Unraveling the Bioactive Profile, Antioxidant and DNA Damage Protection Potential of Rye (<i>Secale cereale</i>) Flour
Six different solvents were used as extraction medium (water, methanol, ethanol, acidified methanol, benzene and acetone) to check their phenolics extraction efficacy from flour of two rye cultivars. Rye extracts with different solvents were further analyzed for the estimation of phytochemicals and...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-07-01
|
| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/10/8/1214 |
| _version_ | 1797524868103667712 |
|---|---|
| author | Pinderpal Kaur Kawaljit Singh Sandhu Sneh Punia Bangar Sukhvinder Singh Purewal Maninder Kaur Rushdan Ahmad Ilyas Muhammad Rizal Muhammad Asyraf Muhammad Rizal Razman |
| author_facet | Pinderpal Kaur Kawaljit Singh Sandhu Sneh Punia Bangar Sukhvinder Singh Purewal Maninder Kaur Rushdan Ahmad Ilyas Muhammad Rizal Muhammad Asyraf Muhammad Rizal Razman |
| author_sort | Pinderpal Kaur |
| collection | DOAJ |
| description | Six different solvents were used as extraction medium (water, methanol, ethanol, acidified methanol, benzene and acetone) to check their phenolics extraction efficacy from flour of two rye cultivars. Rye extracts with different solvents were further analyzed for the estimation of phytochemicals and antioxidant properties. Different tests (TPC, TAC, DPPH, FRAP, ABTS, RPA and CTC) were performed to check the antioxidant properties and tannin contents in extracts. A bioactive profile of a rye cultivar indicated the presence of total phenolic compounds (0.08–2.62 mg GAE/g), total antioxidant capacity (0.9–6.8 mg AAE/g) and condensed tannin content (4.24–9.28 mg CE/100 g). HPLC was done to check phenolics in rye extract with the best solvent (water), which indicated the presence of Catechol (91.1–120.4 mg/100 g), resorcinol (52–70.3 mg/100 g), vanillin (1.3–5.5 mg/100 g), ferulic acid (1.4–1.5 mg/100 g), quercetin (4.6–4.67 mg/100 g) and benzoic acid (5.3 mg/100 g) in rye extracts. The presence of DNA damage protection potential in rye extracts indicates its medicinal importance. Rye flour could be utilized in the preparation of antioxidant-rich health-benefiting food products. |
| first_indexed | 2024-03-10T09:03:41Z |
| format | Article |
| id | doaj.art-c69e801674b7440690727a3157b26672 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T09:03:41Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-c69e801674b7440690727a3157b266722023-11-22T06:35:48ZengMDPI AGAntioxidants2076-39212021-07-01108121410.3390/antiox10081214Unraveling the Bioactive Profile, Antioxidant and DNA Damage Protection Potential of Rye (<i>Secale cereale</i>) FlourPinderpal Kaur0Kawaljit Singh Sandhu1Sneh Punia Bangar2Sukhvinder Singh Purewal3Maninder Kaur4Rushdan Ahmad Ilyas5Muhammad Rizal Muhammad Asyraf6Muhammad Rizal Razman7Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda 151001, IndiaDepartment of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda 151001, IndiaDepartment of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USADepartment of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda 151001, IndiaDepartment of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, IndiaSchool of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia (UTM), Johor Bahru 81310, MalaysiaDepartment of Aerospace Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, MalaysiaResearch Centre for Sustainability Science and Governance (SGK), Institute for Environment and Development (LESTARI), Universiti Kebangsaan Malaysia (UKM), Bangi 43600, MalaysiaSix different solvents were used as extraction medium (water, methanol, ethanol, acidified methanol, benzene and acetone) to check their phenolics extraction efficacy from flour of two rye cultivars. Rye extracts with different solvents were further analyzed for the estimation of phytochemicals and antioxidant properties. Different tests (TPC, TAC, DPPH, FRAP, ABTS, RPA and CTC) were performed to check the antioxidant properties and tannin contents in extracts. A bioactive profile of a rye cultivar indicated the presence of total phenolic compounds (0.08–2.62 mg GAE/g), total antioxidant capacity (0.9–6.8 mg AAE/g) and condensed tannin content (4.24–9.28 mg CE/100 g). HPLC was done to check phenolics in rye extract with the best solvent (water), which indicated the presence of Catechol (91.1–120.4 mg/100 g), resorcinol (52–70.3 mg/100 g), vanillin (1.3–5.5 mg/100 g), ferulic acid (1.4–1.5 mg/100 g), quercetin (4.6–4.67 mg/100 g) and benzoic acid (5.3 mg/100 g) in rye extracts. The presence of DNA damage protection potential in rye extracts indicates its medicinal importance. Rye flour could be utilized in the preparation of antioxidant-rich health-benefiting food products.https://www.mdpi.com/2076-3921/10/8/1214rye cultivarsextractionphytochemicalstotal phenolic compoundsantioxidant properties |
| spellingShingle | Pinderpal Kaur Kawaljit Singh Sandhu Sneh Punia Bangar Sukhvinder Singh Purewal Maninder Kaur Rushdan Ahmad Ilyas Muhammad Rizal Muhammad Asyraf Muhammad Rizal Razman Unraveling the Bioactive Profile, Antioxidant and DNA Damage Protection Potential of Rye (<i>Secale cereale</i>) Flour Antioxidants rye cultivars extraction phytochemicals total phenolic compounds antioxidant properties |
| title | Unraveling the Bioactive Profile, Antioxidant and DNA Damage Protection Potential of Rye (<i>Secale cereale</i>) Flour |
| title_full | Unraveling the Bioactive Profile, Antioxidant and DNA Damage Protection Potential of Rye (<i>Secale cereale</i>) Flour |
| title_fullStr | Unraveling the Bioactive Profile, Antioxidant and DNA Damage Protection Potential of Rye (<i>Secale cereale</i>) Flour |
| title_full_unstemmed | Unraveling the Bioactive Profile, Antioxidant and DNA Damage Protection Potential of Rye (<i>Secale cereale</i>) Flour |
| title_short | Unraveling the Bioactive Profile, Antioxidant and DNA Damage Protection Potential of Rye (<i>Secale cereale</i>) Flour |
| title_sort | unraveling the bioactive profile antioxidant and dna damage protection potential of rye i secale cereale i flour |
| topic | rye cultivars extraction phytochemicals total phenolic compounds antioxidant properties |
| url | https://www.mdpi.com/2076-3921/10/8/1214 |
| work_keys_str_mv | AT pinderpalkaur unravelingthebioactiveprofileantioxidantanddnadamageprotectionpotentialofryeisecalecerealeiflour AT kawaljitsinghsandhu unravelingthebioactiveprofileantioxidantanddnadamageprotectionpotentialofryeisecalecerealeiflour AT snehpuniabangar unravelingthebioactiveprofileantioxidantanddnadamageprotectionpotentialofryeisecalecerealeiflour AT sukhvindersinghpurewal unravelingthebioactiveprofileantioxidantanddnadamageprotectionpotentialofryeisecalecerealeiflour AT maninderkaur unravelingthebioactiveprofileantioxidantanddnadamageprotectionpotentialofryeisecalecerealeiflour AT rushdanahmadilyas unravelingthebioactiveprofileantioxidantanddnadamageprotectionpotentialofryeisecalecerealeiflour AT muhammadrizalmuhammadasyraf unravelingthebioactiveprofileantioxidantanddnadamageprotectionpotentialofryeisecalecerealeiflour AT muhammadrizalrazman unravelingthebioactiveprofileantioxidantanddnadamageprotectionpotentialofryeisecalecerealeiflour |