Journal article Open Access

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


MARC21 XML Export

<?xml version='1.0' encoding='UTF-8'?>
<record xmlns="http://www.loc.gov/MARC21/slim">
  <leader>00000nam##2200000uu#4500</leader>
  <datafield tag="041" ind1=" " ind2=" ">
    <subfield code="a">eng</subfield>
  </datafield>
  <datafield tag="653" ind1=" " ind2=" ">
    <subfield code="a">Wheat</subfield>
  </datafield>
  <datafield tag="653" ind1=" " ind2=" ">
    <subfield code="a">oat</subfield>
  </datafield>
  <datafield tag="653" ind1=" " ind2=" ">
    <subfield code="a">antioxidants</subfield>
  </datafield>
  <datafield tag="653" ind1=" " ind2=" ">
    <subfield code="a">radical scavenging</subfield>
  </datafield>
  <datafield tag="653" ind1=" " ind2=" ">
    <subfield code="a">phenolic contents.</subfield>
  </datafield>
  <controlfield tag="005">20200418082015.0</controlfield>
  <controlfield tag="001">3754224</controlfield>
  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="u">Laboratory of Biotoxicology, Djillali Liabes University, Faculty of Life and Natural Sciences, Department of Biology, Algeria</subfield>
    <subfield code="a">Saidani, Souad</subfield>
  </datafield>
  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="u">Laboratory of Biotoxicology, Djillali Liabes University, Faculty of Life and Natural Sciences, Department of Biology, Algeria</subfield>
    <subfield code="a">Labga, Lahouaria</subfield>
  </datafield>
  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="u">Laboratory of Biotoxicology, Djillali Liabes University, Faculty of Life and Natural Sciences, Department of Biology, Algeria</subfield>
    <subfield code="a">Benguella, Rawda</subfield>
  </datafield>
  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="u">Laboratory of Biotoxicology, Djillali Liabes University, Faculty of Life and Natural Sciences, Department of Biology, Algeria</subfield>
    <subfield code="a">Bekhaled, Imene</subfield>
  </datafield>
  <datafield tag="856" ind1="4" ind2=" ">
    <subfield code="s">633078</subfield>
    <subfield code="z">md5:d7298257f3e8a0ff5da545e31aa3cb39</subfield>
    <subfield code="u">https://zenodo.org/record/3754224/files/MEZIANI et al Vol 04 issue 07 doi.org.10.5281.zenodo.pdf</subfield>
  </datafield>
  <datafield tag="542" ind1=" " ind2=" ">
    <subfield code="l">open</subfield>
  </datafield>
  <datafield tag="260" ind1=" " ind2=" ">
    <subfield code="c">2020-04-17</subfield>
  </datafield>
  <datafield tag="909" ind1="C" ind2="O">
    <subfield code="p">openaire</subfield>
    <subfield code="o">oai:zenodo.org:3754224</subfield>
  </datafield>
  <datafield tag="909" ind1="C" ind2="4">
    <subfield code="c">245-251</subfield>
    <subfield code="n">07</subfield>
    <subfield code="p">The North African Journal of Food and Nutrition Research</subfield>
    <subfield code="v">04</subfield>
  </datafield>
  <datafield tag="100" ind1=" " ind2=" ">
    <subfield code="u">Laboratory of Biotoxicology, Djillali Liabes University, Faculty of Life and Natural Sciences, Department of Biology, Algeria</subfield>
    <subfield code="a">Meziani, Samira</subfield>
  </datafield>
  <datafield tag="245" ind1=" " ind2=" ">
    <subfield code="a">Bioactive compounds and antioxidant potential of soft wheat and oat bran on the Algerian market</subfield>
  </datafield>
  <datafield tag="540" ind1=" " ind2=" ">
    <subfield code="u">https://creativecommons.org/licenses/by/4.0/legalcode</subfield>
    <subfield code="a">Creative Commons Attribution 4.0 International</subfield>
  </datafield>
  <datafield tag="650" ind1="1" ind2="7">
    <subfield code="a">cc-by</subfield>
    <subfield code="2">opendefinition.org</subfield>
  </datafield>
  <datafield tag="520" ind1=" " ind2=" ">
    <subfield code="a">&lt;p&gt;&lt;strong&gt;Background&lt;/strong&gt;: 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. &lt;strong&gt;Aims: &lt;/strong&gt;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&amp;rsquo;s Cereal and Dried Vegetable Cooperative (CCLS) being the most commercialized oat bran in Algeria.&lt;strong&gt; Materials and Methods:&lt;/strong&gt; 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). &lt;strong&gt;Results:&lt;/strong&gt; The results obtained showed that studied soft wheat bran was rich in protein (17.36%)&lt;strong&gt;.&lt;/strong&gt; 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 &amp;plusmn; 0.050 mg EAG / g and 1.101 &amp;plusmn; 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. &lt;strong&gt;Conclusions: &lt;/strong&gt;The studied soft wheat bran variety is considered to be an important source of phytonutrients&lt;/p&gt;</subfield>
  </datafield>
  <datafield tag="773" ind1=" " ind2=" ">
    <subfield code="n">doi</subfield>
    <subfield code="i">isVersionOf</subfield>
    <subfield code="a">10.5281/zenodo.3754223</subfield>
  </datafield>
  <datafield tag="024" ind1=" " ind2=" ">
    <subfield code="a">10.5281/zenodo.3754224</subfield>
    <subfield code="2">doi</subfield>
  </datafield>
  <datafield tag="980" ind1=" " ind2=" ">
    <subfield code="a">publication</subfield>
    <subfield code="b">article</subfield>
  </datafield>
</record>
71
60
views
downloads
All versions This version
Views 7171
Downloads 6060
Data volume 38.0 MB38.0 MB
Unique views 6363
Unique downloads 5555

Share

Cite as