title: Effects of postharvest treatment and heat stress on availability of wheat antioxidants.
abstract: This research evaluated the effects of postharvest treatment and heat stress on the availability of wheat antioxidants using Ankor and Trego wheat varieties. The grain, bran, and 40-mesh bran samples of both Ankor and Trego wheat were kept at 25, 60, and 100 degrees C for 9 days. Samples taken at day 0, 1, 2, 3, 5, and 9 were extracted with pure ethanol and examined for antioxidant properties including the scavenging activity against peroxyl (ORAC), cation ABTS, and 2,2-diphenyl-1-picryhydrazyl (DPPH.) radicals, as well as total phenolic content (TPC) and phenolic acid composition. Both heat stress and postharvest treatment significantly altered the antioxidant properties of wheat grain fractions. The ORAC values of Ankor bran and corresponding 40-mesh bran samples kept at 100 degrees C for 9 days reduced to 61 and 40% of that at day 0 on a per dry weight basis, respectively, while the ORAC values of the grain samples showed no significant change. The overall loss of DPPH. scavenging capacity was 38 and 100% for the bran and 40-mesh Ankor bran samples, respectively, and was 47 and 60% in the bran and 40-mesh Trego bran samples, respectively, whereas no reduction was detected in the grain samples under the same heat stress. Heat stress and postharvest treatment had similar effects on ABTS.+ scavenging capacities and TPC values of grain and fractions of both varieties. These data suggest that whole grain as opposed to its fractions is a preferred form of long-term storage for better preserving natural antioxidants and that the reduction of the particle size may accelerate the loss of natural antioxidants in wheat bran during storage and thermal processing but may enhance the releasable amount of wheat antioxidants from bran.
authors.affiliation: Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA.
authors.forename: Zhihong
authors.initials: Z
authors.lastname: Cheng
authors.forename: Lan
authors.initials: L
authors.lastname: Su
authors.forename: Jeffrey
authors.initials: J
authors.lastname: Moore
authors.forename: Kequan
authors.initials: K
authors.lastname: Zhou
authors.forename: Marla
authors.initials: M
authors.lastname: Luther
authors.forename: Jun-Jie
authors.initials: JJ
authors.lastname: Yin
authors.forename: Liangli Lucy
authors.initials: LL
authors.lastname: Yu
mesh_terms: D000383:Agriculture / Q000379:methods*; D000975:Antioxidants / Q000032:analysis* / Q000737:chemistry; D005511:Food Handling / Q000379:methods; D006358:Hot Temperature; D062385:Hydroxybenzoates / Q000032:analysis; D012639:Seeds / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D062385:Hydroxybenzoates; C017616:phenolic acid