In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain Varieties

The aim of this study was to determine the in vitro antioxidant potential of four extruded and domestically prepared composite flour formulations developed by composting selected locally available grain varieties in Sri Lanka. The potential of the flour extracts to scavenge free radicals were evalua...

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Main Authors: T. P. Sathsara S. Perera, Pahan I. Godakumbura, M. A. B. Prashantha, S. B. Navaratne
Format: Article
Language:English
Published: Wiley 2024-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2024/8088247
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author T. P. Sathsara S. Perera
Pahan I. Godakumbura
M. A. B. Prashantha
S. B. Navaratne
author_facet T. P. Sathsara S. Perera
Pahan I. Godakumbura
M. A. B. Prashantha
S. B. Navaratne
author_sort T. P. Sathsara S. Perera
collection DOAJ
description The aim of this study was to determine the in vitro antioxidant potential of four extruded and domestically prepared composite flour formulations developed by composting selected locally available grain varieties in Sri Lanka. The potential of the flour extracts to scavenge free radicals were evaluated by performing DPPH, ABTS, and FRAP assays. Furthermore, the antimicrobial activities of the flour formulations against selected Gram-positive and Gram-negative pathogenic microorganisms were comparatively evaluated using agar well diffusion and disk diffusion assays. Ethanol and water extracts of the samples were evaluated for their antimicrobial potential. The results showed that extruded samples possessed high antioxidant properties than samples prepared using the conventional cooking. Furthermore, the antioxidant potential of the formulations evaluated using different assays was strongly correlated. Moreover, the formulations reported positive antimicrobial potential against tested Gram-negative and Gram-positive bacteria. The ethanol extracts of flour formulations exhibited higher susceptibility to tested microbes than that of water extracts while agar well diffusion resulted significantly high inhibition against pathogenic bacteria than that of agar disk diffusion method (p<0.05). In overall, the highest inhibition zone of 17.64 mm was depicted by F4 against Salmonella, while the lowest diameter of 6.09 mm was depicted by F1 against Listeria. In conclusion, the developed flour formulations contained natural antimicrobial agents which can combat common food spoilage and pathogenic bacteria and can be promoted as value-added products with health benefits beyond nutrition.
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institution Kabale University
issn 2314-5765
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publishDate 2024-01-01
publisher Wiley
record_format Article
series International Journal of Food Science
spelling doaj-art-22719da10ad04d72b2811e5842e034fd2025-02-03T05:54:45ZengWileyInternational Journal of Food Science2314-57652024-01-01202410.1155/2024/8088247In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain VarietiesT. P. Sathsara S. Perera0Pahan I. Godakumbura1M. A. B. Prashantha2S. B. Navaratne3Department of ChemistryDepartment of ChemistryDepartment of ChemistryDepartment of Food Science and TechnologyThe aim of this study was to determine the in vitro antioxidant potential of four extruded and domestically prepared composite flour formulations developed by composting selected locally available grain varieties in Sri Lanka. The potential of the flour extracts to scavenge free radicals were evaluated by performing DPPH, ABTS, and FRAP assays. Furthermore, the antimicrobial activities of the flour formulations against selected Gram-positive and Gram-negative pathogenic microorganisms were comparatively evaluated using agar well diffusion and disk diffusion assays. Ethanol and water extracts of the samples were evaluated for their antimicrobial potential. The results showed that extruded samples possessed high antioxidant properties than samples prepared using the conventional cooking. Furthermore, the antioxidant potential of the formulations evaluated using different assays was strongly correlated. Moreover, the formulations reported positive antimicrobial potential against tested Gram-negative and Gram-positive bacteria. The ethanol extracts of flour formulations exhibited higher susceptibility to tested microbes than that of water extracts while agar well diffusion resulted significantly high inhibition against pathogenic bacteria than that of agar disk diffusion method (p<0.05). In overall, the highest inhibition zone of 17.64 mm was depicted by F4 against Salmonella, while the lowest diameter of 6.09 mm was depicted by F1 against Listeria. In conclusion, the developed flour formulations contained natural antimicrobial agents which can combat common food spoilage and pathogenic bacteria and can be promoted as value-added products with health benefits beyond nutrition.http://dx.doi.org/10.1155/2024/8088247
spellingShingle T. P. Sathsara S. Perera
Pahan I. Godakumbura
M. A. B. Prashantha
S. B. Navaratne
In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain Varieties
International Journal of Food Science
title In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain Varieties
title_full In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain Varieties
title_fullStr In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain Varieties
title_full_unstemmed In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain Varieties
title_short In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain Varieties
title_sort in vitro antioxidant and antimicrobial properties of composite flour formulations developed using selected local grain varieties
url http://dx.doi.org/10.1155/2024/8088247
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AT pahanigodakumbura invitroantioxidantandantimicrobialpropertiesofcompositeflourformulationsdevelopedusingselectedlocalgrainvarieties
AT mabprashantha invitroantioxidantandantimicrobialpropertiesofcompositeflourformulationsdevelopedusingselectedlocalgrainvarieties
AT sbnavaratne invitroantioxidantandantimicrobialpropertiesofcompositeflourformulationsdevelopedusingselectedlocalgrainvarieties