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antioxidant property enhancement of sweet potato flour under simulated gastrointestinal ph下的甘薯粉抗氧化性质增强模拟胃肠道ph值.pdf

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antioxidant property enhancement of sweet potato flour under simulated gastrointestinal ph下的甘薯粉抗氧化性质增强模拟胃肠道ph值

Int. J. Mol. Sci. 2012, 13, 8987-8997; doi:10.3390/ijm OPEN ACCESS International Journal of Molecular Sciences ISSN 1422-0067 /journal/ijms Article Antioxidant Property Enhancement of Sweet Potato Flour under Simulated Gastrointestinal pH Kim Wei Chan 1,*, Nicholas M. H. Khong 1, Shahid Iqbal 2, Imam Mustapha Umar 1 and 1 Maznah Ismail 1 Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor , Malaysia; E-Mails: nmhkhong@ (N.M.H.K.); mustyimam@ (I.M.U.); maznah@.my (M.I.) 2 Department of Chemistry, University of Sargodha, Sargodha 40100, Pakistan; E-Mail: ranashahid313@ * Author to whom correspondence should be addressed; E-Mail: chankw@.my or chankw_antioxidant@; Tel.: +60-3-8947-2145; Fax: +60-3-8947-2116. Received: 30 May 2012; in revised form: 4 July 2012 / Accepted: 5 July 2012 / Published: 19 July 2012 Abstract: 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