Antioxidant Activity, Total Polyphenol Content, and Cytotoxicity of Various Types of Starch with the Addition of Different Polyphenols
Given the high incidence of diet-related diseases, including type 2 diabetes and cancer, there is a growing need to explore new strategies for their prevention. Although polyphenols are known to reduce starch digestibility and lower the in vitro glycemic index, their antioxidant capacity and cytotox...
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2025-06-01
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| author | Dominika Kwaśny Barbara Borczak Paweł Zagrodzki Joanna Kapusta-Duch Ewelina Prochownik Ivo Doskočil |
| author_facet | Dominika Kwaśny Barbara Borczak Paweł Zagrodzki Joanna Kapusta-Duch Ewelina Prochownik Ivo Doskočil |
| author_sort | Dominika Kwaśny |
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| description | Given the high incidence of diet-related diseases, including type 2 diabetes and cancer, there is a growing need to explore new strategies for their prevention. Although polyphenols are known to reduce starch digestibility and lower the in vitro glycemic index, their antioxidant capacity and cytotoxic properties, when complexed with starches, remain underexplored. Therefore, this study aimed to investigate the antioxidant activity, total polyphenol content, and cytotoxic potential of polyphenol–starch complexes formed using common dietary polyphenols—(+)-catechin, epigallocatechin gallate, hesperidin, naringenin, <i>trans</i>-ferulic acid, <i>p</i>-coumaric acid, quercetin, and kaempferol—and widely consumed starches from wheat, rice, potato, and maize. Antioxidant activity (FRAP and DPPH) together with the total polyphenols content (Folin–Ciocalteu) were tested: (1) before (undigested) enzymatic hydrolysis of the tested sample; (2) after (digested) enzymatic hydrolysis of the tested sample and (3) after hydrolysis of the sample and its centrifugation (supernatant). Cytotoxicity against colon cancer (Caco-2, HT29) and normal colon (CCD 841CoN) cell lines were determined in vitro by the MTT method. In undigested samples, the highest antioxidant activity was obtained with the addition of quercetin to wheat, rice, and maize starch (6735.8 µmol Fe<sup>2+</sup>/g d.m., 678.8, 539.4 µmol Trolox/g d.m., respectively), and epigallocatechin gallate to wheat, rice, potato, and maize starch (692.1, 538.0, 625.8, 573.6 µmol Trolox/g d.m., respectively). In digested samples, the highest antioxidant activity was obtained with the addition of quercetin to wheat and rice starch (2104.5 µmol Fe<sup>2+</sup>/g d.m., 742.1 µmol Trolox/g d.m., respectively). In the case of the natant of the digested samples, the highest value was recorded for the addition of (+)-catechin to potato starch and <i>trans</i>-ferulic acid to maize starch (823.7 µmol Fe<sup>2+</sup>/g d.m., 245.1 µmol Trolox/g d.m., respectively). The addition of quercetin to wheat and rice starch and (+)-catechin to potato starch (0.239, 0.151, 0.085 g gallic acid/g d.m., respectively) resulted in the highest total polyphenol content. Furthermore, quercetin demonstrated the most significant level of cytotoxic activity against the tumor cell line Caco-2 (IC<sub>50</sub> = 275.6 µg/mL; potato starch). Overall, quercetin was identified as the most significant or one of the most significant for all parameters evaluated. |
| format | Article |
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| publishDate | 2025-06-01 |
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| spelling | doaj-art-9adf739264d44f0ca6e7dd2eed752f512025-08-20T02:23:44ZengMDPI AGMolecules1420-30492025-06-013011245810.3390/molecules30112458Antioxidant Activity, Total Polyphenol Content, and Cytotoxicity of Various Types of Starch with the Addition of Different PolyphenolsDominika Kwaśny0Barbara Borczak1Paweł Zagrodzki2Joanna Kapusta-Duch3Ewelina Prochownik4Ivo Doskočil5Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Kraków, Aleja Mickiewicza 21, 31-120 Kraków, PolandDepartment of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Kraków, Aleja Mickiewicza 21, 31-120 Kraków, PolandDepartment of Food Chemistry and Nutrition, Jagiellonian University Medical College, Medyczna 9, 30-688 Kraków, PolandDepartment of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Kraków, Aleja Mickiewicza 21, 31-120 Kraków, PolandDepartment of Food Chemistry and Nutrition, Jagiellonian University Medical College, Medyczna 9, 30-688 Kraków, PolandDepartment of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech RepublicGiven the high incidence of diet-related diseases, including type 2 diabetes and cancer, there is a growing need to explore new strategies for their prevention. Although polyphenols are known to reduce starch digestibility and lower the in vitro glycemic index, their antioxidant capacity and cytotoxic properties, when complexed with starches, remain underexplored. Therefore, this study aimed to investigate the antioxidant activity, total polyphenol content, and cytotoxic potential of polyphenol–starch complexes formed using common dietary polyphenols—(+)-catechin, epigallocatechin gallate, hesperidin, naringenin, <i>trans</i>-ferulic acid, <i>p</i>-coumaric acid, quercetin, and kaempferol—and widely consumed starches from wheat, rice, potato, and maize. Antioxidant activity (FRAP and DPPH) together with the total polyphenols content (Folin–Ciocalteu) were tested: (1) before (undigested) enzymatic hydrolysis of the tested sample; (2) after (digested) enzymatic hydrolysis of the tested sample and (3) after hydrolysis of the sample and its centrifugation (supernatant). Cytotoxicity against colon cancer (Caco-2, HT29) and normal colon (CCD 841CoN) cell lines were determined in vitro by the MTT method. In undigested samples, the highest antioxidant activity was obtained with the addition of quercetin to wheat, rice, and maize starch (6735.8 µmol Fe<sup>2+</sup>/g d.m., 678.8, 539.4 µmol Trolox/g d.m., respectively), and epigallocatechin gallate to wheat, rice, potato, and maize starch (692.1, 538.0, 625.8, 573.6 µmol Trolox/g d.m., respectively). In digested samples, the highest antioxidant activity was obtained with the addition of quercetin to wheat and rice starch (2104.5 µmol Fe<sup>2+</sup>/g d.m., 742.1 µmol Trolox/g d.m., respectively). In the case of the natant of the digested samples, the highest value was recorded for the addition of (+)-catechin to potato starch and <i>trans</i>-ferulic acid to maize starch (823.7 µmol Fe<sup>2+</sup>/g d.m., 245.1 µmol Trolox/g d.m., respectively). The addition of quercetin to wheat and rice starch and (+)-catechin to potato starch (0.239, 0.151, 0.085 g gallic acid/g d.m., respectively) resulted in the highest total polyphenol content. Furthermore, quercetin demonstrated the most significant level of cytotoxic activity against the tumor cell line Caco-2 (IC<sub>50</sub> = 275.6 µg/mL; potato starch). Overall, quercetin was identified as the most significant or one of the most significant for all parameters evaluated.https://www.mdpi.com/1420-3049/30/11/2458antioxidant activitytotal polyphenol contentcytotoxicitystarchpolyphenolquercetin |
| spellingShingle | Dominika Kwaśny Barbara Borczak Paweł Zagrodzki Joanna Kapusta-Duch Ewelina Prochownik Ivo Doskočil Antioxidant Activity, Total Polyphenol Content, and Cytotoxicity of Various Types of Starch with the Addition of Different Polyphenols Molecules antioxidant activity total polyphenol content cytotoxicity starch polyphenol quercetin |
| title | Antioxidant Activity, Total Polyphenol Content, and Cytotoxicity of Various Types of Starch with the Addition of Different Polyphenols |
| title_full | Antioxidant Activity, Total Polyphenol Content, and Cytotoxicity of Various Types of Starch with the Addition of Different Polyphenols |
| title_fullStr | Antioxidant Activity, Total Polyphenol Content, and Cytotoxicity of Various Types of Starch with the Addition of Different Polyphenols |
| title_full_unstemmed | Antioxidant Activity, Total Polyphenol Content, and Cytotoxicity of Various Types of Starch with the Addition of Different Polyphenols |
| title_short | Antioxidant Activity, Total Polyphenol Content, and Cytotoxicity of Various Types of Starch with the Addition of Different Polyphenols |
| title_sort | antioxidant activity total polyphenol content and cytotoxicity of various types of starch with the addition of different polyphenols |
| topic | antioxidant activity total polyphenol content cytotoxicity starch polyphenol quercetin |
| url | https://www.mdpi.com/1420-3049/30/11/2458 |
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