Comparative study of biochemical properties, anti-nutritional profile, and antioxidant activity of newly developed rye variants. Issue 1 (31st December 2022)

• Record Type: Journal Article
• Authors: Ikram, Ali; Saeed, Farhan; Afzaal, Muhammad; Abdullah, Muhammad; Niaz, Bushra; Asif Khan, Muhammad; Hussain, Muzzamal; Adnan Nasir, Muhammad; Siddeeg, Azhari
• Is Part Of: International journal of food properties. Volume 25:Issue 1(2022)
• Page Start: 608
• Page End: 616
• Publication Date: 2022-12-31
• Subjects: Rye -- biochemical -- mineral -- antioxidant -- anti-nutritents; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2022.2053708
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: The present research was planned to explore the biochemical properties and antioxidant activity of newly developed Pakistani rye variants. For this purpose, four different rye variants (Gp-1, Gp-2, Gp-3, and Gp-4) were procured from the forage section of Ayub Agriculture Research Institute, Faisalabad. In first phase, each sample was milled to convert it into powder and was analyzed for their phytochemical profile. In second phase, the mineral contents were explicated through flame photometer and atomic absorption spectrophotometer. In the last phase, the qualitative (tannin, phenols, saponin, and terpenoids) and quantitative screening of the phytochemicals (TPC, total flavonoids, DPPH, FRAP, and ABTS) were carried out through their respective methods. Results showed that the maximum total dietary fiber (TDF) content (24.47%), insoluble dietary fiber (IDF) (17.8%), and soluble dietary fiber (SDF) content (6.67%) were elucidated in the Gp-2 followed by Gp-4, Gp-3, and Gp-1. The maximum TPC (2.73 mg/g), DPPH (4.25 mg/g), FRAP (1.25 mg/g), ABTS (1.92 mg/g), and total flavonoids (12.31 mg/g) were explored in Gp-2; meanwhile, minimum TPC (1.05 mg/g), DPPH (1.05 mg/g) FRAP (1.017 mg/g), ABTS (1.02 mg/g), and total flavonoids (6.51 mg/g) were observed in Gp-4. The anti-nutritional compounds were not found in the Gp-1 and Gp-2, while Gp-3 and Gp-4 showed anti-nutritional compounds. The flavonoids and phenols were present in all the rye variants except Gp-3 and Gp-4, respectively. Conclusively, among the four rye variants, the Gp-2 rye variant was more nutritious and had good bioactive potential as it contained more antioxidants and biochemical profile than the rest of the variants.