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Antioxidant property enhancement of sweet potato flour under simulated gastrointestinal pH


Chan, Kim Wei and Khong, Nicholas M. H. and Iqbal, Shahid and Imam, Mustapha Umar and Ismail, Maznah (2012) Antioxidant property enhancement of sweet potato flour under simulated gastrointestinal pH. International Journal of Molecular Sciences, 13 (7). pp. 8987-8997. ISSN 1422-0067


Sweet potato is known to be rich in healthful antioxidants, but the stability of its antioxidant properties under gastrointestinal pH is very much unknown. Hence, this study aimed to evaluate the changes in antioxidant properties (total contents of phenolics and flavonoids as well as antioxidant activity) of sweet potato flour (SPF) under simulated gastrointestinal pH conditions. It was found that the yield of SPF crude phenolic extract increased from 0.29 to 3.22 g/100 g SPF upon subjection to gastrointestinal pH conditions (p < 0.05). Also elevated significantly were the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of SPF (p < 0.05). In summary, the antioxidant properties of SPF were enhanced under gastrointestinal pH conditions, suggesting that SPF might possess a considerable amount of bound phenolic and other antioxidative compounds. The antioxidant properties of SPF are largely influenced by pH and thus might be enhanced during the in vivo digestive process.

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Official URL or Download Paper: http://www.mdpi.com/1422-0067/13/7/8987

Additional Metadata

Item Type: Article
Divisions: Institute of Bioscience
DOI Number: https://doi.org/10.3390/ijms13078987
Publisher: MDPI AG
Keywords: Sweet potato flour; Antioxidant activity; Phenolic content; Flavonoid content; Simulated gastrointestinal pH
Depositing User: Nabilah Mustapa
Date Deposited: 06 Sep 2017 09:34
Last Modified: 06 Sep 2017 09:34
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3390/ijms13078987
URI: http://psasir.upm.edu.my/id/eprint/56958
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