How wheat bran color gradients shape phenolic acid profiles and antioxidant activity: A comparative and analytical study.

Incorporating wheat bran, a sustainable and nutrient-rich byproduct, into functional foods requires a comprehensive understanding of its phytochemical composition and antioxidant potential across diverse varieties. To address this need, this study systematically investigated the phenolic acid composition and distribution in wheat bran of six colors (white, red, green, blue, purple, and black). Using high-resolution liquid chromatography-mass spectrometry (HRLC-MS), a total of 90 bioactive compounds were identified, encompassing phenolic acids, flavonoids, amino acids, vitamins, and sugars. Among 26 quantitatively analyzed compounds, ferulic acid content was significantly higher than that of the others. Correlation analysis revealed a strong positive relationship between phenolic profiles and antioxidant activity, with darker bran exhibiting superior antioxidant capacity. These findings provide a theoretical foundation for the selective breeding of functional wheat varieties and the high-value utilization of wheat bran.