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

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Received: 30 May 2012; in revised form: 4 July 2012 / Accepted: 5 July 2012 / Published: 19 July 2012
(This article belongs to the Section Bioactives and Nutraceuticals)
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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
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.

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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.

AMA Style

Chan KW, Khong NMH, Iqbal S, Umar IM, Ismail M. Antioxidant Property Enhancement of Sweet Potato Flour under Simulated Gastrointestinal pH. International Journal of Molecular Sciences. 2012; 13(7):8987-8997.

Chicago/Turabian Style

Chan, Kim Wei; Khong, Nicholas M. H.; Iqbal, Shahid; Umar, Imam Mustapha; Ismail, Maznah. 2012. "Antioxidant Property Enhancement of Sweet Potato Flour under Simulated Gastrointestinal pH." Int. J. Mol. Sci. 13, no. 7: 8987-8997.


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