Food chemistry

Antioxidant capacity of arabinoxylan oligosaccharide fractions prepared from wheat aleurone using Trichoderma viride or Neocallimastix patriciarum xylanase.

PMID 25148993


The effect of xylanase type (Trichoderma viride or Neocallimastix patriciarum) and graded ethanol fractionation on the antioxidant capacity (AOC) of arabinoxylan oligosaccharides (AXOS) obtained from wheat aleurone was investigated. AXOS yields were higher using N. patriciarum (62%) than T. viride (44%). The fraction (F100) collected at >80% ethanol concentration constituted 60% of total recovered AXOS. Degree of substitution ranged from 0.20 to 0.60 for ethanol graded fractions. Ferulic acid (FA) esterified to AXOS (8.0 μg/ mg) was 2-fold lower for the N. patriciarum treatment. The mean AOC (41.6, 183.1, and 394.9 μM TE/mg) of T. viride treated AXOS was >1.4-fold higher than N. patriciarum treatment using DPPH and ABTS and ORAC assays, respectively. Fraction F100 had highest AOC. AOC was influenced by the content of esterified FA (R(2)=0.94). The type of xylanase had a major influence on the AOC of the resultant AXOS rich in FA content.