Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours

International Journal of Molecular Sciences

Volumn 13, Issue 6, 2012, Pages 7496-7507

  Chan, Kim Wei ^a   Khong, Nicholas M H ^a   Iqbal, Shahid ^a,b   Ismail, Maznah ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITY OF SARGODHA   (Pakistan)

Author keywords

Antioxidant activity; Phenolic contents; Rice flour; Simulated gastrointestinal pH; Wheat flour

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINO BIS(3 ETHYLBENZTHIAZOLINE 6 SULPHONIC ACID); ANTIOXIDANT; BLEACHING AGENT; FLAVONOID; IRON CHELATING AGENT; ORYZA SATIVA EXTRACT; PHENOL; PLANT EXTRACT; SCAVENGER; TRITICUM AESTIVUM EXTRACT; UNCLASSIFIED DRUG; PHENOL DERIVATIVE;

ABSORPTION SPECTROPHOTOMETRY; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DRUG EFFECT; FLOUR; MOLECULAR DYNAMICS; OUTCOME ASSESSMENT; PH MEASUREMENT; PHYSICAL CHEMISTRY; STOMACH FUNCTION; STOMACH PH; WHEAT; CHEMISTRY; PH; RICE; STOMACH JUICE;

TRITICUM AESTIVUM;

ANTIOXIDANTS; FLAVONOIDS; FLOUR; GASTRIC JUICE; HYDROGEN-ION CONCENTRATION; ORYZA SATIVA; PHENOLS; TRITICUM;

EID: 84863788689     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms13067496     Document Type: Article

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