Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours
The present study was conducted to evaluate the antioxidant properties of wheat and rice flours under simulated gastrointestinal pH condition. After subjecting the wheat and rice flour slurries to simulated gastrointestinal pH condition, both slurries were centrifuged to obtain the crude phenolic ex...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/77991/1/77991.pdf |
| _version_ | 1796980397098139648 |
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| author | Chan, Kim Wei Khong, Nicholas Mun Hoe Iqbal, Shahid Ismail, Maznah |
| author_facet | Chan, Kim Wei Khong, Nicholas Mun Hoe Iqbal, Shahid Ismail, Maznah |
| author_sort | Chan, Kim Wei |
| collection | UPM |
| description | The present study was conducted to evaluate the antioxidant properties of wheat and rice flours under simulated gastrointestinal pH condition. After subjecting the wheat and rice flour slurries to simulated gastrointestinal pH condition, both slurries were centrifuged to obtain the crude phenolic extracts for further analyses. Extraction yield, total contents of phenolic and flavonoids were determined as such (untreated) and under simulated gastrointestinal pH condition (treated). 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•) scavenging activity, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical cation (ABTS•+) scavenging activity, ferric reducing antioxidant power (FRAP), beta-carotene bleaching (BCB) and iron chelating activity assays were employed for the determination of antioxidant activity of the tested samples. In almost all of the assays performed, significant improvements in antioxidant properties (p < 0.05) were observed in both flours after treatment, suggesting that wheat and rice flours contain considerably heavy amounts of bound phenolics, and that their antioxidant properties might be improved under gastrointestinal digestive conditions. |
| first_indexed | 2024-03-06T10:22:25Z |
| format | Article |
| id | upm.eprints-77991 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:22:25Z |
| publishDate | 2012 |
| publisher | MDPI |
| record_format | dspace |
| spelling | upm.eprints-779912020-06-01T03:13:17Z http://psasir.upm.edu.my/id/eprint/77991/ Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours Chan, Kim Wei Khong, Nicholas Mun Hoe Iqbal, Shahid Ismail, Maznah The present study was conducted to evaluate the antioxidant properties of wheat and rice flours under simulated gastrointestinal pH condition. After subjecting the wheat and rice flour slurries to simulated gastrointestinal pH condition, both slurries were centrifuged to obtain the crude phenolic extracts for further analyses. Extraction yield, total contents of phenolic and flavonoids were determined as such (untreated) and under simulated gastrointestinal pH condition (treated). 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•) scavenging activity, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical cation (ABTS•+) scavenging activity, ferric reducing antioxidant power (FRAP), beta-carotene bleaching (BCB) and iron chelating activity assays were employed for the determination of antioxidant activity of the tested samples. In almost all of the assays performed, significant improvements in antioxidant properties (p < 0.05) were observed in both flours after treatment, suggesting that wheat and rice flours contain considerably heavy amounts of bound phenolics, and that their antioxidant properties might be improved under gastrointestinal digestive conditions. MDPI 2012 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/77991/1/77991.pdf Chan, Kim Wei and Khong, Nicholas Mun Hoe and Iqbal, Shahid and Ismail, Maznah (2012) Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours. International Journal of Molecular Sciences, 13 (6). pp. 7496-7507. ISSN 1661-6596; ESSN: 1422-0067 https://www.mdpi.com/1422-0067/13/6/7496 10.3390/ijms13067496 |
| spellingShingle | Chan, Kim Wei Khong, Nicholas Mun Hoe Iqbal, Shahid Ismail, Maznah Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours |
| title | Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours |
| title_full | Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours |
| title_fullStr | Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours |
| title_full_unstemmed | Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours |
| title_short | Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours |
| title_sort | simulated gastrointestinal ph condition improves antioxidant properties of wheat and rice flours |
| url | http://psasir.upm.edu.my/id/eprint/77991/1/77991.pdf |
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