Effect of in bio-processing on antioxidant activity of selected cereals

The biological properties of antioxidants depend on their release from the food matrix during the digestion process. Cereals contain a wide range of phenolic compounds which are of great significance due to their antioxidant activity. In vitro digestion is a rapid and inexpensive method used to determine the availability of nutrients involved in the absorption studies with humans. Total phenol, flavonoids, flavonol and antioxidant activity of five cereals was evaluated by in vitro digestion and chemical extraction along with effect of cooking. All the raw and cooked in vitro digested cereal samples showed significantly higher phenolic value and flavonoid content compared to chemical extraction. Cooked in vitro digested cereal samples showed highest amount of flavonol content. Highest antioxidant activity was observed in raw in vitro digested wheat sample as measured by FRAP method. Cereal samples extracted using chemical approach showed highest % inhibition followed by raw in vitro digested samples, cooked in vitro digested samples as measured by DPPH method. In the TEAC (% inhibition) of all cereal samples measured by ABTS method, raw in vitro digested samples showed significantly higher values followed by cooked in vitro digested samples, control samples and chemically extracted cereal samples. Maximum TEAC was observed in raw in vitro digested pearl millet sample (79.39 %).

Author(s): Minaxi R. Prajapati*, Vinayak Patel, Tarak Parekh and Rema Subhash

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