Phenolic antioxidants of foxtail and little millet cultivars and their inhibitory effects on α-amylase and α-glucosidase activities.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13329/
https://doi.org/10.1016/j.foodchem.2017.11.103 |
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| Title |
Phenolic antioxidants of foxtail and little millet cultivars and their inhibitory
effects on α-amylase and α-glucosidase activities.
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| Creator |
Pradeep, P. M.
Sreerama, Y. N. |
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| Subject |
05 Enzymes
05 Ragi (Finger Millet) 32 Antioxidants |
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| Description |
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.
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| Date |
2018
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13329/1/Food%20Chemistry%20247%20%282018%29%2046%E2%80%9355.pdf
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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