APPLICATION OF ENZYMATIC TREATMENT TO IMPROVE THE CONCENTRATION OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT POTENTIAL OF WHEAT AND RYE BRAN

The present study was undertaken to establish the effect of enzymatic treatment on the content of total phenolic compounds and antioxidant activity in enzymatically treated bran. Enzymatic hydrolysis of bran was carried out by a-amylase from Bacillus amyloliquefaciens (Sigma Aldrich) for breakdown the bonds between glucose monomers in starch. Multi enzyme complex (Viscozyme L) containing a wide range of carbohydrases were used for depolymerisation of cellulose and hemicelluloses molecules. The 80% ethanol was used to extract the antioxidant compounds from bran. Free radical scavenging activity of samples was measured using 2.2-diphenyl-1-picrylhydrazyl (DPPH). Assay and the data were expressed in Trolox equivalents (TB) per 100 g(-1) of sample, as well the reducing power was determined using ferric reducing antioxidant power (FRAP) assay and the data were expressed in the same indices. The obtained results showed that the enzymatically treated bran samples had the highest concentration of total phenolic compounds, on the other hand the enzymatically treated bran showed higher antioxidant potential than nonenzymatically treated bran samples. Extract from enzymatically treated rye bran had the highest concentration of phenolic compounds, 1230 +/- 42.57 mg GAB 100 g(-1) DW. The lowest concentration of phenolic compounds was found in untreated wheat bran samples and this amount was equal to 377 +/- 9.78 mg GAB 100 g(-1) DW. Two different methods of evaluation of the bran antioxidant activity showed potential usefulness of enzymatic treatment.