Antioxidant Potential of Simulated in Vitro Gastrointestinal Digestion and Mineral Composition of Wheat and Wheat Products (Triticum spp.)

Abstract

A wide range of bioactive phytochemicals has been recognized to support overall health through their antioxidant potential. The current investigation seeks to evaluate the phytochemical and mineral composition of wheat and wheat products and their potential antioxidant activities after being simulated in vitro gastrointestinal digestion. Mineral analysis and phytochemical screening were carried out on the aqueous-methanolic extract and powdered samples, respectively, followed by sequential in vitro enzyme digestion. The presence of antioxidant molecules was determined based on the measurement of Total Phenol Content and Total Flavonoid Content. 1,1-diphenyl-2-picrylhydrazyl and ABTS radical scavenging ability assay, Ferric reducing antioxidant power assay, Nitric oxide and hydroxyl radical scavenging assay were carried out for antioxidant activity determination. The lipid peroxidation inhibitory activity was assessed in the brain and liver homogenates from rats induced with Iron (II) sulphate. The results indicate that raw wheat and spaghetti products are rich in important minerals like phosphorus, sodium, and potassium. Similarly, both wheat samples possess important phytochemicals, including phenol and flavonoid, both of which are decreased upon in-vitro digestion. Interestingly, our findings reveal increase in antioxidative activity upon in-vitro simulation. Finally, the results revealed that all wheat and spaghetti fractions inhibit Malondialdehyde production, suggesting the inhibition of lipid oxidation in the liver sample. However, the aqueous methanolic extracts of wheat and spaghetti, compared to their simulated in vitro digested samples, demonstrated higher inhibitory activity. The finding suggests that wheat and its processed product spaghetti offer huge benefits to individual health through its antioxidative activity.