Unraveling the Bioactive Profile, Antioxidant and DNA Damage Protection Potential of Rye (<i>Secale cereale</i>) Flour
Pinderpal Kaur,
Kawaljit Singh Sandhu,
Sneh Punia Bangar,
Sukhvinder Singh Purewal,
Maninder Kaur,
Rushdan Ahmad Ilyas,
Muhammad Rizal Muhammad Asyraf,
Muhammad Rizal Razman
Affiliations
Pinderpal Kaur
Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda 151001, India
Kawaljit Singh Sandhu
Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda 151001, India
Sneh Punia Bangar
Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
Sukhvinder Singh Purewal
Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda 151001, India
Maninder Kaur
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India
Rushdan Ahmad Ilyas
School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia (UTM), Johor Bahru 81310, Malaysia
Muhammad Rizal Muhammad Asyraf
Department of Aerospace Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Malaysia
Muhammad Rizal Razman
Research Centre for Sustainability Science and Governance (SGK), Institute for Environment and Development (LESTARI), Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
Six different solvents were used as extraction medium (water, methanol, ethanol, acidified methanol, benzene and acetone) to check their phenolics extraction efficacy from flour of two rye cultivars. Rye extracts with different solvents were further analyzed for the estimation of phytochemicals and antioxidant properties. Different tests (TPC, TAC, DPPH, FRAP, ABTS, RPA and CTC) were performed to check the antioxidant properties and tannin contents in extracts. A bioactive profile of a rye cultivar indicated the presence of total phenolic compounds (0.08–2.62 mg GAE/g), total antioxidant capacity (0.9–6.8 mg AAE/g) and condensed tannin content (4.24–9.28 mg CE/100 g). HPLC was done to check phenolics in rye extract with the best solvent (water), which indicated the presence of Catechol (91.1–120.4 mg/100 g), resorcinol (52–70.3 mg/100 g), vanillin (1.3–5.5 mg/100 g), ferulic acid (1.4–1.5 mg/100 g), quercetin (4.6–4.67 mg/100 g) and benzoic acid (5.3 mg/100 g) in rye extracts. The presence of DNA damage protection potential in rye extracts indicates its medicinal importance. Rye flour could be utilized in the preparation of antioxidant-rich health-benefiting food products.
