ESR spectroscopic studies on free radical quenching action of finger millet (Eleusine coracana)
TL;DR: The free radical quenching action of finger millet (Eleusine coracana) on 1,1′-diphenyl-2-picrylhydrazyl (5.407×1017 spins/ml−1) radicals was studied by electron spin resonance (ESR) spectrometry as discussed by the authors.
About: This article is published in Food Chemistry.The article was published on 1996-12-01. It has received 110 citations till now. The article focuses on the topics: Eleusine.
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TL;DR: Three hard winter wheat varieties were examined and compared for their free radical scavenging properties and total phenolic contents (TPC) and ESR results confirmed that wheat extracts directly reacted with and quenched free radicals.
Abstract: Three hard winter wheat varieties (Akron, Trego, and Platte) were examined and compared for their free radical scavenging properties and total phenolic contents (TPC) Free radical scavenging properties of wheat grain extracts were evaluated by spectrophotometric and electron spin resonance (ESR) spectrometry methods against stable 2,2-diphenyl-1-picryhydrazyl radical (DPPH*) and radical cation ABTS*+ (2,2'-azino-di[3-ethylbenzthiazoline sulfonate]) The results showed that the three wheat extracts differed in their capacities to quench or inhibit DPPH* and ABTS*+ Akron showed the greatest activity to quench DPPH radicals, while Platte had the highest capacity against ABTS*+ The ED50 values of wheat extracts against DPPH radicals were 060 mg/mL for Akron, 71 mg/mL for Trego, and 095 mg/mL for Platte under the experimental conditions The trolox equivalents against ABTS*+ were 131 +/- 044, 108 +/- 005, and 191 +/- 006 micromol/g of grain for Akron, Trego, and Platte wheat, respectively ESR results confirmed that wheat extracts directly reacted with and quenched free radicals The TPC were 4879 +/- 9278 microg gallic acid equivalents/g of grain No correlation was observed between TPC and radical scavenging capacities for DPPH* and ABTS*+ (p = 015 and p > 05, respectively)
946 citations
TL;DR: The ABTS and DPPH methods were demonstrated to have similar predictive power as ORAC on sorghum antioxidant activity and there is a need to standardize these methods to allow for data comparisons across laboratories.
Abstract: Specialty sorghums, their brans, and baked and extruded products were analyzed for antioxidant activity using three methods: oxygen radical absorbance capacity (ORAC), 2,2‘-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS), and 2,2-diphenyl-1-picrylhydrazyl (DPPH). All sorghum samples were also analyzed for phenolic contents. Both ABTS and DPPH correlated highly with ORAC (R2 = 0.99 and 0.97, respectively, n = 18). Phenol contents of the sorghums correlated highly with their antioxidant activity measured by the three methods (R2 ≥ 0.96). The ABTS and DPPH methods, which are more cost effective and simpler, were demonstrated to have similar predictive power as ORAC on sorghum antioxidant activity. There is a need to standardize these methods to allow for data comparisons across laboratories. Keywords: Sorghum; antioxidant; phenols; ORAC; ABTS; DPPH
797 citations
TL;DR: Sorghum is a good source of phenolic compounds with a variety of genetically dependent types and levels including phenolic acids, flavonoids, and condensed tannins as mentioned in this paper.
643 citations
Cites background from "ESR spectroscopic studies on free r..."
...Finger millet is a potent source of antioxidants and has potent radical-scavenging activity that is higher than that of wheat, rice, and other millets; these results corresponded to their phenolic content (Sripriya et al., 1996)....
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...%) using the DPPH method (Sripriya et al., 1996)....
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TL;DR: The growing public awareness of nutrition and health care research substantiates the potential of phytochemicals such as polyphenols and dietary fiber on their health beneficial properties and there is in need to identify newer sources of neutraceuticals and other natural and nutritional materials with the desirable functional characteristics.
Abstract: The growing public awareness of nutrition and health care research substantiates the potential of phytochemicals such as polyphenols and dietary fiber on their health beneficial properties. Hence, there is in need to identify newer sources of neutraceuticals and other natural and nutritional materials with the desirable functional characteristics. Finger millet (Eleusine coracana), one of the minor cereals, is known for several health benefits and some of the health benefits are attributed to its polyphenol and dietary fiber contents. It is an important staple food in India for people of low income groups. Nutritionally, its importance is well recognised because of its high content of calcium (0.38%), dietary fiber (18%) and phenolic compounds (0.3–3%). They are also recognized for their health beneficial effects, such as anti-diabetic, anti-tumerogenic, atherosclerogenic effects, antioxidant and antimicrobial properties. This review deals with the nature of polyphenols and dietary fiber of finger millet and their role with respect to the health benefits associated with millet.
491 citations
Cites background from "ESR spectroscopic studies on free r..."
...The acidic methanol extracts from the seed coat showed high antibacterial and antifungal activity compared to whole flour extract due to high polyphenols content in seed coat (Viswanath et al. 2009)....
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...Although, these compounds play no known direct role in nutrition (non-nutrients), many of them have properties, including antioxidant (Sripriya et al. 1996), anti-mutagenic, anti-oestrogenic, anti-carcinogenic and anti-inflammatory, antiviral effects and platelet aggregation inhibitory activity…...
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...References ungerminated millet, which decreased by 72% on 72 h germination, whereas Sripriya et al. (1996) reported 35% decrease in the total polyphenols on germination and 34% increase on fermentation....
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...…activity through β-carotene—linoleic acid assay, DPPH radical, hydroxyl quenching action—27%, 94%, 77% respectively Viswanath et al. (2009), Sripriya et al. (1996) (ii) Seed coat methanol extract—Antioxidant activity (β-carotene—linoleic acid assay)—86% Viswanath et al. (2009) (iii)…...
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...The tiny finger millet grain has a dark brown seed coat, rich in polyphenols compared to many other continental cereals such as barley, rice, maize and wheat (Viswanath et al. 2009)....
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TL;DR: The results of this study showed that soluble as well as bound fractions of millet grains are rich sources of phenolic compounds with antioxidant, metal chelating, and reducing power.
Abstract: Soluble and insoluble-bound phenolic extracts of several varieties of millet (kodo, finger, foxtail, proso, pearl, and little millets) whole grains were evaluated for their phenolic contents and antioxidative efficacy using trolox equivalent antioxidant capacity (TEAC), reducing power (RP), and beta-carotene-linoleate model system as well as ferrous chelating activity. In addition, ferulic and p-coumaric acids were present in soluble and bound phenolic fractions of millets, and their contents were determined using high-performance liquid chromatography (HPLC) and HPLC-mass spectrometry (MS). Kodo millet had the highest total phenolic content, whereas proso millet possessed the least. All millet varieties showed high antioxidant activities, although the order of their efficacy was assay dependent. HPLC analysis of millet phenolic extracts demonstrated that the bound fractions contained more ferulic and p-coumaric acids compared to their soluble counterparts. The results of this study showed that soluble as well as bound fractions of millet grains are rich sources of phenolic compounds with antioxidant, metal chelating, and reducing power. The potential of whole millets as natural sources of antioxidants depends on the variety used. The importance of the insoluble bound fraction of millet as a source of ferulic acid and p-coumaric acid was established, and their contribution to the total phenolic content must be taken into account in the assessment of the antioxidant activity of millets.
422 citations
References
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TL;DR: In this paper, methods for quantitative analysis of anthocyanins, leuco-anthocyanin, flavanols, and total phenols in plant tissue extracts are described.
Abstract: Methods for the quantitative analysis of anthocyanins, leuco-anthocyanins, flavanols and total phenols in plant tissue extracts are critically examined and suitable modifications of existing methods are described.
3,501 citations
TL;DR: Several reports have suggested that lipid peroxidation may result in destabilization and disintegration of cell membranes, leading to liver injury and other diseases, and finally, to aging and susceptibility to cancer.
Abstract: Oxygen is indispensable for aerobic organisms including, of course, human beings, but it is believed that oxygen also may be responsible for undesired phenomena. In particular, oxygen species such as hydrogen peroxide, superoxide radical anion, and singlet oxygen are proposed as agents attacking polyunsaturated fatty acids in cell membranes, giving rise to lipid peroxidation. Several reports have suggested that lipid peroxidation may result in destabilization and disintegration of cell membranes, leading to liver injury and other diseases, and finally, to aging and susceptibility to cancer (4).
910 citations
TL;DR: In this paper, a rapid method was described for the colorimetric determination of 1.5-15 μg phytate phosphorus in concentrations as low as 3 μg ml−1 in extracts of cereal grains and cereal products.
Abstract: A rapid method is described for the colorimetric determination of 1.5–15 μg phytate phosphorus in concentrations as low as 3 μg ml−1 in extracts of cereal grains and cereal products. The phytic acid is precipitated with an acidic iron-III-solution of known iron content. The decrease of iron in the supernatant is a measure for the phyticacid content.
883 citations
TL;DR: In this paper, the antioxidative effects of wine phenolics on the catalysis of lipid peroxidation by biological catalysts such as myoglobin, cytochrome c, iron ascorbate, and copper ions were determined.
Abstract: The concentrations of phenolics of three grape varieties and two red wines were determined. The red grape variety and the red wines contain phenolics at concentrations of 920 mg/kg and 1800 and 3200 mg/L, respectively. The antioxidative effects of wine phenolics on the catalysis of lipid peroxidation by biological catalysts such as myoglobin, cytochrome c, iron ascorbate, and copper ions were estimated. Lipid peroxidation catalyzed by myoglobin, cytochrome c, and iron ascorbate was inhibited (I 50 ) by wine phenolics at concentrations of 0.2, 0.35, and 0.9 μg of phenolics/mL
501 citations
TL;DR: In this article, the authors reported a process for the extraction of Rosemary and sage followed by a vacuum steam distillation of the extract in an edible oil or fat to obtain a bland natural antioxidant.
Abstract: The presence of antioxidants in spices, specifically Rosemary and sage, is well known. However, the extracts of such spices usually have a strong odor and bitter taste and therefore cannot be used in most food products. This paper reports a patented process for the extraction of Rosemary and sage followed by a vacuum steam distillation of the extract in an edible oil or fat to obtain a bland natural antioxidant. Fractionation and characterization of the active antioxidant ingredient in the extract of Rosemary and sage is also reported.
336 citations