Next Article in Journal
Homology Modeling and Analysis of Structure Predictions of the Bovine Rhinitis B Virus RNA Dependent RNA Polymerase (RdRp)
Previous Article in Journal
Enrichment and Purification of Syringin, Eleutheroside E and Isofraxidin from Acanthopanax senticosus by Macroporous Resin
Int. J. Mol. Sci. 2012, 13(7), 8987-8997; doi:10.3390/ijms13078987
Article

Antioxidant Property Enhancement of Sweet Potato Flour under Simulated Gastrointestinal pH

1,* , 1
,
2
,
1
 and
1
Received: 30 May 2012 / Revised: 4 July 2012 / Accepted: 5 July 2012 / Published: 19 July 2012
(This article belongs to the Section Bioactives and Nutraceuticals)
View Full-Text   |   Download PDF [265 KB, 19 June 2014; original version 19 June 2014]   |   Browse Figure

Abstract

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.
Keywords: sweet potato flour; antioxidant activity; phenolic content; flavonoid content; simulated gastrointestinal pH sweet potato flour; antioxidant activity; phenolic content; flavonoid content; simulated gastrointestinal pH
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Share & Cite This Article

Further Mendeley | CiteULike
Export to BibTeX |
EndNote
MDPI and ACS Style

Chan, K.W.; Khong, N.M.H.; Iqbal, S.; Umar, I.M.; Ismail, M. Antioxidant Property Enhancement of Sweet Potato Flour under Simulated Gastrointestinal pH. Int. J. Mol. Sci. 2012, 13, 8987-8997.

View more citation formats

Related Articles

Article Metrics

Comments

Citing Articles

[Return to top]
Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert