Optimization of enzymatic extraction conditions for phenolic antioxidants from wheat bran

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.

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