Journal
FOOD CHEMISTRY
Volume 169, Issue -, Pages 455-463Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.08.010
Keywords
Millets; Phenolic compounds; Phenolic acids; Flavonoids; Antioxidant activity; alpha-Glucosidase inhibition; alpha-Amylase inhibition
Funding
- Indian Council of Medical Research (ICMR), New Delhi, India
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The effects of germination, steaming and microwave treatments of whole grain millets (barnyard, foxtail and proso) on their phenolic composition, antioxidant activities and inhibitory properties against alpha-amylase and alpha-glucosidase were investigated. Compositional analysis of phenolics by HPLC revealed that vanillic and ferulic acids were the principal phenolic acids and kaempferol was the predominant flavonoid found in raw millets. Different processing treatments brought about relevant changes in the composition and content of certain phenolic acids and flavonoids in processed millets. Phenolic extracts of raw and processed millets exhibited multiple antioxidant activities and are also potent inhibitors of alpha-amylase and alpha-glucosidase. In general, germinated millets showed highest phenolic content as well as superior antioxidant and enzyme inhibitory activities. These results suggest that germinated millet grains are potential source of phenolic antioxidants and also great sources of strong natural inhibitors for alpha-amylase and alpha-glucosidase. (C) 2014 Elsevier Ltd. All rights reserved.
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