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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...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Molecular Diversity Preservation International (MDPI)
2012
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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. |
format | Online Article Text |
id | pubmed-3397539 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2012 |
publisher | Molecular Diversity Preservation International (MDPI) |
record_format | MEDLINE/PubMed |
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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