[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

In vitro anti-oxidant activity of xylo-oligosaccharides derived from cereal and millet brans – A comparative study

Veenashri, B.R. and Muralikrishna, G. (2011) In vitro anti-oxidant activity of xylo-oligosaccharides derived from cereal and millet brans – A comparative study. Food Chemistry, 126 . pp. 1475-1481.

[img] PDF
Food_Chemistry,_Volume_126,_Issue_3,_1_June_2011,_Pages_1475-1481.pdf
Restricted to Registered users only

Download (433kB)

Abstract

Xylo-oligosaccharides (XO) were obtained from the respective WUP (water unextractable polysaccharides) of rice, ragi, wheat and maize brans by the xylanase action in 3.31%, 15.60%, 40.00% and 9.33% yields, respectively. Sugar composition of XO mixtures as analysed by GLC indicated arabinose:xylose in a relative ratio of 3.6:1; 1:2.43; 1:5.13 and 1:1.25 for rice, ragi, wheat and maize, respectively. The presence of phenolic acids in xylo-oligosaccharide mixtures was ascertained by high-performance liquid chromatography (HPLC) on C-18 column. Antioxidant activity of the xylo-oligosaccharide mixtures was carried out by three different methods that is (a) 1,1-di phenyl-2 picryl-hydrazyl (DPPH), (b) b-carotene emulsion and (c) ferric reducing anti-oxidant power (FRAP) assays. XO mixture of ragi exhibited relatively higher antioxidant activity compared to the XOs of rice, wheat and maize by DPPH and FRAP assays.

Item Type: Article
Uncontrolled Keywords: Water unextractable polysaccharides, Antioxidant activity Cereals, Millet, Phenolic acid
Subjects: 600 Technology > 08 Food technology > 32 Antioxidants
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jun 2011 11:05
Last Modified: 28 Dec 2011 10:23
URI: http://ir.cftri.com/id/eprint/10097

Actions (login required)

View Item View Item