Unraveling the Bioactive Profile, Antioxidant and DNA Damage Protection Potential of Rye (Secale cereale) Flour
Pinderpal Kaur, Kawaljit Singh Sandhu, Sneh Punia Bangar, Sukhvinder Singh Purewal, Maninder Kaur, R.A. Ilyas, M. R. M. Asyraf, Muhammad Rizal Razman
Abstract
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.