References

foodsyst

Food systems

Пищевые системы

2618-97712618-7272

Федеральный научный центр пищевых систем им. В.М. Горбатова РАН

10.21323/2618-9771-2026-9-2-329-336

foodsyst-1098

Research Article

Статьи

Optimization of enzymatic extraction conditions for phenolic antioxidants from wheat bran

Оптимизация условий ферментативной экстракции фенольных антиоксидантов из пшеничных отрубей

https://orcid.org/0000-0002-1066-5589

Купаева

Н. В.

Kupaeva

N. V.

Купаева Надежда Владимировна – кандидат технических наук, младший научный сотрудник, Экспериментальная клиника-лаборатория биологически активных веществ животного происхождения

109316, Москва, ул. Талалихина 26

Nadezhda V. Kupaeva, Candidate of Technical Sciences, Junior Researcher, Experimental Clinic-Research Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhin str., 109316, Moscow

NVkupaeva@yandex.ru

https://orcid.org/0000-0003-4298-0927

Чернуха

И. М.

Chernukha

I. M.

Чернуха Ирина Михайловна – доктор технических наук, профессор, академик РАН, главный научный сотрудник, Руководитель Отдела координации инициативных и международных проектов

109316, Москва, ул. Талалихина 26

Irina M. Chernukha, Doctor of Technical Sciences, Professor, Academician of the Russian Academy of Sciences, Principal Research Fellow, Head of the Department for Coordination of Initiative and International Projects

26, Talalikhin str., 109316, Moscow

imcher@inbox.ru

https://orcid.org/0009-0001-2513-633X

Трубина

М. В.

Trubina

M. V.

Трубина Мария Владимировна – лаборант, Экспериментальная клиника-лаборатория биологически активных веществ животного происхождения

109316, Москва, ул. Талалихина 26

Maria V. Trubina, Senior Laboratory Assistant, Experimental Clinic-Research Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhin str., 109316, Moscow

marusia.trubina@gmail.com

https://orcid.org/0009-0000-7750-3368

Нестерова

М. Д.

Nesterova

M. D.

Нестерова Мария Дмитриевна – старший лаборант, Экспериментальная клиника-лаборатория биологически активных веществ животного происхождения

109316, Москва, ул. Талалихина 26

Maria D. Nesterova, Senior Laboratory Assistant, Experimental Clinic-Research Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhin str., 109316, Moscow

m.nesterova@fncps.ru

https://orcid.org/0009-0007-7826-7097

Кузина

М. П.

Kuzina

M. P.

Кузина Марина Петровна – старший лаборант, Экспериментальная клиника-лаборатория биологически активных веществ животного происхождения

109316, Москва, ул. Талалихина 26

Marina P. Kuzina, Senior Laboratory Assistant, Experimental Clinic-Research Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhin str., 109316, Moscow

m.kuzina@fncps.ru

Федеральный научный центр пищевых систем им. В. М. ГорбатоваРоссияV. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of SciencesRussian Federation

2026

01082026

92329336

2026

Купаева Н.В., Чернуха И.М., Трубина М.В., Нестерова М.Д., Кузина М.П.

Kupaeva N.V., Chernukha I.M., Trubina M.V., Nesterova M.D., Kuzina M.P.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.fsjour.com/jour/article/view/1098

Wheat bran (WB) is a promising source of bound phenolic compounds (PC) with antioxidant properties. However, a significant portion of PC is bound to the cell wall polysaccharide matrix and is characterized by limited bioavailability. The aim of this study was to optimize the conditions for the enzymatic extraction of antioxidants (AO) from wheat bran using a complex of α-amylase, β-glucanase, and xylanase. In the first stage, the effect of α-amylase and β-glucanase concentrations ranging from 0.001 % to 1 % was investigated at a fixed xylanase concentration of 2 %. In the second stage, the effect of extraction duration in the range from 1 to 9 hours was evaluated. The antioxidant potential (AOP) of the extracts was determined by measuring total antioxidant capacity (TAC) using FRAP, DPPH, and ORAC methods, as well as the total phenolic compounds (TPC) and total flavonoid compounds (TFC). Enzymatic treatment was found to increase TAC and phenolic compound content compared to the control sample obtained without added enzymes. Increasing enzyme concentration from 0.001 % to 1 % was accompanied by a 56.7 % (p < 0.05) increase in TACFRAP and more than twofold (p < 0.05) increase in TACORAC, while the content of phenolic compounds increased to 13.32 ± 0.23 μmol-eq. G/g of bran. Increasing extraction duration led to a further increase in the AOP of the extracts, with the maximum values of TACORAC and TPC reached upon 7–8 hours of treatment and amounted to 5.31 ± 0.18 μmol-eq. Q/g and 14.19 ± 0.18 μmol-eq. G/g of bran (p < 0.05), respectively. The results obtained indicate the potential of enzymatic treatment of wheat bran for obtaining extracts with increased antioxidant potential, which can be considered sources of natural antioxidants and functional ingredients for the food industry.

Пшеничные отруби (ПО) являются перспективным источником связанных фенольных соединений (ФС), обладающих антиоксидантными свойствами. Однако значительная часть ФС ассоциирована с полисахаридной матрицей клеточной стенки и характеризуется ограниченной биодоступностью. Целью работы являлась оптимизация условий ферментативной экстракции антиоксидантов (АО) из пшеничных отрубей с использованием комплекса α-амилазы, β-глюканазы и ксиланазы. На первом этапе исследовали влияние концентрации α-амилазы и β-глюканазы в диапазоне от 0,001 % до 1 % при фиксированной концентрации ксиланазы 2 %. На втором этапе оценивали влияние продолжительности экстракции в диапазоне от 1 до 9 ч. Антиоксидантный потенциал (АОП) экстрактов определяли путем измерения общей антиоксидантной емкости (ОАЕ) методами FRAP, DPPH и ORAC, а также общего количества фенольных соединений (ОКФС) и флавоноидов (ОКФ). Установлено, что ферментативная обработка способствовала увеличению ОАЕ и содержания фенольных соединений по сравнению с контрольным образцом без добавления ферментов. Повышение концентрации ферментов от 0,001 % до 1 % сопровождалось увеличением ОАЕFRAP на 56,7 % (p < 0,05), ОАЕORAC – более чем в 2 раза (p < 0,05), а содержание фенольных соединений возрастало до 13,32 ± 0,23 мкмоль-экв. G/г отрубей. Увеличение продолжительности экстракции приводило к дальнейшему росту АОП экстрактов, при этом максимальные значения ОАЕORAC и ОКФС были достигнуты при 7–8 ч обработки и составляли 5,31 ± 0,18 мкмоль-экв. Q/г и 14,19 ± 0,18 мкмоль-экв. G / г отрубей (p < 0,05), соответственно. Полученные результаты свидетельствуют о перспективности ферментативной обработки пшеничных отрубей для получения экстрактов с повышенным антиоксидантным потенциалом, которые могут рассматриваться в качестве источников природных антиоксидантов и функциональных ингредиентов для пищевой промышленности.

фенольные соединениярастительные антиоксидантывторичные продукты переработкимеханизмы HAT и SETфункциональные ингредиенты

phenolic compoundsplant antioxidantssecondary raw materialsHAT and SET mechanismsfunctional ingredients

Исследование проводилось в рамках государственного задания ФГБНУ «ФНЦ пищевых систем им. В. М. Горбатова» РАН FGUS‑2026-0003. Авторы выражают благодарность за предоставление образцов отделу безопасности и качества зерна и зернопродукции Всероссийскому научно-исследовательскому института зерна и продуктов его переработки – филиал ФГБНУ «ФНЦ пищевых систем им. В. М. Горбатова» РАН.

The article was published as part of the research topic No. FGUS‑2026-0003 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS. The authors express their gratitude to the Department of Grain and Grain Products Safety and Quality of the All-Russian Research Institute of Grain and Grain Products Processing – a branch of the V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, for providing the wheat bran samples used in this study.

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The authors declare that there are no conflicts of interest present.