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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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Detalles Bibliográficos
Autores principales: Chan, Kim Wei, Khong, Nicholas M. H., Iqbal, Shahid, Ismail, Maznah
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2012
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3397539/
https://www.ncbi.nlm.nih.gov/pubmed/22837707
http://dx.doi.org/10.3390/ijms13067496
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author Chan, Kim Wei
Khong, Nicholas M. H.
Iqbal, Shahid
Ismail, Maznah
author_facet Chan, Kim Wei
Khong, Nicholas M. H.
Iqbal, Shahid
Ismail, Maznah
author_sort Chan, Kim Wei
collection PubMed
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.
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spelling pubmed-33975392012-07-26 Simulated Gastrointestinal pH Condition Improves Antioxidant Properties of Wheat and Rice Flours Chan, Kim Wei Khong, Nicholas M. H. Iqbal, Shahid Ismail, Maznah Int J Mol Sci Article 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. Molecular Diversity Preservation International (MDPI) 2012-06-18 /pmc/articles/PMC3397539/ /pubmed/22837707 http://dx.doi.org/10.3390/ijms13067496 Text en © 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0 This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Article
Chan, Kim Wei
Khong, Nicholas M. H.
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
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3397539/
https://www.ncbi.nlm.nih.gov/pubmed/22837707
http://dx.doi.org/10.3390/ijms13067496
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