Comparative Bio-Active Compounds Determination andIn VitroAntioxidant Properties of Newly Developed Soy Mixed Wheat Flour and Traditional Wheat Flour

Abstract

The aims of this study were quantitative determination of the bio-active compounds and to evaluate the in vitro antioxidant activities of methanolic extract of soy mixed wheat flour and traditional wheat flour. Soy mixed wheat flour was developed by combination of processed soy flour and wheat flour. Total phenolics, flavonoids, tannin, and proanthocyanidin contents of the crude methanolic extract were determined by ultraviolet-visible spectrophotometer. Further individual bio-active compounds were determined by high-performance liquid chromatography-diode array detector and showed (+)-catechin, vanillic acid, caffeic acid, (-)-epicatechin, p-coumaric acid, rutin hydrate, and ellagic acid in soy mixed wheat flour but only rutin in traditional wheat flour. The soy mixed product showed significantly higher concentration of bio-active compounds than traditional wheat flour. Antioxidative activities were measured through different in vitro models: phosphomolybdenum blue method, FeCl 3 reducing power, ABTS scavenging activity, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity, N,N-dimethyl-1,4-diaminobenzene free radical scavenging activity, reducing power, metal chelating power and super oxide scavenging ability. All results of in vitro antioxidant models revealed that the soy product showed significantly higher antioxidant activities than traditional wheat flour. These results suggested that soy mixed wheat flour can play the greater roles than the traditional wheat flour for different physiological activities in human body due to the presence of greater amount of bioactive compounds and can be considered as a potential antioxidant containing flour for human consumption than the traditional wheat flour.

Characterization of phenolic compounds extracted from wheat protein fractions using high-performance liquid chromatography/liquid chromatography mass spectrometry in relation to anti-allergenic, anti-oxidant, anti-hypertension, and anti-diabetic properties

“…[40] The predominant free and bound phenolic compounds in soybean are coumaric, p-hydroxybenzoic, protocatechuic, vanillic, syringic, ferulic, caffeic, and sinapic acids. [34,37,39] Uddin et al [41] reported that the predominant identified phenoic compound in traditional wheat flour was rutin.…”

Chemical composition and biological activities of essential oil and extracts from Ocimum sanctum

“…Research and development in food science is helping to identify many functional foods ingredients, because they can provide health benefits by reducing risk and enhancing the body's ability to manage certain chronic diseases. [2,3] The functional properties of plants/foods depend on the presence of specific chemical compounds, mainly secondary metabolites such as phenolics and flavonoids. [4][5][6] The presence of such bioactive compounds promotes the therapeutic uses of medicinal plants also.…”

Potential Gonado-Protective Effect of Cichorium endivia and Its Major Phenolic Acids against Methotrexate-Induced Testicular Injury in Mice

“…Then, in the presence of an antioxidant compound, this Keggin ion is reduced into [H 4 PMo 8 VIMo 4 VO 40 ] 3− [ 53 ]. A phosphomolybdenum assay has a wide range of screening since it is suitable for both fat-soluble and water-soluble antioxidants [ 53 , 59 , 60 ] and involves SET and HAT mechanisms. Moreover, this method is a reliable, optimized, and reproducible method to evaluate the total antioxidant capacity of many plant extracts and can be an alternative to HPLC methods [ 37 ].…”