☆ 4.7 Article

Antioxidant activity of rye bran alkylresorcinols and extracts from whole-grain cereal products

FOOD CHEMISTRY (2009)

Journal

FOOD CHEMISTRY

Volume 116, Issue 4, Pages 1013-1018

Publisher

ELSEVIER SCI LTD

DOI: 10.1016/j.foodchem.2009.03.056

Keywords

Alkylresorcinols; Whole-grain products; Antioxidant activity; DPPH; Luminol

Funding

Ministry of Science and Higher Education [N312 049 32/2699]

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Abstract

The antioxidant properties of rye bran alkylresorcinols (C15:0-C25:0) and extracts from whole-grain cereal products were evaluated using their radical-scavenging activity on DPPH and the chermiluminescence method (CL). DPPH radical reduction varied from similar to 10% to similar to 60% for the alkylresorcinol homologues at concentrations from 5 to 300 mu M and was not dependent on the length of the alkyl side chain of the particular homologue. Differences in the EC50 Values for the studied compounds were not statistically significant, the values varying from 157 IN for homologue C23:0 to 195 mu M for homologue C15:0. Moreover, values of EC50 for all the alkylresorcinol homologues were significantly higher than those for Trolox and alpha-, delta-, and gamma-tocopherols, compounds with well-defined antioxidant activity and used as positive controls. CL inhibition was evaluated for all the tested alkylresorcinol homologues at concentrations of 5 and 10 mu M and varied from similar to 27% to similar to 77%. Similar to the DPPH method, the slight differences in CL inhibition suggest that the length of the alkyl side chain had no major impact on their antioxidant properties. The extracts from whole-grain products were added to the DPPH and CL reaction systems and their antioxidant activities were tested and compared with the total amount of alkylresorcinols evaluated in the extracts. DPPH radical and CL reduction for the whole-grain products varied from similar to 7% to similar to 43% and from similar to 37% to similar to 91%, respectively. A clear relationship between DPPH radical and CL reduction levels and the amount of total alkylresorcinols was obtained for whole-grain breakfast cereals, in which the reduction level decreased in the order rye > wheat > mixed > barley. Therefore it may be considered that the antioxidant activity of alkylresorcinols could be of potential importance to the food industry, which is continuously searching for natural antioxidants for the protection of food products during their processing and storage. (C) 2009 Elsevier Ltd. All rights reserved.

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Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologs in low-moisture crackers

Andrew S. Elder, John N. Coupland, Helene Hopfer, Ryan J. Elias

Summary: Alkylresorcinols (ARs), a group of naturally occurring phenolipids extracted from rye bran, have been found to exhibit antioxidant activity in low-moisture foods. This study demonstrated that ARs can inhibit lipid oxidation reactions in a model system using crackers. The length of the alkyl chain in ARs was found to affect their antioxidant activity, with optimum activity observed at a chain length of C23:0. Compared to alpha-tocopherol and synthetic antioxidants, ARs displayed superior antioxidant activity.

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