocopherol content to 18.7 and 19.5 µg; and free radical scavenging capability to 0.064 and 0.072 µmol of trolox equivalent/g of wheat bran at extraction temperatures of 100 and 120°C, respectively. However, extraction yields of conventional methanol solvent and microwave-assisted methanol extractions at different temperatures were not significantly different.