Abstract
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.
Highlights
Epidemiological studies have revealed that diets rich in plant-based antioxidative compounds have a significant role in providing protection against a number of diseases associated with oxidative stress, which include cancers, cardiovascular and neurodegenerative diseases [1,2,3]
Wheat (WF) and rice (RF) flours were extracted with deionized water at 37 °C, and yield of crude phenolic extracts were calculated as such and under simulated gastrointestinal pH condition
Simulated gastrointestinal pH adjustment significantly (p < 0.05) increased the extraction yield of WF and RF 1.93- and 2.61- fold, respectively. Such a massive increase in crude phenolic extraction yield suggests the possibility of the presence of bound phenolics in significant amounts in both WF and RF, which may get hydrolyzed into simpler or free forms under simulated gastrointestinal pH condition
Summary
Epidemiological studies have revealed that diets rich in plant-based antioxidative compounds have a significant role in providing protection against a number of diseases associated with oxidative stress, which include cancers, cardiovascular and neurodegenerative diseases [1,2,3]. As a result of a series of investigations, a number of sources, based on their botanical origin, including fruits, vegetables, cereals, legumes, spices, herbs, and seeds, have been explored as potential sources of antioxidants [4,5,6]. Significant research has been done on the antioxidant and disease preventive potential of rice during the current quarter of this century and many promising results for the treatment of a number of ailments, including cancers and chronic disorders, have been obtained [8]. The antioxidant properties of white rice must be investigated, as white rice or rice flour are the main consumable products from rice crop
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