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United States Department of Agriculture

Agricultural Research Service

Research Project: Optimization of the Nutritional, Functional, and Sensory Properties of Raw and Processed Legumes, Grains, and Specialty Crops

Location: Healthy Processed Foods Research

Title: Bioavailability of antioxidants in extruded products prepared from purple potato and dry pea flours

Authors
item Nayak, Balunkeswar -
item Liu, Rui Hai -
item Berrios, Jose
item Tang, Juming -
item Derito, Christopher -

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: May 26, 2011
Publication Date: May 26, 2011
Repository URL: http://dx.doi.org/10.1021/jf200732p
Citation: Nayak, B., Liu, R., Berrios, J.D., Tang, J., Derito, C. 2011. Bioavailability of antioxidants in extruded products prepared from purple potato and dry pea flours. Journal of Agricultural and Food Chemistry. 59(15):8233-8243. DOI: 10.1021/jf200732p.

Interpretive Summary: Measuring antioxidant activity using novel biological assays help to understand the role of chemical compounds that occur naturally in plants, such as phenolics, that could promote the prevention and treatment of many health conditions, including cancer, heart disease, diabetes, and high blood pressure. The Cellular Antioxidant Activity is an assay that could provide important biological information on bioactive compounds in the raw as well as processed food products. The objective of this study was to investigate the antioxidant activity, cellular antioxidant activity, and their contribution to bioactivity in purple potato flour, dry pea flour, raw formulations and processed products prepared from above ingredients cooked using a high pressure-short time technology called extrusion. Free phenolics in purple potato flour and dry pea flour contributed 64 and 86%, respectively to the total antioxidant activity. Other types of phenolic compounds also contributed to the total antioxidant activity, in the raw formulations and the extruded products. The results of the study indicated that extrusion processing increased the cellular antioxidant activity of extrudates prepared from 50:50 of ingredients than control raw formulations in a dose-dependent manner. It also indicated that formulations of purple potato flour and dry pea flour could be made into excellent source of antioxidant-rich products (e.g. snacks) produced by extrusion processing.

Technical Abstract: Measuring antioxidant activity using biological relevant assay is unique to understand the role of phytochemicals in vivo than common chemical assays. Cellular antioxidant activity assay could provide more biological relevant information on bioactive compounds in the raw as well as processed food products. The objective of this study was to investigate the complete phytochemical profiles, antioxidant activity, cellular antioxidant activity, and their contribution to bioactivity in the purple potato flour, dry pea flour, raw formulations and processed products prepared from above ingredients using extrusion cooking. Free phenolics in purple potato flour and dry pea flour contributed 68 and 87% respectively to the total phenolics and 64 and 86%, respectively to the total antioxidant activity (ORAC value). Caffeic, p-Coumaric and Ferulic acids were mostly observed in the bound extracts of raw formulations as well as in extrudates whereas chlorogenic acid was predominate in free extracts. Extrusion processing increased the cellular antioxidant activity of extrudates prepared from 50:50 of ingredients than control raw formulations in a dose-dependent manner.

Last Modified: 12/21/2014
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