International Journal of Molecular Sciences | |
Simulated Gastrointestinal pH Condition Improves Antioxidant Properties of Wheat and Rice Flours | |
Kim Wei Chan1  Nicholas M. H. Khong1  Shahid Iqbal1  | |
[1] Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia; E-Mails: | |
关键词: wheat flour; rice flour; antioxidant activity; phenolic contents; simulated gastrointestinal pH; | |
DOI : 10.3390/ijms13067496 | |
来源: mdpi | |
【 摘 要 】
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 (
【 授权许可】
CC BY
© 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.
【 预 览 】
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RO202003190043500ZK.pdf | 270KB | download |