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Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour

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Abstract

Improving the antioxidant and pasting properties of wheat flour could help enhance its health benefits and industrial uses. Hence, this study evaluated the effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour. Wheat flour (WF) was mixed with mango kernel flour (MKF) at the ratios of 100:0; 90:10; and 80:20, to obtain 100%WF, WF-10%MKF and WF-20%MKF blends, respectively. The flavonoids and phenolic acids profile; free radicals (2,2-diphenylpicrylhydrazyl [DPPH]* and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic [ABTS]*+) scavenging activities; amylose and amylopectin contents; and pasting properties of the 100%WF and the blends were determined. Flavonoids (rutin and quercetin) and phenolic acids (gallic, chlorogenic and caffeic acids) contents of the blends increased as the level of addition of MKF increased. The free radicals-scavenging activities of the blends also increased significantly (P < 0.05) as the level of addition of MKF increased. The DPPH* SC50 reduced from 7.04 ± 0.86 mg/mL (100%WF) to 4.51 ± 0.64 mg/mL (WF-20%MKF); while the ABTS*+ scavenging activity increased from 22.13 ± 1.24 mg/mL (100%WF) to 33.76 ± 1.92 mg/mL (WF-20%MKF). The amylose contents of the blends decreased significantly (P < 0.05), with a concomitant increase in their final and setback viscosities, as the level of addition of MKF increased. Hence, addition of MKF improved the antioxidant and pasting attributes of WF.

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Acknowledgements

The authors wish to acknowledge the Multi-disciplinary Central Research Laboratory, University of Ibadan, Nigeria for providing the facilities to run the wet analyses in this study.

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Authors and Affiliations

  1. Biochemistry Unit, Department of Biosciences and Biotechnology, Kwara State University, Malete, P.M.B. 1530, Ilorin, Nigeria

    Emmanuel Anyachukwu Irondi

  2. Department of Food, Agriculture and Bioengineering, Kwara State University, P.M.B 1530, Malete, Kwara State, Nigeria

    Wasiu Awoyale

  3. International Institute of Tropical Agriculture, PMB 5320, Oyo Road, Ibadan, Oyo State, Nigeria

    Wasiu Awoyale

  4. Functional Foods and Nutraceuticals Unit, Department of Biochemistry, Federal University of Technology, P.M.B. 704, Akure, 340001, Nigeria

    Ganiyu Oboh

  5. Phytochemical Research Laboratory, Department of Industrial Pharmacy, Federal University of Santa Maria, Building 26, room 1115, Santa Maria, CEP 97105-900, Brazil

    Aline Augusti Boligon

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  1. Emmanuel Anyachukwu Irondi
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Correspondence to Emmanuel Anyachukwu Irondi.

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Irondi, E.A., Awoyale, W., Oboh, G. et al. Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour. Food Measure 11, 2202–2210 (2017). https://doi.org/10.1007/s11694-017-9605-3

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