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Journal of Food Measurement and Characterization

, Volume 11, Issue 4, pp 2202–2210 | Cite as

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

  • Emmanuel Anyachukwu Irondi
  • Wasiu Awoyale
  • Ganiyu Oboh
  • Aline Augusti Boligon
Original Paper

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.

Keywords

Wheat flour Mango kernel flour Polyphenolics Antioxidant activity Pasting properties 

Notes

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.

Compliance with ethical standards

Conflict of interest

We declare that there is no conflict of interest regarding the execution and publication of this study.

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Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  • Emmanuel Anyachukwu Irondi
    • 1
  • Wasiu Awoyale
    • 2
    • 3
  • Ganiyu Oboh
    • 4
  • Aline Augusti Boligon
    • 5
  1. 1.Biochemistry Unit, Department of Biosciences and BiotechnologyKwara State University, MaleteIlorinNigeria
  2. 2.Department of Food, Agriculture and BioengineeringKwara State UniversityMaleteNigeria
  3. 3.International Institute of Tropical AgricultureIbadanNigeria
  4. 4.Functional Foods and Nutraceuticals Unit, Department of BiochemistryFederal University of TechnologyAkureNigeria
  5. 5.Phytochemical Research Laboratory, Department of Industrial PharmacyFederal University of Santa MariaSanta MariaBrazil

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