Retardation of oxidation by residual phytate in purified cereal beta-glucans

Research output: Contribution to journalArticleScientificpeer-review

Abstract

Polysaccharides stabilize emulsions against phase separation and oxidation. This study focused on the role of molecule weight, origin, and residual phytate in the antioxidant activity of β-glucans. The antioxidant activity was investigated by measuring the retardation of lipid oxidation, iron binding capacity and hydroxyl radical scavenging ability of purified oat and barley β-glucans. Low molecular weight β-glucan stabilized the emulsions against phase separation and oxidation better than high molecular weight β-glucan. The oxidative stability of the emulsions, however, correlated to the content of residual phytate in the β-glucan samples. Oat β-glucans which contained higher amount of residual phytate showed higher antioxidant activity than barley β-glucans. When phytate was removed from the β-glucan samples by ion exchange, the antioxidant activity of all β-glucans was reduced to the same level. The study therefore showed that residual phytate played a major role in the antioxidant activity of cereal β-glucans. The study highlights that even at low concentration, phytate content should be considered when evaluating the antioxidant effect of plant polysaccharide extracts.
Original languageEnglish
JournalFood Hydrocolloids
Volume66
Pages (from-to)161-167
Number of pages7
ISSN0268-005X
DOIs
Publication statusPublished - 2017
MoE publication typeA1 Journal article-refereed

Fields of Science

  • 416 Food Science
  • Phytate
  • Cereal beta-glucan
  • Antioxidant activity
  • Lipid oxidation retardation

Cite this

@article{87703681453b48ebb96cf643a8bb739c,
title = "Retardation of oxidation by residual phytate in purified cereal beta-glucans",
abstract = "Polysaccharides stabilize emulsions against phase separation and oxidation. This study focused on the role of molecule weight, origin, and residual phytate in the antioxidant activity of β-glucans. The antioxidant activity was investigated by measuring the retardation of lipid oxidation, iron binding capacity and hydroxyl radical scavenging ability of purified oat and barley β-glucans. Low molecular weight β-glucan stabilized the emulsions against phase separation and oxidation better than high molecular weight β-glucan. The oxidative stability of the emulsions, however, correlated to the content of residual phytate in the β-glucan samples. Oat β-glucans which contained higher amount of residual phytate showed higher antioxidant activity than barley β-glucans. When phytate was removed from the β-glucan samples by ion exchange, the antioxidant activity of all β-glucans was reduced to the same level. The study therefore showed that residual phytate played a major role in the antioxidant activity of cereal β-glucans. The study highlights that even at low concentration, phytate content should be considered when evaluating the antioxidant effect of plant polysaccharide extracts.",
keywords = "416 Food Science, Phytate, Cereal beta-glucan, Antioxidant activity, Lipid oxidation retardation",
author = "Yujie Wang and Maina, {Henry Ndegwa} and Ekholm, {P{\"a}ivi Inkeri} and Anna-Maija Lampi and Sontag-Strohm, {Tuula Stina}",
year = "2017",
doi = "10.1016/j.foodhyd.2016.11.019",
language = "English",
volume = "66",
pages = "161--167",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "ELSEVIER SCI IRELAND LTD",

}

TY - JOUR

T1 - Retardation of oxidation by residual phytate in purified cereal beta-glucans

AU - Wang, Yujie

AU - Maina, Henry Ndegwa

AU - Ekholm, Päivi Inkeri

AU - Lampi, Anna-Maija

AU - Sontag-Strohm, Tuula Stina

PY - 2017

Y1 - 2017

N2 - Polysaccharides stabilize emulsions against phase separation and oxidation. This study focused on the role of molecule weight, origin, and residual phytate in the antioxidant activity of β-glucans. The antioxidant activity was investigated by measuring the retardation of lipid oxidation, iron binding capacity and hydroxyl radical scavenging ability of purified oat and barley β-glucans. Low molecular weight β-glucan stabilized the emulsions against phase separation and oxidation better than high molecular weight β-glucan. The oxidative stability of the emulsions, however, correlated to the content of residual phytate in the β-glucan samples. Oat β-glucans which contained higher amount of residual phytate showed higher antioxidant activity than barley β-glucans. When phytate was removed from the β-glucan samples by ion exchange, the antioxidant activity of all β-glucans was reduced to the same level. The study therefore showed that residual phytate played a major role in the antioxidant activity of cereal β-glucans. The study highlights that even at low concentration, phytate content should be considered when evaluating the antioxidant effect of plant polysaccharide extracts.

AB - Polysaccharides stabilize emulsions against phase separation and oxidation. This study focused on the role of molecule weight, origin, and residual phytate in the antioxidant activity of β-glucans. The antioxidant activity was investigated by measuring the retardation of lipid oxidation, iron binding capacity and hydroxyl radical scavenging ability of purified oat and barley β-glucans. Low molecular weight β-glucan stabilized the emulsions against phase separation and oxidation better than high molecular weight β-glucan. The oxidative stability of the emulsions, however, correlated to the content of residual phytate in the β-glucan samples. Oat β-glucans which contained higher amount of residual phytate showed higher antioxidant activity than barley β-glucans. When phytate was removed from the β-glucan samples by ion exchange, the antioxidant activity of all β-glucans was reduced to the same level. The study therefore showed that residual phytate played a major role in the antioxidant activity of cereal β-glucans. The study highlights that even at low concentration, phytate content should be considered when evaluating the antioxidant effect of plant polysaccharide extracts.

KW - 416 Food Science

KW - Phytate

KW - Cereal beta-glucan

KW - Antioxidant activity

KW - Lipid oxidation retardation

U2 - 10.1016/j.foodhyd.2016.11.019

DO - 10.1016/j.foodhyd.2016.11.019

M3 - Article

VL - 66

SP - 161

EP - 167

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -