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Soluble and bound phenolics of two different millet genera and their milled fractions: Comparative evaluation of antioxidant properties and inhibitory effects on starch hydrolysing enzyme activities.

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Relation http://ir.cftri.com/13399/
http://dx.doi.org/10.1016/j.jff.2017.06.033
 
Title Soluble and bound phenolics of two different millet genera and their
milled fractions: Comparative evaluation of antioxidant properties and
inhibitory effects on starch hydrolysing enzyme activities.
 
Creator Pradeep, P. M.
Sreerama, Y. N.
 
Subject 05 Enzymes
05 Ragi (Finger Millet)
32 Antioxidants
 
Description Soluble and bound phenolic extracts of foxtail and little millet whole grains and their milled fractions
(dehulled, hull, bran and pearled) were comparatively evaluated for their phenolic contents, antioxidant
properties and inhibition of a-amylase and a-glucosidase activities. Although whole grain foxtail millet
had higher total phenolic content than little millet, both the millets possess similar total flavonoid contents.
Phenolic contents decreased from outer layers to the inner layers in the order hull > bran > pearled
grains in millets. Thus, hull and bran fractions possess higher phenolic content compared to other fractions.
Hydroxycinnamic acid derivatives accounted for more than 83% to the total phenolic content in soluble
and bound extracts of milled fractions. Caffeic, ferulic and sinapic acids were the major phenolic
acids in soluble fractions of whole grain millets, while ferulic and p-coumaric acids were present in
higher levels in bound fractions. Quercetin was the most abundant flavonoid detected in all the fractions.
However, a remarkably high amount of daidzein was found in bran and pearled grain fractions. Milled
fractions of millets exhibited various antioxidant activities. Bound extracts of pearled grain fractions with
lower phenolic content presented very high metal chelating activity than other fractions. Furthermore,
soluble and bound extracts of both the millets inhibited a-amylase and a-glucosidase activities in a
dose-dependent manner. These results suggest the potential utility of millets and their milled fractions
as ingredients in functional foods for the management of diabetes by controlling oxidative stress and
inhibiting a-glucosidase and a-amylase activities.
 
Publisher Elsevier
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13399/1/Journal%20of%20Functional%20Foods%2035%20%282017%29%20682%E2%80%93693.pdf
Pradeep, P. M. and Sreerama, Y. N. (2017) Soluble and bound phenolics of two different millet genera and their milled fractions: Comparative evaluation of antioxidant properties and inhibitory effects on starch hydrolysing enzyme activities. Journal of Functional Foods, 35. pp. 682-693. ISSN 1756-4646