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Phenolic antioxidants of foxtail and little millet cultivars and their inhibitory effects on α-amylase and α-glucosidase activities.

Pradeep, P. M. and Sreerama, Y. N. (2018) Phenolic antioxidants of foxtail and little millet cultivars and their inhibitory effects on α-amylase and α-glucosidase activities. Food Chemistry, 247. pp. 46-55. ISSN 0308-8146

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Abstract

Evaluation of phenolic contents and their in vitro bioactivities of six diverse cultivars of foxtail and little millets revealed that their total phenolic content ranged from 19.42 to 24.12 μmol ferulic acid equivalents/g. The soluble fraction accounted for more than 80% of the total phenolic and flavonoid contents. Ferulic, caffeic and sinapic acids were the predominant phenolic acids, and luteolin and kaempferol were major flavonoids in the soluble fractions of millets. However, ferulic and p-coumaric acids were abundant in the bound fractions. Millet cultivars exhibited relevant changes in antioxidant activities in different mechanisms. Little millet cultivars showed superior inhibition of α-amylase and α-glucosidase than foxtail millet cultivars. The soluble and bound fractions of CO7 cultivar of foxtail millet (IC50, 22.37 and 57.26 μg/ml) and CO4 cultivar of little millet (IC50, 18.97 and 55.69 μg/ml) displayed strong inhibition towards α-glucosidase. These results suggest the potential application of underutilized millets as functional food ingredients for regulating postprandial hyperglycemia.

Item Type: Article
Uncontrolled Keywords: Foxtail millet Little millet Cultivars Phenolic compounds Antioxidant activity α-Amylase inhibitors α-Glucosidase inhibitors
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jan 2018 05:27
Last Modified: 19 Jan 2018 05:27
URI: http://ir.cftri.com/id/eprint/13329

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