Antioxidant property enhancement of sweet potato flour under simulated gastrointestinal pH
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 act...
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| Format: | Article |
| Language: | English |
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MDPI AG
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/56958/ http://psasir.upm.edu.my/id/eprint/56958/1/56958.pdf |
| _version_ | 1848853231842623488 |
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| author | Chan, Kim Wei Khong, Nicholas M. H. Iqbal, Shahid Imam, Mustapha Umar Ismail, Maznah |
| author_facet | Chan, Kim Wei Khong, Nicholas M. H. Iqbal, Shahid Imam, Mustapha Umar Ismail, Maznah |
| author_sort | Chan, Kim Wei |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T10:50:41Z |
| format | Article |
| id | upm-56958 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:50:41Z |
| publishDate | 2012 |
| publisher | MDPI AG |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-569582017-09-06T09:34:56Z http://psasir.upm.edu.my/id/eprint/56958/ Antioxidant property enhancement of sweet potato flour under simulated gastrointestinal pH Chan, Kim Wei Khong, Nicholas M. H. Iqbal, Shahid Imam, Mustapha Umar Ismail, Maznah 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. MDPI AG 2012 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/56958/1/56958.pdf Chan, Kim Wei and Khong, Nicholas M. H. and Iqbal, Shahid and Imam, Mustapha Umar and Ismail, Maznah (2012) Antioxidant property enhancement of sweet potato flour under simulated gastrointestinal pH. International Journal of Molecular Sciences, 13 (7). pp. 8987-8997. ISSN 1422-0067 http://www.mdpi.com/1422-0067/13/7/8987 10.3390/ijms13078987 |
| spellingShingle | Chan, Kim Wei Khong, Nicholas M. H. Iqbal, Shahid Imam, Mustapha Umar Ismail, Maznah Antioxidant property enhancement of sweet potato flour under simulated gastrointestinal pH |
| title | Antioxidant property enhancement of sweet potato flour under simulated gastrointestinal pH |
| title_full | Antioxidant property enhancement of sweet potato flour under simulated gastrointestinal pH |
| title_fullStr | Antioxidant property enhancement of sweet potato flour under simulated gastrointestinal pH |
| title_full_unstemmed | Antioxidant property enhancement of sweet potato flour under simulated gastrointestinal pH |
| title_short | Antioxidant property enhancement of sweet potato flour under simulated gastrointestinal pH |
| title_sort | antioxidant property enhancement of sweet potato flour under simulated gastrointestinal ph |
| url | http://psasir.upm.edu.my/id/eprint/56958/ http://psasir.upm.edu.my/id/eprint/56958/ http://psasir.upm.edu.my/id/eprint/56958/ http://psasir.upm.edu.my/id/eprint/56958/1/56958.pdf |