Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran
Valorization of wheat bran (WB) into new high-value products is of great interest within the framework of sustainability and circular economy. In the present study, we utilized a multi-step approach to extract nutraceutical compounds (phenolic acids) from WB and improved its antioxidant and anti-inf...
Main Authors: | Sara Bautista-Expósito, Irene Tomé-Sánchez, Ana Belén Martín-Diana, Juana Frias, Elena Peñas, Daniel Rico, María Jesús García Casas, Cristina Martínez-Villaluenga |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-10-01
|
Series: | Antioxidants |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-3921/9/10/984 |
Similar Items
-
Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients
by: Ana Belén Martín-Diana, et al.
Published: (2021-01-01) -
Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I–The Superiority of Hydrolytic Enzymes Versus Conventional Hydrolysis
by: Karina Juhnevica-Radenkova, et al.
Published: (2021-04-01) -
BIOCHEMICAL PROPERTIES OF MAIZE BRAN WITH SPECIAL REFERENCE TO DIFFERENT PHENOLIC ACIDS
by: Muzzamal Hussain, et al.
Published: (2021-01-01) -
Glucose obtained from rice bran by ultrasound-assisted enzymatic hydrolysis
by: Raquel Cristine Kuhn, et al.
Published: (2015-05-01) -
Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient
by: Daniel Rico, et al.
Published: (2020-06-01)