Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour
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Date
2017-07-25
Journal Title
Journal ISSN
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Publisher
Spinger
Abstract
Improving the antioxidant and pasting proper
ties 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, respec
tively. The flavonoids and phenolic acids profile; free radi
cals (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 phe
nolic 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
* Emmanuel Anyachukwu Irondi
irondi.emmanuel@yahoo.com
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Biochemistry Unit, Department of Biosciences
and Biotechnology, Kwara State University, Malete, P.M.B.
1530, Ilorin, Nigeria
Department of Food, Agriculture and Bioengineering, Kwara
State University, P.M.B 1530, Malete, Kwara State, Nigeria
International Institute of Tropical Agriculture, PMB 5320,
Oyo Road, Ibadan, Oyo State, Nigeria
Functional Foods and Nutraceuticals Unit, Department
of Biochemistry, Federal University of Technology,
P.M.B. 704, Akure 340001, Nigeria
Phytochemical Research Laboratory, Department
of Industrial Pharmacy, Federal University of Santa Maria,
Building 26, room 1115, Santa Maria CEP 97105-900, Brazil
from 7.04 ± 0.86 mg/mL (100%WF) to 4.51 ± 0.64 mg/
mL (WF-20%MKF); while the ABTS*+ scavenging activ
ity increased from 22.13 ± 1.24 mg/mL (100%WF) to
33.76 ± 1.92 mg/mL (WF-20%MKF). The amylose con
tents 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.
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Citation
62. Emmanuel Anyachukwu Irondi, Wasiu Awoyale, Ganiyu Oboh, and Aline Augusti Boligon (2017): Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour. Journal of Food Measurement and Characterization, 11, 2202–2210. https://doi.org/10.1007/s11694-017-9605-3.