title: Sorghum-cowpea composite porridge as a functional food, Part II: Antioxidant properties as affected by simulated in vitro gastrointestinal digestion.
abstract: The effect of compositing red non-tannin sorghum with brownish-cream cowpea and in vitro gastrointestinal digestion on total phenolic and flavonoid contents and antioxidant properties of a sorghum-cowpea composite porridge was studied. Maize-soybean composite porridge was used as a reference sample. Antioxidant properties were studied using radical scavenging activities against the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), peroxyl and NO radicals as well as inhibition of low density lipoprotein (LDL) oxidation and oxidative damage of vector DNA. Hydroperoxide content of the samples was also measured. All the samples demonstrated radical scavenging activity. Simulated duodenal digests of the porridges had hydroperoxides and therefore caused LDL oxidation. The undigested porridges and simulated gastric digests inhibited LDL oxidation. Compositing the cereals with legumes increased total phenolic and flavonoid contents and NO scavenging activity of their porridges. In vitro gastrointestinal digestion of the porridges increased their total phenolic and flavonoid contents, radical scavenging activities and LDL oxidation inhibitory activity.
authors.affiliation: Department of Food Science, Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa; Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, P.O. Box LG 80, Legon, Accra, Ghana.
authors.forename: Franklin B
authors.initials: FB
authors.lastname: Apea-Bah
authors.affiliation: Department of Food Science, Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa.
authors.forename: Amanda
authors.initials: A
authors.lastname: Minnaar
authors.affiliation: Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Private Bag X323, Arcadia 0007, Pretoria, South Africa.
authors.forename: Megan J
authors.initials: MJ
authors.lastname: Bester
authors.affiliation: Department of Food Science, Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa. Electronic address: gyebi.duodu@up.ac.za.
authors.forename: Kwaku G
authors.initials: KG
authors.lastname: Duodu
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D004249:DNA Damage / Q000187:drug effects; D002523:Edible Grain / Q000737:chemistry; D007887:Fabaceae / Q000737:chemistry*; D005419:Flavonoids / Q000032:analysis; D055951:Functional Food; D041981:Gastrointestinal Tract / Q000378:metabolism*; D006801:Humans; D015999:Multivariate Analysis; D009569:Nitric Oxide / Q000378:metabolism; D018384:Oxidative Stress / Q000187:drug effects; D010636:Phenols / Q000032:analysis; D045868:Sorghum / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D009569:Nitric Oxide
keywords: Antioxidant activity; In vitro gastrointestinal digestion; Maize–soybean; Phenolic content; Porridge; Sorghum–cowpea