Phenolic Compounds Derived from Ripe Carabao Mango (Mangifera Indica L.)Peels as a Reducing Agent in the Retrogradation and Lipid Oxidation of Normal Rice (Oryza Sativa L.) Flour

Abstract

Previous studies have proven that the application of natural antioxidants in native starch had shown an increase in the health benefits and nutritional value. In addition, it strongly improves the retrogradation and starch qualities. The effectivity of phenolic compounds derived from ripe Carabao mango peels as a reducing agent in the retrogradation and lipid oxidation of normal rice flour was determined in this study. Set-ups A, B, and C were incorporated with 5g, 15g and 25g of ripe Carabao mango peel powder (RCMPP). Set-up C reduced the retrogradation and lipid oxidation of normal rice flour the most. Normal rice flour with and without the application of RCMPPwascompared regarding total phenolic content, viscosity, and antioxidant activity. Results of the viscosity test, 16.6239 cP, 12.8437 cP, and 10.3002 cP for set-ups A, B, and C showed that the normal rice flour incorporated with RCMPPobtained a lower retrogradation rate. In line with testing the antioxidant activity of the normal rice flour, the application of RCMPPincreased the phenolic content of the normal rice flour resulting to the increase in the acid value of the mixture, thus causing a decrease in the lipid oxidation of normal rice flour. The significance level was statistically treated using the one way ANOVA and Post Hoc Test (Tukey HSD). Data obtained from the tests showed that Set-ups A, B, and C were equally significant regarding acid value and viscosity test while Set-up C was the most effective regarding the total phenolic content.