Suanno Chiara, Marincich Lorenzo, Corneti Simona, Aloisi Iris, Pincigher Luca, Papi Elisa, Parrotta Luigi, Antognoni Fabiana, Del Duca Stefano
Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Via Irnerio 42, 40126 Bologna, Italy.
Department for Life Quality Studies, University of Bologna, Rimini Campus, Corso d'Augusto 237, 47921 Rimini, Italy.
Int J Mol Sci. 2025 Jun 18;26(12):5830. doi: 10.3390/ijms26125830.
Wheat bran forms the outermost part of the kernel, which is typically discarded as a by-product. Depending on the milling process, bran can be separated into four fractions: coarse bran (CB), coarse weatings (CW), fine weatings (FW), and low-grade flour (LGF). This study aimed to analyze the macronutrient and bioactive compound profiles of these four by-products across five cultivars and two wheat mixtures. Dietary fibers, free and bound phenolics, phytic acid, fatty acids, and aleurone layer markers were examined in all samples. The results indicate that insoluble fibers, phenolic compounds, and phytic acid decreased from CB to LGF, whereas soluble fiber content exhibited a greater variability among fractions. In all samples, coarse bran was the richest fraction in the protein 7S globulin. The same fraction from the two commercial mixtures and Manitoba cultivar exhibited significantly higher levels of bound ferulic acid compared to the other cultivars (+34%). Manitoba CB also had the highest oleic acid content (18.04% of total lipid content) among all samples, followed by the Rumeno cultivar (17.75%), which also had the highest linolenic acid content (6.35%). Given their health-promoting and technological potential, these by-products could be selectively used to enrich food products and dietary supplements with functional nutrients.
麦麸构成了麦粒的最外层，通常作为副产品被丢弃。根据研磨工艺的不同，麸皮可分为四个部分：粗麸皮（CB）、粗麦粉（CW）、细麦粉（FW）和低等级面粉（LGF）。本研究旨在分析这四种副产品在五个品种和两种小麦混合物中的常量营养素和生物活性化合物概况。对所有样品中的膳食纤维、游离和结合酚类、植酸、脂肪酸以及糊粉层标记物进行了检测。结果表明，不溶性纤维、酚类化合物和植酸从CB到LGF逐渐减少，而可溶性纤维含量在各部分之间表现出更大的变异性。在所有样品中，粗麸皮是蛋白质7S球蛋白含量最丰富的部分。与其他品种相比，两种商业混合物和马尼托巴品种的相同部分结合阿魏酸含量显著更高（+34%）。马尼托巴CB在所有样品中油酸含量也最高（占总脂质含量的18.04%），其次是鲁梅诺品种（17.75%），该品种亚麻酸含量也最高（6.35%）。鉴于这些副产品具有促进健康和技术潜力，它们可被选择性地用于用功能性营养素丰富食品和膳食补充剂。
