Revista de Nutrição e Ciências Alimentares
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Antioxidant Potential of Flours from Cereals, Tubers, Beans and Seeds Chemical Profile of Curcuma longa Flour

Camatari FOS, Lopes KH, Valentim BI, Xavier JA, da Costa JG, Santana AEG and Goulart MOF

Phenolic compounds have been reported to prevent diseases resulting from oxidative stress. Cereals, tubers, beans and seeds are sources of phenolic compounds and other bioactive compounds, so, the aim of this study was to evaluate the antioxidant capacity of methanol extracts of several edible flours. Determinations of the total phenols content and antioxidant capacity by RSA-DPPH•, CUPRAC, FRAP assays and lipid peroxidation inhibition tests were performed. Turmeric showed the best results with respect to antioxidant capacity across all methods used in this study. HPLC analysis revealed the presence of three phenolic compounds in the methanolic extract of turmeric: bisdemethoxycurcumin, demethoxycurcumin and curcumin. DPPH-HPLC was employed and showed that demethoxycurcumin and curcumin were the compounds with the highest antioxidant power toward DPPH•. In summary, all the flours had shown antioxidant capacity, with turmeric flour, the one with better performance. These flours can be used to balance the effects of oxidative stress, when introduced in the human and animal diets and aggregate value to the local production of these products.