BIOCHEMICAL PROPERTIES OF MAIZE BRAN WITH SPECIAL REFERENCE TO DIFFERENT PHENOLIC ACIDS

Maize bran is a milling by-product having many nutritional and functional properties. Functional properties are attributed to the presence of some bioactive compounds. Among those, ferulic acid natural phenolic compound abundantly present in maize bran. It has numerous advantages generally nutraceutical food products. In current research, & profiles two different brans (PEARL-11and FSH-810) were explored with special reference acids. Moreover, alkaline-hydrolysis method was used extract from using NaOH then extracted by precipitating ethanol. The extraction optimized concentrations (0.5 M 1 NaOH) at 40°C 60°C, respectively, analyzed evaluate optimization effects on yield. Furthermore, obtained extracts High-Performance Liquid Chromatography (HPLC). Results showed that (PEARL-11) contains higher dietary fiber, total flavonoid contents as compared FSH-810. DPPH FRAP ranged 78 86% 26.8 22.6 mg TE/100 g FSH-810 PEARL-11, respectively. HPLC results maximum amount (3.89 ± 0.07 mg/g) these conditions concentration; 60°C hydrolysis temperature) whilst other acids such diferulic p-coumaric 0.79 0.012 0.42 0.003 mg/g 0.5 concentration temperature, yield (0.5) temperature (60°C) increased. Conclusively, it observed cheapest naturally rich source (especially acid) among cereal