Antioxidant property enhancement of sweet potato flour under simulated gastrointestinal pH

International Journal of Molecular Sciences

Volumn 13, Issue 7, 2012, Pages 8987-8997

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

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITY OF SARGODHA   (Pakistan)

Author keywords

Antioxidant activity; Flavonoid content; Phenolic content; Simulated gastrointestinal pH; Sweet potato flour

Indexed keywords

FLAVONOID; PHENOL DERIVATIVE; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FLOUR; FUNCTIONAL FOOD; NUTRITIONAL VALUE; SIMULATION; STOMACH PH; SWEET POTATO; CHEMISTRY; PH; STOMACH JUICE;

IPOMOEA BATATAS;

ANTIOXIDANTS; FLOUR; GASTRIC JUICE; HYDROGEN-ION CONCENTRATION; IPOMOEA BATATAS;

EID: 84864329975     PISSN: 16616596     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms13078987     Document Type: Article

References (29)

1. Halliwell, B. Free radicals, antioxidants, and human disease curiosity, cause, or consequence? Lancet 1994, 344, 721-724.
2. Kris-Etherton, P.M.; Hecker, K.D.; Bonanome, A.; Coval, S.M.; Binkoski, A.E.; Hilpert, K.F.; Griel, A.E.; Etherton, T.D. Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer. Am. J. Med. 2002, 113, 71-88.
3. Ismail, M.; Al-Naqeep, G.; Chan, K.W. Nigella sativa thymoquinone-rich fraction greatly improves plasma antioxidant capacity and expression of antioxidant genes in hypercholesterolemic rats. Free Radic. Biol. Med. 2010, 48, 664-672.
4. Ismail, H.I.; Chan, K.W.; Mariod, A.A.; Ismail, M. Phenolic content and antioxidant activity of cantaloupe (Cucumis melo) methanolic extracts. Food Chem. 2010, 119, 643-647.
5. Iqbal, S.; Younas, U.; Chan, K.W.; Zia-Ul-Haq, M.; Ismail, M. Chemical composition of Artemisia annua L. leaves and antioxidant potential of extracts as a function of extraction solvents. Molecules 2012, 17, 6020-6032.
6. Iqbal, S.; Younas, U.; Sirajuddin; Chan, K.W.; Sarfraz, R.A.; Uddin, M.K. Proximate composition and antioxidant potential of leaves from three varieties of mulberry (Morus spp.): A comparative study. Int. J. Mol. Sci. 2012, 13, 6651-6664.
7. Wanasundara, P.K.J.P.D.; Shahidi, F. Antioxidants: Science, Technology, and Applications. In Bailey's Industrial Oil and Fat Products, 6th ed.; Shahidi, F., Ed.; John Wiley & Sons, Inc.: Hoboken, NJ, USA, 2005; Volume 1, pp. 431-489.
8. Rice-Evans, C.A.; Miller, N.J.; Paganga, G. Antioxidant properties of phenolic compounds. Trends Plant Sci. 1997, 2, 152-159.
9. Onyeneho, S.N.; Hettiarachchy, N.S. Antioxidant activity, fatty acids and phenolic acids compositions of potato peels. J. Sci. Food Agric. 1993, 62, 345-350.
10. Rumbaoa, R.G.O.; Cornago, D.F.; Geronimo, I.M. Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties. Food Chem. 2009, 113, 1133-1138.
11. Kunyanga, C.N.; Imungi, J.K.; Okoth, M.W.; Biesalski, H.K.; Vadivel, V. Total phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients. LWT Food Sci. Technol. 2012, 45, 269-276.
12. Chan, K.W.; Khong, N.M.H.; Iqbal, S.; Ismail, M. Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours. Int. J. Mol. Sci. 2012, 13, 7496-7507.
13. D'Archivio, M.; Filesi, C.; Varì, R.; Scazzocchio, B.; Masella, R. Bioavailability of the polyphenols: Status and controversies. Int. J. Mol. Sci. 2010, 11, 1321-1342.
14. Vallejo, F.; Gil-Izquierdo, A.; Perez-Vicente, A.; Garciäa-Viguera, C. In vitro gastrointestinal digestion study of broccoli inflorescence phenolic compounds, glucosinolates, and vitamin C. J. Agric. Food Chem. 2004, 52, 135-138.
15. Perez-Vicente, A.; Gil-Izquierdo, A.; Garciäa-Viguera, C. In vitro gastrointestinal digestion study of pomegranate juice phenolic compounds, anthocyanins, and vitamin C. J. Agric. Food Chem. 2002, 50, 2308-2312.
16. Huang, S.W.; Frankel, E.N.; Schwarz, K.; German, J.B. Effect of pH on antioxidant activity of α-tocopherol and trolox in oil-in-water emulsions. J. Agric. Food Chem. 1996, 44, 2496-2502.
17. Liyana-Pathirana, C.M.; Shahidi, F. Antioxidant activity of commercial soft and hard wheat (Triticum aestivum L.) as affected by gastric pH conditions. J. Agric. Food Chem. 2005, 53, 2433-2440.
18. Ortega, N.; Macià, A.; Romero, M.P.; Reguant, J.; Motilva, M.J. Matrix composition effect on the digestibility of carob flour phenols by an in vitro digestion model. Food Chem. 2011, 124, 65-71.
19. Baublis, A.; Decker, E.A.; Clydesdale, F.M. Antioxidant effect of aqueous extracts from wheat based ready-to-eat breakfast cereals. Food Chem. 2000, 68, 1-6.
20. Kroon, P.A.; Faulds, C.B.; Ryden, P.; Robertson, J.A.; Williamson, G. Release of covalently bound ferulic acid from fiber in the human colon. J. Agric. Food Chem. 1997, 45, 661-667.
21. Chan, K.W.; Iqbal, S.; Khong, N.M.H.; Babji, A.S. Preparation of deodorized antioxidant rich extracts from 15 selected spices through optimized aqueous extraction. J. Med. Plants Res. 2011, 5, 6067-6075.
22. Manach, C.; Williamson, G.; Morand, C.; Scalbert, A.; Rémésy, C. Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. Am. J. Clin. Nutr. 2005, 81, 230S-242S.
23. Scalbert, A.; Williamson, G. Dietary intake and bioavailability of polyphenols. J. Nutr. 2000, 130, 2073S-2085S.
24. Frei, B.; Higdon, J.V. Antioxidant activity of tea polyphenols in vivo: Evidence from animal studies. J. Nutr. 2003, 133, 3275S-3284S.
25. Lemańska, K.; Szymusiak, H.; Tyrakowska, B.;́Nski, R.Z.; Soffers, A.E.M.F.; Rietjens, I.M.C.M. The Influence of pH on antioxidant properties and the mechanism of antioxidant action of hydroxyflavones. Free Radic. Biol. Med. 2001, 31, 869-881.
26. Chan, K.W.; Khong, N.M.H.; Iqbal, S.; Ch'ng, S.E.; Babji, A.S. Preparation of clove buds deodorized aqueous extract (CDAE) and evaluation of its potential to improve oxidative stability of chicken meatballs in comparison to synthetic and natural food antioxidants. J. Food Qual. 2012, 35, 190-199.
27. Meda, A.; Lamien, C.E.; Romito, M.; Millogo, J.; Nacoulma, O.G. Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem. 2005, 91, 571-577.
28. Re, R.; Pellegrini, N.; Proteggente, A.; Pannala, A.; Yang, M.; Rice-Evans, C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 1999, 26, 1231-1237.
29. Wang, T.; Jónsdóttir, R.; Ólafsdóttir, G. Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds. Food Chem. 2009, 116, 240-248.