In vitro STUDY ON THE ANTIOXIDANT POTENTIAL OF ADDED DIETARY IRON-CHELATING SOURCES TO THE DIET

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N. N. LIYANAPATHIRANA
K. K. D. S. RANAWEERA
K. D. P. P. GUNATHILAKE

Abstract

The antioxidant potentials of transitional metal chelating agents found in nature are of great interest with the discovery of the medicinal importance of exogenous antioxidant potential. The effect of such iron chelators when added to the diet at bio-accessible levels on the antioxidant potential need to be assessed for the device of possible dietary intervention to reduce oxidative stress in free radical-mediated diseases. The study aimed to assess the antioxidant activity of the dietary iron chelators incorporated into the diet in the bio-accessible fraction. An in vitro study was conducted with the use of 15 test meals against the control meal using four (4) dietary sources of natural iron chelators, namely, red rice, turmeric, fresh milk and black tea. The in vitro antioxidant potentials of the test meals were analyzed under the parameters; the total phenolic content using Folin- Ciocalteu method, ferrous chelation ability using ferrozine assay, free radical scavenging ability using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and total antioxidant capacity using phosphomolymbenum assay. The results revealed that there is a significant increase (p-value =.05) in the total phenolic content, ferrous chelation ability, free radical scavenging ability and total antioxidant capacity with the added dietary iron chelators compared to that of the control and free radical scavenging ability showed a significant linear correlation (r2-0.58, R-Sq(adj)-31.5%, p-value = .05) with the total phenolic content. Thus, the study concluded that the addition of iron-chelating sources to the diet increases the antioxidant potential of the diet and assist in minimizing complications of free radical-mediated diseases.

Keywords:
Antioxidant potential, dietary iron chelators, free radical scavenging ability, in vitro digestion, transitional metal chelators

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How to Cite
LIYANAPATHIRANA, N. N., RANAWEERA, K. K. D. S., & GUNATHILAKE, K. D. P. P. (2019). In vitro STUDY ON THE ANTIOXIDANT POTENTIAL OF ADDED DIETARY IRON-CHELATING SOURCES TO THE DIET. Journal of Advances in Food Science & Technology, 6(2), 95-105. Retrieved from http://www.ikprress.org/index.php/JAFSAT/article/view/4679
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Original Research Article