Wheat debranning: effects on mycotoxins, phenolic content, and antioxidant activity

Abstract

The debranning process, at an industrial scale, was applied to grains of two wheat cultivars to determine its effect on Fusarium mycotoxin content and antioxidant activity. Grain samples from the BRS Marcante and BRS Reponte wheat cultivars, naturally contaminated by Fusarium, were used in the study. The dry wheat samples were processed on the polisher once or twice and evaluated by hardness index, chemical composition (moisture, protein, and ash), deoxynivalenol (DON) and zearalenone (ZON) levels, phenolic content, and antioxidant activity. In the BRS Marcante cultivar, the debranning process only slightly reduced the DON and ZON contents in whole-wheat flours compared with the previous cleaning treatment (no-debranned). In the BRS Reponte cultivar, the DON concentration decreased by 36% at a debranning ratio of 5%, obtained by polishing, compared with prior cleaning treatment (no-debranned). In addition, the polishing reduced the ZON level by 56% compared with the cleaned wheat. The debranning process did not reduce the antioxidant capacity. Therefore, debranning is a suitable technology to obtain safer and healthier food by minimizing the mycotoxin content and retaining antioxidant capacity.

Keywords: Antioxidant activity; Debranning; Deoxynivalenol; Whole-wheat flour; Zearalenone.