Antioxidant Activity in Two Pearl Millet (Pennisetum typhoideum) Cultivars as Influenced by Processing

Antioxidants
Florence Suma Pushparaj, Asna Urooj

Abstract

Research on the effect of processing on the retention of bioactive components with potential antioxidant activity is gaining importance. The objective of this investigation was to evaluate the effect of various processing methods (milling, boiling, pressure cooking, roasting and germination respectively) on the antioxidant components as well as the antioxidant activities in the commonly used pearl millet cultivars-Kalukombu (K) and Maharashtra Rabi Bajra (MRB). The methanolic extracts of processed pearl millet flours were analyzed for 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, reducing power assay (RPA) and ferric reducing antioxidant power (FRAP) assays respectively. The samples were also evaluated for tannin, phytic acid and flavonoid content which was then correlated with the antioxidant activity assayed using three methods. The results indicated that the bran rich fraction showed high antioxidant activity (RPA) owing to high tannin, phytic acid and flavonoid levels. Heat treatments exhibited significantly (P ≤ 0.05) higher antioxidant activity (DPPH scavenging activity and RPA) reflecting the high flavonoid content. Processing did not have any significant effect on the FRAP activity of pearl mill...Continue Reading

References

Jan 1, 1990·Free Radical Biology & Medicine·E Graf, J W Eaton
Jan 1, 1990·Critical Reviews in Food Science and Nutrition·M Namiki
Nov 1, 1990·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·G Würtzen
Jul 11, 2000·Journal of Agricultural and Food Chemistry·H Zieliński, H Kozłowska
Aug 22, 2001·Journal of Agricultural and Food Chemistry·A YildirimA A Kara
Jan 5, 2002·Journal of Agricultural and Food Chemistry·R P SinghG K Jayaprakasha
Aug 2, 2013·Journal of Food Science and Technology·P Florence Suma, Asna Urooj

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