Antioxidant properties of wheat and rye bran extracts obtained by pressurized liquid extraction with different solvents

Rye and wheat brans are valuable sources of bioactive compounds, which could be used for the development and commercialization of high added value functional ingredients such as dietary antioxidants. The aim of this study was to evaluate antioxidant potential of rye and wheat bran using different polarity solvents. Cereal brans were ground to four different particle size fractions and extracted at 10.3 MPa pressure and 80 degrees C temperature by consecutive application of hexane, acetone and methanol:water (80:20%). The highest extract yield was obtained from rye bran using methanol-water; particle size in most cases had a significant effect. Antioxidant potential of extracts was assessed by ABTS(+center dot), DPPH center dot scavenging, ORAC and total phenols content (TPC) assays. Extraction solvent had a major influence on TPC and antioxidant activity of the extracts. The most active extracts were obtained using methanol:water; rye bran extracts, in general, were stronger antioxidants than wheat bran extracts. For the majority of assays, reduction of particle size resulted in higher antioxidant activity values. However, ABTS(+center dot) scavenging was found to decrease by decreasing particle size of rye bran used for extraction. (C) 2015 Elsevier Ltd. All rights reserved.