RESUMO
Wheat bran, an abundant byproduct of the milling industry, comprises fat-soluble bioactives and fibers. In the present study, two concentrates were prepared from wheat bran oil (WBO) using silicic acid coupled with acetone (WBA) and hexane (WBH). WBA extract had enhanced color and viscosity and was enriched with fat-soluble bioactives (sterols, oryzanol-like compounds, tocopherols, and carotenoids) as evidenced from NMR and other techniques. In in vitro studies, WBA exhibited significant free radical scavenging activity, limited DNA and LDL oxidation, and inhibiting HMG-CoA reductase and lipase activity better than WBH and WBO. Further, an in vivo study with WBA 2 or 3.5% containing high fat diet ameliorated malonaldehyde (MDA) level, lipid profile, and antioxidant enzyme (SOD, catalase, GPx, and GR) activities in liver. A possible reason for this effect is downregulation of HMG-CoA reductase expression with WBA. Thus, WBA has significant potential as an ingredient in health food formulations.
Assuntos
Antioxidantes/química , Fibras na Dieta/análise , Hiperlipidemias/tratamento farmacológico , Hipolipemiantes/química , Óleos de Plantas/química , Triticum/química , Animais , Antioxidantes/administração & dosagem , Antioxidantes/isolamento & purificação , Catalase/genética , Catalase/metabolismo , LDL-Colesterol/metabolismo , Humanos , Hidroximetilglutaril-CoA Redutases/genética , Hidroximetilglutaril-CoA Redutases/metabolismo , Hiperlipidemias/enzimologia , Hiperlipidemias/genética , Hiperlipidemias/metabolismo , Hipolipemiantes/administração & dosagem , Hipolipemiantes/isolamento & purificação , Lipase/genética , Lipase/metabolismo , Fígado/enzimologia , Fígado/metabolismo , Masculino , Malondialdeído/metabolismo , Óleos de Plantas/administração & dosagem , Óleos de Plantas/isolamento & purificação , Superóxido Dismutase/genética , Superóxido Dismutase/metabolismoRESUMO
Chikki or peanut brittle, a traditional sweet snack was chosen as vehicle for enrichment with added natural nutraceuticals through herbs. The formulation and process for preparation of chikki with added herbs like ashwagandha (Withania somenifera), tulasi (Ocimumsanctum L.) and ajwain (Trachyspermum ammi S.) were standardized. The polyphenol content of chikki with added herbs ranged 0.29-0.46 g/100 g. Among the herbs, ajwain showed more potent antioxidant activity followed by tulasi, whereas ashwagandha and product prepared with it showed the least activity. Total carotenoid contents of chikki with added herbs ranged between 1.5 and 4.3 mg/100 g. Storage studies showed that chikki prepared with tulasi and ajwain were sensorily acceptable up to 90 days, while rancid notes were observed in control and chikki with added ashwagandha at the end of 30 days. Thus chikki with added herbs in addition to containing natural nutraceuticals like polyphenols and carotenoids had improved storage stability compared to control.