Influence of gelatinization on the extraction of phenolic acids from wheat fractions

•Starch gelatinization influences the extractability of phytochemicals.•Microwave treatment gelatinize starch resulting in decrease in extraction yields.•LC–MS and the two spectrophotometric assays showed strong correlations. The effect of gelatinization on the analysis of phenolic acids from wheat...

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Bibliographic Details
Published in:Food chemistry 2016-03, Vol.194, p.1138-1142
Main Authors: Lu, Yingjian, Luthria, Devanand
Format: Article
Language:English
Subjects:
Chromatography, Liquid - methods
Flour - analysis
Gelatinization
Hydroxybenzoates - chemistry
LC–MS analysis
liquid chromatography
mass spectrometry
Mass Spectrometry - methods
Microwave and ultrasonic-assisted extractions
phenolic acids
Phenols - analysis
Refined and whole wheat fractions
starch
Total phenolic content and radical scavenging capacity
Triticum - chemistry
ultrasonics
wheat
wheat bran
wheat flour
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Summary:•Starch gelatinization influences the extractability of phytochemicals.•Microwave treatment gelatinize starch resulting in decrease in extraction yields.•LC–MS and the two spectrophotometric assays showed strong correlations. The effect of gelatinization on the analysis of phenolic acids from wheat bran, whole-wheat, and refined flour samples was investigated using two extraction procedures, namely, ultrasonic (UAE) and microwave (MAE). The total phenolic acid (TPA) quantity in wheat bran (2711–2913μg/g) was significantly higher than the whole (664–715μg/g) and refined wheat (109–112μg/g) flour samples by both extraction methods as analyzed by liquid chromatography mass spectrometry. The recovery of phenolic acids from the spiked wheat bran sample was higher than from either the whole or refined wheat flour samples by both extraction procedures. The recovery of TPA (74–89%) from whole and refined wheat flours by MAE was significantly lower than that of UAE (90–98%). This difference was attributed to the gelatinization of starch present in the wheat flours caused by MAE. Gelatinization reduces the extractability of phenolic acids from wheat flour samples. Furthermore, both spectrometric assays (total phenolic content and radical scavenging capacities) showed similar trend as compared to LC–MS analyses.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.08.074