Effect of processing methods on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) extracts

被引：84
作者：
Pradeep, S. R. [1 ]
Guha, Manisha [1 ]
机构：
[1] Cent Food Technol Res Inst, Dept Grain Sci & Technol, Mysore 570020, Karnataka, India
来源：
FOOD CHEMISTRY | 2011年 / 126卷 / 04期
关键词：
Little millet; Germination; Steaming; Roasting; Nutraceutical; Antioxidant; LUPINUS-ANGUSTIFOLIUS L; PHENOLIC-COMPOUNDS; ELEUSINE-CORACANA; GERMINATION; CULTIVARS; CAPACITY; SORGHUM; GRAIN; POLYPHENOLS; INHIBITION;
D O I：
10.1016/j.foodchem.2010.12.047
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of germination, steaming and roasting on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) was investigated. The nutraceutical properties were determined by evaluating the total phenolic, flavonoid and tannin contents while the antioxidant properties were studied by the DPPH free radical scavenging activity and the iron reducing power assay. The results showed that the total phenolic, flavonoid and tannin contents of processed little millet increased by 21.2, 25.5 and 18.9 mg/100 g, respectively, compared to native sample. The DPPH radical scavenging activity and the iron reducing power of roasted millet extract were the highest compared to the other processed millet. Fractionation of phenolic extracts by HPLC showed that the analytes were derivatives of benzoic acid (gallic acid, proto-catechuic acid and vanillic acid), aromatic carboxylic acid (gentisic acid) and cinnamic acid (syringic acid and ferulic acid). The results indicate that processing has significant effects on the nutraceutical and antioxidant properties of little millet phenolic extracts. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1643 / 1647
页数：5
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