Journal ArticleDOI
ESR spectroscopic studies on free radical quenching action of finger millet (Eleusine coracana)
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TLDR
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.read more
Citations
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Physico‐chemical characterization and utilization of finger millet (Eleusine coracana L.) cultivars for the preparation of biscuits
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Screening and isolation of antibacterial proteins/peptides from seeds of millets
TL;DR: Results obtained in the present study suggest that antibacterial peptides may be used as potential alternatives for the development of novel antibacterial agents.
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Malting Process Effects on Antioxidant Activity of Finger Millet and Amaranth Grains
Sara Najdi Hejazi,Valérie Orsat +1 more
TL;DR: In this paper, the effects of malting/germination factors, duration and temperature, on the phenolic content and antioxidant activities of amaranth and finger millet are thoroughly investigated and optimized.
Journal ArticleDOI
Potent antioxidant and radical-scavenging activities of traditional Japanese cereal grains.
TL;DR: It is suggested that Japanese traditional cereals contain qualitatively different principles associated with antioxidant andradical-scavenging activities, and possible principles responsible for the antioxidant and radical-scvenging activities in the cereal grains are discussed.
Nutraceutical importance of Finger Millet(Eleusine coracana) for improved human health
K. Srivastava,A.K. Sharma +1 more
TL;DR: Finger millet (Eleusine coracana) is one of the oldest cereal grains in the Indian sub-continent having high nutraceutical value and is a very rich source of calcium; the calcium content is thirty times more than that of rice and wheat.
References
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Journal ArticleDOI
The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituents
T. Swain,W. E. Hillis +1 more
TL;DR: In this paper, methods for quantitative analysis of anthocyanins, leuco-anthocyanin, flavanols, and total phenols in plant tissue extracts are described.
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Antioxidants/antimutagens in food.
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.
Journal ArticleDOI
Sensitive method for the rapid determination of phytate in cereals and cereal products
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.
Journal ArticleDOI
Natural antioxidants in grapes and wines
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.
Journal ArticleDOI
Natural antioxidants from rosemary and sage
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.
Related Papers (5)
Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (ragi, Eleusine coracana Indaf-15).
Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability
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