Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour

被引:6
作者
Irondi, Emmanuel Anyachukwu [1 ]
Awoyale, Wasiu [2 ,3 ]
Oboh, Ganiyu [4 ]
Boligon, Aline Augusti [5 ]
机构
[1] Kwara State Univ, Biochem Unit, Dept Biosci & Biotechnol, PMB 1530, Ilorin, Nigeria
[2] Kwara State Univ, Dept Food Agr & Bioengn, PMB 1530, Malete, Kwara State, Nigeria
[3] Int Inst Trop Agr, PMB 5320,Oyo Rd, Ibadan, Oyo State, Nigeria
[4] Fed Univ Technol Akure, Funct Foods & Nutraceut Unit, Dept Biochem, PMB 704, Akure 340001, Nigeria
[5] Univ Fed Santa Maria, Dept Ind Pharm, Phytochem Res Lab, Bldg 26,Room 1115, BR-97105900 Santa Maria, RS, Brazil
关键词
Wheat flour; Mango kernel flour; Polyphenolics; Antioxidant activity; Pasting properties; VISCOELASTIC PROPERTIES; MANGIFERA-INDICA; AMYLOSE CONTENT; IN-VITRO; STARCH; BREAD; EXTRACTS; QUALITY; RICE; AMYLOPECTIN;
D O I
10.1007/s11694-017-9605-3
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Improving the antioxidant and pasting properties of wheat flour could help enhance its health benefits and industrial uses. Hence, this study evaluated the effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour. Wheat flour (WF) was mixed with mango kernel flour (MKF) at the ratios of 100:0; 90:10; and 80:20, to obtain 100%WF, WF-10%MKF and WF-20%MKF blends, respectively. The flavonoids and phenolic acids profile; free radicals (2,2-diphenylpicrylhydrazyl [DPPH]* and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic [ABTS]*(+)) scavenging activities; amylose and amylopectin contents; and pasting properties of the 100%WF and the blends were determined. Flavonoids (rutin and quercetin) and phenolic acids (gallic, chlorogenic and caffeic acids) contents of the blends increased as the level of addition of MKF increased. The free radicals-scavenging activities of the blends also increased significantly (P < 0.05) as the level of addition of MKF increased. The DPPH* SC50 reduced from 7.04 +/- 0.86 mg/mL (100%WF) to 4.51 +/- 0.64 mg/mL (WF-20%MKF); while the ABTS*(+) scavenging activity increased from 22.13 +/- 1.24 mg/mL (100%WF) to 33.76 +/- 1.92 mg/mL (WF-20%MKF). The amylose contents of the blends decreased significantly (P < 0.05), with a concomitant increase in their final and setback viscosities, as the level of addition of MKF increased. Hence, addition of MKF improved the antioxidant and pasting attributes of WF.
引用
收藏
页码:2202 / 2210
页数:9
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