ICDSUPL4-H008

Volume: 4, 2025
4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT

Abstract number: H008

DOI: https://doi.org/10.24326/ICDSUPL4.H008

Published online: 9 April 2025

ICDSUPL, 4, H008 (2025)

Antioxidant activity of wheat, rice, potato, and maize starch with the addition of different polyphenols

Dominika Kwaśny¹*, Barbara Borczak¹, Joanna Kapusta-Duch¹, Paweł Zagrodzki²

¹ Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, Mickiewicza 21, 31-120 Kraków, Poland

² Department of Food Chemistry and Nutrition, Jagiellonian University Medical College, Medyczna 9, 31‑008 Kraków, Poland

^{* Corresponding author: dominika.kwasny@urk.edu.pl}

Abstract

Due to the high prevalence of diet-related diseases such as type 2 diabetes and cancer, there is an urgent need to find new ways to prevent them. Excessive oxidative stress in the body is known to be one of the causes of these diseases. Since starchy foods are the mainstay of the traditional diet, the aim of the study was to investigate the effect of selected polyphenols on the antioxidant activity of starch. Epigallocatechin gallate, quercetin, and kaempferol were added separately to 5% w/v wheat, rice, potato, and maize starch gels. Half of the samples were subjected to the process of enzymatic digestion, whilst the remaining half were not. The antioxidant activity was measured by the FRAP method. For all samples digested, all starches (wheat, rice, potato, and maize) with quercetin demonstrated the highest antioxidant activity, while those without polyphenol addition (the control sample) exhibited the lowest activity (p<0.05). In the case of undigested samples, the highest levels of antioxidant activity were observed for quercetin and the lowest for the control sample, in both the wheat and maize starches (p < 0.05). For rice starch, the highest levels of antioxidant activity were observed for quercetin and kaempferol, and the lowest for the control sample (p<0.05). In the case of potato starch, the addition of epigallocatechin gallate resulted in higher antioxidant activity than quercetin, kaempferol, and the control sample (p < 0.05). On the whole, it can be concluded that quercetin had the most significant effect in increasing the antioxidant activity of different types of starch.

Keywords: antioxidant activity, starch, quercetin, kaempferol, epigallocatechin gallate

How to cite

D. Kwaśny, B. Borczak, J. Kapusta-Duch, P. Zagrodzki, 2025. Antioxidant activity of wheat, rice, potato, and maize starch with the addition of different polyphenols. In: 4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL4.H008