title: Antioxidant capacity of arabinoxylan oligosaccharide fractions prepared from wheat aleurone using Trichoderma viride or Neocallimastix patriciarum xylanase.
abstract: The effect of xylanase type (Trichoderma viride or Neocallimastix patriciarum) and graded ethanol fractionation on the antioxidant capacity (AOC) of arabinoxylan oligosaccharides (AXOS) obtained from wheat aleurone was investigated. AXOS yields were higher using N. patriciarum (62%) than T. viride (44%). The fraction (F100) collected at >80% ethanol concentration constituted 60% of total recovered AXOS. Degree of substitution ranged from 0.20 to 0.60 for ethanol graded fractions. Ferulic acid (FA) esterified to AXOS (8.0 μg/ mg) was 2-fold lower for the N. patriciarum treatment. The mean AOC (41.6, 183.1, and 394.9 μM TE/mg) of T. viride treated AXOS was >1.4-fold higher than N. patriciarum treatment using DPPH and ABTS and ORAC assays, respectively. Fraction F100 had highest AOC. AOC was influenced by the content of esterified FA (R(2)=0.94). The type of xylanase had a major influence on the AOC of the resultant AXOS rich in FA content.
authors.affiliation: University of Manitoba, Department of Food Science, Winnipeg, Manitoba R3T 2N2, Canada.
authors.forename: Lovemore Nkhata
authors.initials: LN
authors.lastname: Malunga
authors.affiliation: University of Manitoba, Department of Food Science, Winnipeg, Manitoba R3T 2N2, Canada; University of Manitoba, Richardson Centre for Functional Foods & Nutraceuticals, Winnipeg, Manitoba R3T 2N2, Canada. Electronic address: Trust.Beta@umanitoba.ca.
authors.forename: Trust
authors.initials: T
authors.lastname: Beta
mesh_terms: D000975:Antioxidants / Q000737:chemistry; D003373:Coumaric Acids / Q000737:chemistry*; D009844:Oligosaccharides / Q000737:chemistry; D014242:Trichoderma / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*; D014990:Xylans / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D003373:Coumaric Acids; D009844:Oligosaccharides; D014990:Xylans; C085118:arabinoxylan; C004999:ferulic acid
keywords: Antioxidant activity; Arabinoxylan oligosaccharide; Ferulic acid; Wheat aleurone; Xylanase