Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats

Abstracts Background Dyslipidemia is an aberrant rise in blood lipids due to diet and lifestyle. It has implicated as the major risk factor for developing hypertension among other diseases. This study was designed to evaluate plantain based dough meal nutritional property, antioxidant activity and d...

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Autores principales:	Timilehin David Oluwajuyitan, Oluwole Steve Ijarotimi, Tayo Nathaniel Fagbemi
Formato:	article
Lenguaje:	EN
Publicado:	SpringerOpen 2021
Materias:	Functional food Nutritional composition Phenolic compounds Antioxidant activity Antihyperlipidemic Medicine R Homeopathy RX1-681
Acceso en línea:	https://doaj.org/article/a3534f0ba4e44504998830f4b9564968
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spelling	oai:doaj.org-article:a3534f0ba4e44504998830f4b95649682021-11-28T12:23:34ZPlantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats10.1186/s40816-021-00327-82199-1197https://doaj.org/article/a3534f0ba4e44504998830f4b95649682021-11-01T00:00:00Zhttps://doi.org/10.1186/s40816-021-00327-8https://doaj.org/toc/2199-1197Abstracts Background Dyslipidemia is an aberrant rise in blood lipids due to diet and lifestyle. It has implicated as the major risk factor for developing hypertension among other diseases. This study was designed to evaluate plantain based dough meal nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats. Methods The flour blends, i.e., PSC (Plantain 70%, Soycake 30%), PSR (Plantain 65%, Soycake 30%, Rice-bran 5%), PSO (Plantain 65%, Soycake 30%, Oat-bran 5%), PSRO (Plantain 60%, Soycake 30%, Rice-bran 5%, Oat-bran 5%) and controls (100% Plantain flour & Cerolina) were evaluated for chemical, antioxidants and antihyperlipidemia. Results Protein, fiber and energy composition varied from 2.2–4.97 g/100 g, 16.44–19.59 g/100 g and 369.7–385.5 kcal/100 g, respectively. Essential amino acid index and predicted-biological values of the foods ranged from 68.31–76.31% and 62.19–71.48%, respectively. Phenolic profiles (mg/g) were gallic acid (25.33–31.26), caffeic acid (2.75–4.61), ferulic acid (5.16–12.73), luteolin (16.31–23.60), kaempferol (21.51–30.64), quercetin (24.28–37.13), chlorogenic acid (42.25–59.78), myricetin (28.41–38.41), 3,5-dicaffeoylquinic acid (27.17–41.59) and 4, 5-dicaffeoylquinic acid (39.96–51.28). The antioxidant activity of PSRO on ABTS, DPPH, FRAP, Fe2+ chelation and OH free radicals was higher than other foods. Atherogenic index, coronary risk index and log (TG/HDL-conc.) of rats fed on experimental foods were lower than recommended values. Conclusion The study established that PSRO had higher antioxidant and anti-hyperlipidemia properties; hence, it may be suitable as a functional food.Timilehin David OluwajuyitanOluwole Steve IjarotimiTayo Nathaniel FagbemiSpringerOpenarticleFunctional foodNutritional compositionPhenolic compoundsAntioxidant activityAntihyperlipidemicMedicineRHomeopathyRX1-681ENClinical Phytoscience, Vol 7, Iss 1, Pp 1-16 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Functional food Nutritional composition Phenolic compounds Antioxidant activity Antihyperlipidemic Medicine R Homeopathy RX1-681
spellingShingle	Functional food Nutritional composition Phenolic compounds Antioxidant activity Antihyperlipidemic Medicine R Homeopathy RX1-681 Timilehin David Oluwajuyitan Oluwole Steve Ijarotimi Tayo Nathaniel Fagbemi Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats
description	Abstracts Background Dyslipidemia is an aberrant rise in blood lipids due to diet and lifestyle. It has implicated as the major risk factor for developing hypertension among other diseases. This study was designed to evaluate plantain based dough meal nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats. Methods The flour blends, i.e., PSC (Plantain 70%, Soycake 30%), PSR (Plantain 65%, Soycake 30%, Rice-bran 5%), PSO (Plantain 65%, Soycake 30%, Oat-bran 5%), PSRO (Plantain 60%, Soycake 30%, Rice-bran 5%, Oat-bran 5%) and controls (100% Plantain flour & Cerolina) were evaluated for chemical, antioxidants and antihyperlipidemia. Results Protein, fiber and energy composition varied from 2.2–4.97 g/100 g, 16.44–19.59 g/100 g and 369.7–385.5 kcal/100 g, respectively. Essential amino acid index and predicted-biological values of the foods ranged from 68.31–76.31% and 62.19–71.48%, respectively. Phenolic profiles (mg/g) were gallic acid (25.33–31.26), caffeic acid (2.75–4.61), ferulic acid (5.16–12.73), luteolin (16.31–23.60), kaempferol (21.51–30.64), quercetin (24.28–37.13), chlorogenic acid (42.25–59.78), myricetin (28.41–38.41), 3,5-dicaffeoylquinic acid (27.17–41.59) and 4, 5-dicaffeoylquinic acid (39.96–51.28). The antioxidant activity of PSRO on ABTS, DPPH, FRAP, Fe2+ chelation and OH free radicals was higher than other foods. Atherogenic index, coronary risk index and log (TG/HDL-conc.) of rats fed on experimental foods were lower than recommended values. Conclusion The study established that PSRO had higher antioxidant and anti-hyperlipidemia properties; hence, it may be suitable as a functional food.
format	article
author	Timilehin David Oluwajuyitan Oluwole Steve Ijarotimi Tayo Nathaniel Fagbemi
author_facet	Timilehin David Oluwajuyitan Oluwole Steve Ijarotimi Tayo Nathaniel Fagbemi
author_sort	Timilehin David Oluwajuyitan
title	Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats
title_short	Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats
title_full	Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats
title_fullStr	Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats
title_full_unstemmed	Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats
title_sort	plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats
publisher	SpringerOpen
publishDate	2021
url	https://doaj.org/article/a3534f0ba4e44504998830f4b9564968
work_keys_str_mv	AT timilehindavidoluwajuyitan plantainbaseddoughmealnutritionalpropertyantioxidantactivityanddyslipidemiaamelioratingpotentialinhighfatinducedrats AT oluwolesteveijarotimi plantainbaseddoughmealnutritionalpropertyantioxidantactivityanddyslipidemiaamelioratingpotentialinhighfatinducedrats AT tayonathanielfagbemi plantainbaseddoughmealnutritionalpropertyantioxidantactivityanddyslipidemiaamelioratingpotentialinhighfatinducedrats
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Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats

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