Review on the effect of processing techniques on antioxidant activity of whole grains

Whole grains are relatively high in antioxidant activity due to its abundant antioxidant compounds,such as polyphenols,anthocyanins,phytic acid,γ- oryzanol and alkylresorcinols. However,there are many kinds of whole grains processed by various processing methods,these processing techniques exhibited different influences on antioxidant activity of whole grains.In this paper,the recent domestic and international researches about the effect of processing methods on antioxidant compounds and antioxidant activity of whole grains was reviewed to provide references for further researches on the processing of whole grains and promote the reasonable consumption.