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


Chan, Kim Wei and Khong, Nicholas Mun Hoe and Iqbal, Shahid and Ismail, Maznah (2012) Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours. International Journal of Molecular Sciences, 13 (6). pp. 7496-7507. ISSN 1661-6596; ESSN: 1422-0067


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.

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Additional Metadata

Item Type: Article
Divisions: Institute of Bioscience
DOI Number: https://doi.org/10.3390/ijms13067496
Publisher: MDPI
Keywords: Wheat flour; Rice flour; Antioxidant activity; Phenolic contents; Simulated gastrointestinal pH
Depositing User: Nabilah Mustapa
Date Deposited: 01 Jun 2020 03:13
Last Modified: 01 Jun 2020 03:13
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3390/ijms13067496
URI: http://psasir.upm.edu.my/id/eprint/77991
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