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...

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Main Authors: Chan, Kim Wei, Khong, Nicholas Mun Hoe, Iqbal, Shahid, Ismail, Maznah
Format: Article
Language:English
Published: MDPI 2012
Online Access:http://psasir.upm.edu.my/id/eprint/77991/1/77991.pdf
http://psasir.upm.edu.my/id/eprint/77991/
https://www.mdpi.com/1422-0067/13/6/7496
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spelling my.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
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
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.
format Article
author Chan, Kim Wei
Khong, Nicholas Mun Hoe
Iqbal, Shahid
Ismail, Maznah
spellingShingle Chan, Kim Wei
Khong, Nicholas Mun Hoe
Iqbal, Shahid
Ismail, Maznah
Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours
author_facet Chan, Kim Wei
Khong, Nicholas Mun Hoe
Iqbal, Shahid
Ismail, Maznah
author_sort Chan, Kim Wei
title 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_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_sort simulated gastrointestinal ph condition improves antioxidant properties of wheat and rice flours
publisher MDPI
publishDate 2012
url http://psasir.upm.edu.my/id/eprint/77991/1/77991.pdf
http://psasir.upm.edu.my/id/eprint/77991/
https://www.mdpi.com/1422-0067/13/6/7496
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score 13.222552