Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour
| dc.contributor.author | Irondi A. Emmanuel, Awoyale Wasiu, Oboh Ganiyu, Boligon A. Aline, | |
| dc.date.accessioned | 2024-10-07T03:39:33Z | |
| dc.date.available | 2024-10-07T03:39:33Z | |
| dc.date.issued | 2017-07-25 | |
| dc.description.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 1 2 3 4 5 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. | |
| dc.identifier.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. | |
| dc.identifier.uri | https://doi.org/10.1007/s11694-017-9605-3. | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/2422 | |
| dc.language.iso | en | |
| dc.publisher | Spinger | |
| dc.title | Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour | |
| dc.type | Article |