УДК 664.66

ABSTRACT

The article presents the results of a qualitative and quantitative study of vitamins in wheat bran hydrolysate. Wheat bran is a secondary product of flour-milling production and represents a promising renewable raw material due to its content of dietary fiber, vitamins, minerals, and other biologically active substances. In this study, wheat bran was converted into hydrolysate, and the vitamin composition of the obtained product was evaluated using chromatographic analysis. The results confirmed the presence of several water-soluble vitamins, including vitamins B1, B2, B6, B9, B3 (PP), and C. Among the detected components, vitamin B2 was found in the highest amount, followed by vitamin B9 and vitamin B6. The obtained data indicate that wheat bran hydrolysate may be considered a valuable ingredient for functional food products and nutraceutical formulations. The practical significance of the work is associated with the possibility of increasing the added value of cereal-processing by-products and expanding their use in food technology.

АННОТАЦИЯ

Целью исследования являлось определение качественного и количественного состава витаминов в гидролизате пшеничных отрубей и оценка перспектив его применения как функционального пищевого ингредиента. Пшеничные отруби рассматривались как доступный вторичный продукт мукомольной промышленности, содержащий пищевые волокна, витамины группы B и антиоксидантные соединения. Гидролизат получали путём кислотной обработки отрубей (0,5% раствор уксусной кислоты, pH 1,7), а содержание витаминов определяли методом высокоэффективной жидкостной хроматографии (ВЭЖХ). Установлено наличие витаминов B1, B2, B3, B6, B9 и C; наиболее высокие концентрации выявлены для витаминов B2 и B9. Полученные результаты показывают, что гидролизат пшеничных отрубей может использоваться для обогащения пищевых, косметических и фармацевтических продуктов при условии оптимизации режимов гидролиза.

Keywords: wheat bran, wheat bran hydrolysate, vitamins, chromatographic analysis..

Ключевые слова: пшеничные отруби, гидролизат, витамины группы B, кислотный гидролиз.

INTRODUCTION

Wheat bran is the outer layer of the wheat kernel and is formed as a by-product during flour milling. Traditionally, it has been used mainly as animal feed or as a low-cost source of dietary fiber. However, modern food science considers wheat bran not only as a technological by-product, but also as a source of nutritionally important compounds. Its composition includes dietary fiber, proteins, minerals, phenolic compounds, tocopherols, and B-group vitamins, which makes it promising for the development of functional food products [1–5]. The rational use of cereal-processing by-products is becoming increasingly important because food production requires resource-saving and environmentally responsible technological solutions. Deep processing of wheat bran allows manufacturers to obtain products with higher biological value and improved technological properties. One of the promising approaches is hydrolysis, which can improve the accessibility of biologically active substances and facilitate their use in liquid, paste-like, and combined food systems.

Vitamins are essential micronutrients involved in energy metabolism, enzymatic regulation, immune response, and normal physiological functioning. Natural sources of vitamins are of particular interest because they can be incorporated into food products without creating a synthetic additive profile. In this regard, determining the vitamin composition of wheat bran hydrolysate is important for evaluating its nutritional potential and possible technological applications.

MATERIALS AND METHODS

The object of the study was wheat bran obtained as a by-product of wheat grain processing. Before analysis, the raw material was cleaned from visible mechanical impurities and prepared for hydrolysis. Hydrolysate preparation was carried out by treating the bran under acidic conditions. The hydrolysis medium was adjusted using a 0.5% acetic acid solution, and the process was performed at pH 1.7. Such conditions were selected to ensure the transition of water-soluble components into the liquid phase and to obtain a sample suitable for chromatographic determination.

The prepared hydrolysate was filtered to remove insoluble residues. The filtrate was used for subsequent chromatographic analysis. The identification and quantification of vitamins were performed by high-performance liquid chromatography (HPLC). The method makes it possible to separate vitamin compounds according to their retention characteristics and to determine their concentration in the sample. The quantitative results were expressed in micrograms per gram (µg/g) of sample.

The analysis focused on water-soluble vitamins that are most relevant for cereal-based raw materials: thiamine (B1), riboflavin (B2), pyridoxine (B6), folic acid (B9), niacin or vitamin PP (B3), and ascorbic acid (C). The determination of vitamins in cereal products was carried out in accordance with the general principles of the standard method [6]. The chromatographic response was evaluated using calibration relationships, and the detected peaks were assigned to individual vitamin components. The obtained values were summarized in tabular form.

RESULTS

Chromatographic analysis confirmed that wheat bran hydrolysate contains several vitamins of nutritional importance. The most pronounced peak corresponded to vitamin B2, which had the highest quantitative value among the identified compounds. Vitamins B9 and B6 were also present in measurable amounts. Lower concentrations were recorded for vitamins B1, B3 (PP), and C. The general vitamin profile of the hydrolysate is presented in Table 1.

Table 1.

Qualitative and quantitative vitamin composition of wheat bran hydrolysate (obtained by the authors)

As shown in Table 1, vitamin B2 predominated in the analyzed hydrolysate and reached 3.5585 µg/g. Vitamin B9 was detected at 2.0951 µg/g, while vitamin B6 amounted to 0.7514 µg/g. The contents of vitamins B3 (PP), C, and B1 were lower, but their presence confirms the complex micronutrient composition of the product.

Figure 1. Chromatographic profile used for the identification of vitamins in wheat bran hydrolysate (obtained by the authors)

DISCUSSION

The results demonstrate that hydrolysis contributes to the extraction of vitamins from wheat bran into the hydrolysate phase. This is especially important for B-group vitamins, which are naturally associated with the outer layers of cereal grains. The high content of riboflavin (B2) may be explained by its relatively stable behavior during the selected hydrolysis conditions and its presence in the bran matrix.

The presence of folic acid (B9) and pyridoxine (B6) additionally increases the nutritional importance of the hydrolysate. These vitamins participate in amino acid metabolism, blood formation, and enzymatic processes. Although vitamins B1, B3 (PP), and C were found in smaller amounts, their detection indicates that wheat bran hydrolysate contains a broad spectrum of biologically active compounds. In food technology, even low concentrations of such components may be important when the ingredient is used in combination with other nutrient sources. At the same time, hydrolysis conditions must be carefully optimized. Therefore, the technological parameters of hydrolysate production should be selected with consideration of both extraction efficiency and vitamin stability. The practical value of the obtained hydrolysate is related to its possible use in functional foods, bakery products, fermented drinks, dietary supplements, and enriched cereal-based formulations. The use of wheat bran hydrolysate also supports the principles of waste-free and low-waste processing, because it converts a milling by-product into a product with higher nutritional and economic value. According to published studies, the nutritional composition of wheat bran can be improved by technological treatment, including hydrolysis and enzymatic modification [1–5]. The quantitative vitamin values presented in Table 1 and the chromatographic profile in Figure 1 were obtained by the authors in the present study and complement these literature data by providing specific concentration values for vitamins in wheat bran hydrolysate produced from locally available raw material. This is relevant for the rational use of cereal-processing resources in Uzbekistan.

CONCLUSION

The qualitative and quantitative analysis showed that wheat bran hydrolysate contains a group of nutritionally significant vitamins, including B1, B2, B6, B9, B3 (PP), and C. The highest amount was recorded for vitamin B2, followed by vitamin B9 and vitamin B6. These results confirm the nutritional potential of wheat bran hydrolysate and support its use as a promising ingredient in functional food technologies. The study demonstrates that wheat bran, which is traditionally considered a secondary milling product, can be transformed into a value-added product through hydrolysis. Further research should focus on optimizing hydrolysis conditions, preserving thermosensitive vitamins, and evaluating the sensory and technological properties of food products enriched with wheat bran hydrolysate.

References:

1. Daurenbekova A. et al. Nutritional composition and bioactive compounds of wheat bran // International Journal of Food Science & Technology. 2021. Vol. 56, No. 7. P. 3456–3468.
2. Kumari P., Yadav R. K. Enzymatic hydrolysis of wheat bran: impact on bioactive compounds and antioxidant activity // Journal of Food Processing and Preservation. 2020. Vol. 44, No. 4. e14645.
3. López M. et al. The effect of enzymatic hydrolysis on the vitamin content of wheat bran // Cereal Chemistry. 2001. Vol. 78, No. 5. P. 527–532.
4. McKevith B. Nutritional aspects of cereals // Nutrition Bulletin. 2004. Vol. 29, No. 2. P. 111–142.
5. Shahidi F., Chandrasekara A. Cereal-based functional foods and antioxidant properties // Journal of Food Science. 2010. Vol. 75, No. 3. P. R47–R56.
6. GOST 31665-2012. Food products. Methods for determination of vitamins in cereal products. Moscow: Standartinform, 2012.