Research Advance in Antioxidant Activity of Phenolic Compounds in Whole Grains

Abstract

Abstract: Whole grains are rich in bioactive phytochemicals, including phenolic compounds, β-glucan, dietary fiber and others. Phenolic compounds have attracted extensive attention due to their unique antioxidant functions. In this article, the composition and existing forms of phenolic compounds in whole grains, factor affecting their contents and evaluation methods for their antioxidant effect are reviewed, with the aim of providing references for future studies and consumption of whole grains.

Key words: whole grains, phenolic compounds, antioxidant activity

CLC Number:

TS201.2

References

[1] DYKES L, ROONEY L W. Phenolic compounds in cereal grains and their health benefits [J]. Cereal Foods World, 2007, 52(3):
105-111.
[2] JIMENEZ J P, TORRES J L. Analysis of non-extractable phenolic compounds in foods: the current sate of the art [J]. Agricultural
and Food Chemistry, 2011, 59(24): 12713-12724.
[3] OKARTER N, LIU Rui Hai. Health Benefits of Whole Grain Phytochemicals [J]. Critical Reviews in Food Science and Nutrition,
2010, 50(3): 193-208.
[4] FARDET A, ROCK E, REMESY C. Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in
vivo? [J]. Journal of Cereal Science, 2008, 48(2): 258-276.
[5] LIU Rui Hai. Whole grain phytochemicals and health [J]. Journal of Cereal Science, 2007, 46: 207-219.
[6] KIM K H, TSAO R, YANG R, et al. Phenolic acid pro?les and antioxidant activities of wheat bran extracts and the effect of
hydrolysis conditions [J]. Food Chemistry, 2006, 95(3): 466-473.
[7] MERIKE V, KERSTI M, TUULI L, et al. Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of
different wheat varieties [J]. Procedia Chemistry, 2010, 2(1): 76-82.
[8] OKARTER N, LIU Chang Shu, SORRELLS M E, et al. Phytochemical content and antioxidant activity of six diverse varieties of
whole wheat [J]. Food Chemistry, 2010, 119(1): 249-257.
[9] ADOM K K, SORRELLS M E, LIU Rui Hai. Phytochemical Profiles and Antioxidant Activity of Wheat Varieties[J]. Food
Chemistry, 2003, 51(26): 7825-7834.
[10] SHEN Yun, JIN Liang, XIAO Peng, et al. Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain
color, size and weight[J]. Journal of Cereal Science, 2009, 49(1): 106-111.
[11] ZHOU Ke Quan, SU Lan, YU Li Liang. Chemicals and antioxidant properties in wheat bran [J]. Agricultural and Food Chemistry,
2004, 52(20): 6108-6114.
[12] KONG S, LEE J. Antioxidants in milling fractions of black rice cultivars [J]. Food Chemistry, 2010, 120(1): 278-281.
[13] LIYANA-PATHIRANA C M, SHAHIDI F. Antioxidant and free radical scavenging activities of whole wheat and milling
Fractions [J]. Food Chemistry, 2007, 101(3): 1151-1157.
[14] SOMPONG G, SIEBENHAND-EHN S, LINSBERGER-MARTIN, et al. Physicochemical and antioxidative properties of red and
black rice varieties from Thailand, China and Sri Lanka [J]. Food Chemistry, 2011, 124(1): 132-140.
[15] SHAO Ya Fang, ZHANG Gan, BAO Jin Song. Total phenolic content and antioxidant capacity of rice grains with extremely small
Size [J]. African Journal of Agricultural Research, 2011, 6(10): 2289-2293.
[16] SUN Jie, CHU Yi Fang, WU Xian Zhong, et al. Antioxidant and Antiproliferative Activities of Common Fruits [J]. Food Chemistry,
2002, 50(25): 7449-7454.
[17] ZHU Ke Xue, LIAN Cai Xia, GUO Xiao Na, et al. Antioxidant activities and total phenolic contents of various extracts from
defatted wheat germ [J]. Food Chemistry, 2011, 126(3): 1122-1126.
[18] JANG S, XU Zhi Min. Lipophilic and Hydrophilic Antioxidants and Their Antioxidant Activities in Purple Rice Bran [J]. Food
Chemistry, 2009, 57(3): 858-862.
[19] GIOVANNI D, ANTONIO S C, RA D, et al. Profiles of phenolic compounds in modern and old common wheat varieties
determined by liquid chromatography coupled with time-of-flight mass spectrometry [J]. Journal of Chromatography A, 2011,
1218(42): 7670-7681.
[20] ZHANG Ming Wei, ZHANG Rui Feng, ZHANG Fang Xuan, et al. Phenolic Profiles and Antioxidant Activity of Black Rice Bran
of 12 Different Commercially Available Varieties [J]. Agricultural and Food Chemistry, 2010, 58(13): 7580-7587.
[21] GELMEZ N, KMCAL N S, YENER M E. Optimization of supercritical carbon dioxide extraction of antioxidants from roasted
wheat germ based on yield, total phenolic and tocopherol contents, and antioxidant activities of the extracts [J]. Journal of Supercritical Fluids, 2009, 48(3): 217-224.
[22] CHOI Y M, HEON SANG J, LEE J. Antioxidant activity of methanolic extracts from some grains consumed in Korea [J]. Food
Chemistry, 2007, 103(1): 130-138.
[23] LIU Qin, QIU Yang, BETA T. Comparison of Antioxidant Activities of Different Colored Wheat Grains and Analysis of Phenolic
Compounds [J]. Food Chemistry, 2010, 58(16): 9235-9241.
[24] ADOM K K, LIU Rui Hai. Antioxidant Activity of Grains [J]. Food Chemistry, 2002, 50: 6182-6187.
[25] ADOM K K, SORRELLS M E, LIU Rui Hai, et al. Phytochemicals and Antioxidant Activity of Milled Fractions of Different
Wheat Varieties [J]. Food Chemistry, 2005, 53: 2297-2306.
[26] RATTANACHITTHAWAT S, SUWANNALERT P, RIENGROJPITAK S,et al. Phenolic content and antioxidant activities in red
unpolished Thai rice prevents oxidative stress in rats[J]. Journal of Medicinal Plants Research, 2010, 4(9): 796-801.
[27] 吴辉辉, 桑卫国, 俞群娣, 等. ORAC法的最新研究进展[J/OL]. (2011-06-09) [2011-12-7]. http://www.paper.edu.cn.
[28] SHARMA O P, BHAT T K. DPPH antioxidant assay revisited [J]. Food Chemistry, 2009, 113(4): 1202-1205.
[29] ZULUETA A, ESTEVE J M, FRIGOLA A. ORAC and TEAC assays comparison to measure the antioxidant capacity of food
products [J]. Food Chemistry, 2009, 114(1): 310-316.
[30] SONG Wei, DERITO C M, HE Xiang Jiu, et al. Cellular Antioxidant Activity of Common Vegetables [J]. Food Chemistry, 2010,
58(11): 6621-6629.
[31] BELLIDO G G, BETA T. Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled
Purple, Black, and Common Barley [J]. Food Chemistry, 2009, 57(3): 1022-1028.
[32] PRIOR R L, HOANG H, GU Li Wei, et al. Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance
capacity (ORAC)) of plasma and other biological and food samples [J]. Agricultural and Food Chemistry, 2003, 51(11): 3273-3279.
[33] 赵建, 宋亮楠, 刘薇, 等. ORAC法测定保健食品抗氧化能力的体内外实验对比分析[J]. 食品科学, 2011, 32(15): 103-108.
[34] LING Wen Hua, CHENG Qi Xuan, JING Ma, et al. Red and black rice decrease atherosclerotic plaque formation and increase
antioxidant status in rabbits [J]. Journal of Nutrition, 2001, 131(5): 1421-1426.
[35] 凌关庭. 抗氧化食品与健康[M]. 北京: 化学工业出版社, 2004: 1778-18.
[36] SAURA CALIXTO F, SERRANO J, GONI I, Intake and bioaccessibility of total polyphenols in a whole diet [J]. Food Chemistry,
2007, 101(2): 492-501.
[37] 郭长江, 韦京豫. 食物多酚类物质的种类、膳食摄入量与生物利用率[J/OL]. (2006-08-17)[2012-01-09]. http://www.
danone-institute.org.cn/show.asp?ArtID=1344&channel=publications&sub_channel=observe
[38] WOLFE K L, LIU Rui Hai. Cellular Antioxidant Activity (CAA) Assay for Assessing Antioxidants, Foods, and Dietary
Supplements [J]. Agricultural and Food Chemistry, 2007, 55(22): 8896-8907.
[39] HE Xiang Jiu, LIU Rui Hai. Phytochemicals of Apple Peels: Isolation, Structure Elucidation, and Their Antiproliferative and
Antioxidant Activities [J]. Food Chemistry, 2008, 56(21): 9905-9910.
[40] WOLFE K L, KANG Xin Mei, HE Xiang Jiu. Cellular Antioxidant Activity of Common Fruits [J]. Food Chemistry, 2008, 56(18):
8418-8426.
[41] YANG Jun, LIU Rui Hai. Synergistic Effect of Apple Extracts and Quercetin 3-β-D-Glucoside Combination on Antiproliferative
Activity in MCF-7 Human Breast Cancer Cells in Vitro [J]. Food Chemistry, 2009, 57(18): 8581-8586.
[42] YONG H, LIU Rui Hai. Effect of Selected Phytochemicals and Apple Extracts on NF-κB Activation in Human Breast Cancer
MCF-7 Cells [J]. Food Chemistry, 2007, 55(8): 3167-3173.
[43] LIU Riu Hai, FINLEY J. Potential Cell Culture Models for Antioxidant Research [J]. Food Chemistry, 2005, 53(10): 4311-4314.