Grain is an important source of phytochemicals, which have potent antioxidant capacity. They have been implicated in the beneficial health effect of whole grains in reducing cardiovascular disease and type 2 diabetes. The aim of the present study was to identify the most important antioxidant fractions of wheat grain. It was found that the aleurone content of these fractions was highly correlated with the antioxidant capacity of the fractions ( r = 0.96, p < 0.0001). Ferulic acid appeared to be the major contributor to the antioxidant capacity in fractions with higher antioxidant capacity. The contribution of protein was rather limited. It was concluded that the antioxidant potency of wheat grain fractions is predominantly determined by aleurone content, which can be attributed to the presence of relatively large amounts of phenolic compounds, primarily ferulic acid.
Mateo Anson, N., van den Berg, R., Havenaar, R., Bast, A., & Haenen, G. R. M. (2008). Ferulic Acid from Aleurone Determines the Antioxidant Potency of Wheat Grain (Triticum aestivum L.). Journal of Agricultural and Food Chemistry, 56(14), 5589-5594. https://doi.org/10.1021/jf800445k