Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats

Clinical Phytoscience

International Journal of Phytomedicine and Phytotherapy

Table 5 Phenolic profile (mg/g) of plantain, soycake, rice bran and oat bran dough meal and control samples

Phenolic profile	100% Plantain	PSC	PSR	PSO	PSRO	Cerolina
Catechin	29.54^a	0.00^b	0.00^b	0.00^b	0.00^b	0.00^b
p-coumaric acid	nd	0.34^e	0.39^d	0.46^c	0.71^a	0.51^b
Epicatechin	4.30^a	nd	nd	nd	nd	nd
p-hydroxybenzoic acid	5.92^a	0.02^b	0.02^b	0.02^b	0.02^b	0.02^b
Gallic acid	43.79^a	25.33^e	26.51^d	29.80^c	31.26^b	22.90^f
Caffeic acid	10.74^a	2.75^d	3.30^c	4.61^b	4.61^b	2.55^e
Syringic acid	5.26^a	0.02^b	0.02^b	0.02^b	0.01^b	0.01^b
Ferulic acid	3.40^f	5.16^d	6.43^c	8.41^b	12.73^a	4.13^e
Apigenin	5.90^a	nd	nd	nd	nd	nd
Luteolin	18.39^d	16.31^f	18.50^c	21.91^b	23.60^a	17.44^e
Naringenin	1.32^a	0.01^b	0.01^b	0.01^b	0.01^b	0.01^b
Kaempferol	24.22^c	21.51^e	23.27^d	28.53^b	30.64^a	19.82^f
Naringenin chalcone	1.32^a	nd	nd	nd	nd	nd
Quercetin	23.46^e	24.28^d	29.64^c	32.59^b	37.13^a	24.03^f
Chlorogenic acid	nd	42.25^c	42.25^c	46.88^b	59.78^a	42.58^d
Myricetin	21.23^f	28.41^e	32.08^c	32.55^b	38.41^a	30.64^d
Isorhamnetin	2.10^a	0.03^c	0.05^b	0.03^b	0.02^b	0.02^b
3,5-dicaffeoylquinic acid	1.10^f	27.17^e	29.64^c	35.30^b	41.59^a	28.89^d
4,5-dicaffeoylquinic acid	2.65^e	39.96^c	42.25^c	44.20^b	51.28^a	37.32^d
Rutin	6.51^a	nd	nd	nd	nd	nd
Total	211.18^f	233.55^d	257.73^c	285.33^b	331.81^a	230.86^e

Key: 100% Plantain flour; PSC: Plantain: Soycake (70:30%); PSR: Plantain: Soycake: Rice bran (65:30:5%); PSO: Plantain: Soycake: Oat bran (65:30:5%); PSRO: Plantain: Soycake: Rice bran: Oat bran (60:30:5:5); Cerolina: a commercial flour meal; Nd: Below detectable limit