Polyphenolic Content, Antioxidant Activity and Anti-Glycation Effect of Bread Enriched with Buckwheat Flour
Polyphenolic Content, Antioxidant Activity and Anti-Glycation Effect of Bread Enriched with Buckwheat Flour
Khoula Begum* and Imran Khan
ABSTRACT
The study aimed to determine the effect of buckwheat flour incorporation into bread on polyphenolic content, antioxidant activity and inhibitory potential against the formation of advanced glycation end products (AGEs). Buckwheat flour was substituted at 30%, 40%, and 50% incorporation levels with wheat flour to prepare buckwheat-containing bread (BWB) while control bread (CB) was made from 100% wheat flour. Antioxidant activity, total phenolic and flavonoid content of bread were determined by colorimetric assays (ABTS and DPPH), folin-ciocalteu method and aluminum chloride assay, respectively. Bovin serum albumin (BSA)-glucose assay was used to measure the inhibitory effect of bread AGEs formation. Total phenolic, flavonoid, rutin content, and antioxidant activity were significantly (P<0.05) higher at all incorporation levels compared to control bread. The incorporation of buckwheat flour into bread resulted in significantly higher (P<0.05) inhibition of AGEs at all incorporation levels compared to control bread. In conclusion the incorporation of buckwheat flour into bread resulted in a product with improved bioactive properties. The research is valuable for understanding the effects of dietary interventions on various biomarkers related to cardiovascular health and metabolic disorders, ultimately contributing to the development of dietary strategies for the prevention and management of cardio-metabolic diseases.
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