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Bioactive compounds and antioxidant potential of soft wheat and oat bran on the Algerian market

Meziani, Samira; Saidani, Souad; Labga, Lahouaria; Benguella, Rawda; Bekhaled, Imene


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  <dc:creator>Meziani, Samira</dc:creator>
  <dc:creator>Saidani, Souad</dc:creator>
  <dc:creator>Labga, Lahouaria</dc:creator>
  <dc:creator>Benguella, Rawda</dc:creator>
  <dc:creator>Bekhaled, Imene</dc:creator>
  <dc:date>2020-04-17</dc:date>
  <dc:description>Background: Rich in dietary fibers and beneficial to health, wheat and oats have been a popular part of the human diet. The whole grain is rich in protein, lipid, starch and phenolic compounds concentrated at the level of the peripheral layer of the bran. Aims: The natural compounds and the antioxidant potential of two different species of soft wheat and oat bran on the Algerian market have been studied in this work. Wheat bran was furnished by Azzouz’s Cereal and Dried Vegetable Cooperative (CCLS) being the most commercialized oat bran in Algeria. Materials and Methods: Some parameters and bran biochemical compounds such as proteins, cellulose, ash content, phenolics, and antioxidant potential (DPPH) were determined using different techniques and methods (infra-red approach spectrophotometer, and flame spectrophotometer). Results: The results obtained showed that studied soft wheat bran was rich in protein (17.36%). Concerning cellulose, a high value was recorded for this bran variety 11.3%, which was lower for oat bran (2.7%). The maximum concentration of potassium and sodium was observed in the soft wheat bran variety; 3.16 mg/L, 30.36 mg/L respectively. The levels of the phenolic compounds were 0.720 ± 0.050 mg EAG / g and 1.101 ± 0.01mg EAG / g for the oat bran and the soft wheat bran respectively. These results underline that both studied brans contain significant levels of compounds essential for consumer needs. Conclusions: The studied soft wheat bran variety is considered to be an important source of phytonutrients</dc:description>
  <dc:identifier>https://zenodo.org/record/3754224</dc:identifier>
  <dc:identifier>10.5281/zenodo.3754224</dc:identifier>
  <dc:identifier>oai:zenodo.org:3754224</dc:identifier>
  <dc:language>eng</dc:language>
  <dc:relation>doi:10.5281/zenodo.3754223</dc:relation>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>https://creativecommons.org/licenses/by/4.0/legalcode</dc:rights>
  <dc:source>The North African Journal of Food and Nutrition Research 04(07) 245-251</dc:source>
  <dc:subject>Wheat</dc:subject>
  <dc:subject>oat</dc:subject>
  <dc:subject>antioxidants</dc:subject>
  <dc:subject>radical scavenging</dc:subject>
  <dc:subject>phenolic contents.</dc:subject>
  <dc:title>Bioactive compounds and antioxidant potential of soft wheat and oat bran on the Algerian market</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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