Total Phenol Content and Antioxidant Potential of Traditional
- Author:
Senavirathna RMISK
;
Ekanayake S
;
Jansz ER
;
Welihinda J
- Publication Type:Journal Article
- Keywords:
ABTS assay, antioxidants, indigenous flour, total phenolics content (TPC), tubers
- From:
Malaysian Journal of Nutrition
2013;19(2):243-250
- CountryMalaysia
- Language:English
-
Abstract:
Introduction: According to folklore and Ayurveda, many tubers and flour made
from various plant parts, traditionally used to made breakfast meals, are rich in
nutrients and polyphenols. The objective of the study was to determine the total
phenolics content (TPC) and antioxidant potential of some tubers and foods
made with seeds and other plant parts. Methods: The TPC in the extracts was
determined according to the Folin-Ciocalteu method (mg Gallic acid equivalents
(GAE/100g FW) and antioxidant activity by 2, 2’–Azino–bis (3-
ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)cation free radical
decolouration assay (mol/g Trolox equivalent antioxidant capacity; TEAC).
Results: The TPC of raw and processed tubers ranged from 127-517 mg GAE/
100g FW. Among the tuber varieties, Dioscorea alata, violet had the highest
antioxidant potential. Among raw flour, Vateriaco pallifera had the highest phenolic
content (1162) and lowest (79) was in Caryota urens. Antioxidant potential of raw
and food prepared from indigenous flour ranged from 3-225mol/g TEAC with
Vateriaco pallifera raw flour having the highest antioxidant potential (225mol/
g). Processing decreased both the phenolics and antioxidant potential
significantly (P<0.05). A significant correlation was observed between
polyphenolic content and antioxidant capacity in raw flour (r2=0.993). Conclusion:
The traditional tubers and food prepared incorporating indigenous flour varieties
are rich sources of phenols and antioxidants indicating their potential for
utilisation in home food preparation and by the food industry.
- Full text:W020150716588044050420.pdf
