AGFD 56 |
| Improving the antioxidant properties of wheat is one potential strategy to improve its health promoting properties. The first part of this research developed a high-throughput fluorometric hydroxyl radical scavenging capacity (HOSC) assay, the first validated with electron spin resonance to generate pure hydroxyl radicals. The second part of this research developed both enzymatic and fermentation post-harvest solid-state treatments which were able to significantly improve the extractable and potentially bioavailable antioxidant properties of wheat bran including up to 450% increase extractable antioxidant properties and release of 50% of insoluble bound ferulic acid. The final part of this research evaluated the processing effects of bran particle size, fermentation, and baking on wheat antioxidant properties using a pizza crust model, and found baking to have the most significant effect. This research demonstrates the potential of solid-state enzyme and fermentation post-harvest treatments, and optimized processing conditions to improve the antioxidant properties of whole-wheat.
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Graduate Student Symposium
1:30 PM-4:50 PM, Monday, March 26, 2007 McCormick Place Lakeside -- Room E259, Level 2, Oral
Division of Agricultural & Food Chemistry |