Page 342 - Natural Antioxidants, Applications in Foods of Animal Origin

Antioxidant Dietary Fiber: An Approach to Develop Healthy 321
VetBooks.ir of purple wheat bran. Though, there was a significant reduction in TPCs,

ORAC values, and TAs during processing of purple wheat bran. Esposito et
al. (2005) selected the fractions of durum wheat bran having different func-
tional and nutritional characteristics. Wheat bran by-products were obtained
by an industrial milling process. Beside the single fractions, two commercial
products B&B 50 and B&B 70, obtained by blending some of the durum
wheat fractions were also studied. The soluble fiber content of the durum
wheat by-product ranged between 0.9 and 4.1%; while that of insoluble fiber
between 21 and 64%. The B&B 70 had a TDF content of 61%, while B&B 50
has 42%. These workers observed that water-holding capacity of each frac-
tion is strictly related to the amount of insoluble fiber and to the granulometry
of the by-products. The antioxidant activity was found higher for the internal
bran fraction and it increases in fractions having reduced granulometry.
Wheat bran DF powders was prepared by ultrafine grinding, whose
effects were investigated on the composition, hydration, and antioxidant
properties of the wheat bran DF products (Zhu et al., 2010). The results
showed that as particle size decrease, the hydration properties (water holding
capacity, water retention capacity, and swelling capacity) of wheat bran DF
were significantly decreased and a redistribution of fiber components from
insoluble to soluble fractions was observed. Compared with DF before
and after grinding, micronized IDF showed increased chelating activity,
reducing power and total phenolic compounds yet decreased DPPH radical
scavenging activity.

8.5.3.2 MEXICAN CHIA SEED

The seeds of the species Salvia hispanica L. commonly known as “chia,”
“chia sage” and “Spanish sage,” were an important staple food, oil source
and medicine for Mesoamericans in pre-Columbian times. The curative
properties of the seeds were also appreciated, for example, for treating eye
obstructions, infections, and respiratory malaises. The seeds soaked in water
or fruit juice were and still are consumed in some regions as a refreshing
drink (Cahill, 2003). The presence of cinnamic, chlorogenic, and caffeic
acids together with the flavonoids, myricetin, quercetin, and kaempferol in
methanolic hydrolyzed extracts has also been reported (Taga et al., 1984).
Chia seeds from two different regions in the states of Jalisco and Sinaloa
were analyzed for soluble and insoluble fiber and antioxidant activity of
phenolic compounds (Reyes-Caudillo et al., 2008). The soluble and insol-
uble fiber content of the Sinaloa and Jalisco seeds was similar. The major