TY - JOUR
T1 - Defatted kenaf seed meal (DKSM)
T2 - Prospective edible flour from agricultural waste with high antioxidant activity
AU - Chan, Kim Wei
AU - Khong, Nicholas M.H.
AU - Iqbal, Shahid
AU - Mansor, Siti Muskinah
AU - Ismail, Maznah
N1 - Funding Information:
This project is jointly funded by Universiti Putra Malaysia and Malaysian Ministry of Science, Technology and Innovation , via Research University Grant Scheme (Project No. 04-01-09-0609RU) and e-ScienceFund (Project No. 02-01-04-SF1597), respectively. Authors are thankful to Miss Cher-Lynn Soh and Institute of Bioscience, Universiti Putra Malaysia for providing technical supports/assistants in the completion of this project.
Copyright:
Copyright 2013 Elsevier B.V., All rights reserved.
PY - 2013/9
Y1 - 2013/9
N2 - The present study reports nutritional composition, phenolic content and antioxidant activity of defatted kenaf seed meal (DKSM) in comparison to wheat, rice and sweet potato flours. Proximate analysis revealed that DKSM was high in protein (26.19 g/100 g DKSM) and carbohydrate (57.09 g/100 g DKSM). Magnesium, potassium and phosphorus were the major minerals (>1 g/100 g DKSM) found in DKSM through Energy Dispersive X-ray Spectrometric analysis. DKSM also exhibited appreciably higher total phenolic (3399.37 μg gallic acid equivalent (GAE)/g defatted material) and flavonoid contents (251.00 μg rutin equivalent (RE)/g defatted material) as well as antioxidant activity as compared to all selected edible flours (p < 0.05). Gallic acid, (+)-catechin, 4-hydroxybenzoic acid, vanillic acid and syringic acid were determined as the predominant phenolics in DKSM through HPLC-DAD analysis. On the basis of this study, DKSM may be declared and commercialized as a highly antioxidative and nutritive edible flour, which can be prospectively used in the development of natural food preservative, nutraceuticals and functional foods.
AB - The present study reports nutritional composition, phenolic content and antioxidant activity of defatted kenaf seed meal (DKSM) in comparison to wheat, rice and sweet potato flours. Proximate analysis revealed that DKSM was high in protein (26.19 g/100 g DKSM) and carbohydrate (57.09 g/100 g DKSM). Magnesium, potassium and phosphorus were the major minerals (>1 g/100 g DKSM) found in DKSM through Energy Dispersive X-ray Spectrometric analysis. DKSM also exhibited appreciably higher total phenolic (3399.37 μg gallic acid equivalent (GAE)/g defatted material) and flavonoid contents (251.00 μg rutin equivalent (RE)/g defatted material) as well as antioxidant activity as compared to all selected edible flours (p < 0.05). Gallic acid, (+)-catechin, 4-hydroxybenzoic acid, vanillic acid and syringic acid were determined as the predominant phenolics in DKSM through HPLC-DAD analysis. On the basis of this study, DKSM may be declared and commercialized as a highly antioxidative and nutritive edible flour, which can be prospectively used in the development of natural food preservative, nutraceuticals and functional foods.
KW - Alternative edible flour
KW - Antioxidant activity
KW - Defatted kenaf seed meal
KW - Hibiscus cannabinus L.
KW - Phenolic compounds
UR - http://www.scopus.com/inward/record.url?scp=84876709020&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2013.01.003
DO - 10.1016/j.lwt.2013.01.003
M3 - Article
AN - SCOPUS:84876709020
SN - 0023-6438
VL - 53
SP - 308
EP - 313
JO - LWT
JF - LWT
IS - 1
ER -