Journal ArticleDOI
ESR spectroscopic studies on free radical quenching action of finger millet (Eleusine coracana)
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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
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Dissertation
Finger millet grain phenolics and their impact on malt and cookie quality
TL;DR: Finger millet grain phenolics and their impact on malt and cookie quality were studied in this paper, where the authors focused on the impact of phenolic properties on malt quality.
Journal ArticleDOI
The Effects of Germination and Roasting on Nutraceutical and Antioxidant Properties of Jirani Variety of Millet
Oluwatoyin Oluwole,W.M.A.D. Binosha Fernando,Keiron Audain,Olufemi Fasanmade,Oluwatosin Ademola Ijabadeniyi,Kolawole Falade,Adjei Maame Yaakwaah,Vijay Jayasena +7 more
Abstract: The objective of this study was to determine the effects of processing variables (germination time, roasting temperature and time) on the phytonutrients and antioxidants activity of millet. The germination time employed in this study ranged from 24 - 72 h, roasting temperature ranged from 112.5 -120.0°C and the roasting time ranged from 15 - 21 min based on an earlier preliminary study. All samples exhibited antioxidant properties and these properties were dose dependent. Positive correlations were obtained between the antioxidant activity of the samples and the content of the phytochemicals. Both germination and roasting time had an effect on the total antioxidant capacity of the germinated millet product. There was an interactive effect between the germination time and roasting time on the total antioxidant capacity and DPPH scavenging property. A negative interactive effect of germination time and roasting temperature as well as roasting temperature and roasting time on the total antioxidant capacity and DPPH values were observed. The germinated and roasted millet products showed the total antioxidant capacity of 39.30 - 66.01 mg/100g, DPPH value of 68.26 - 79.65 µg/ml and reducing power values of 0.353 - 0.441 µg/ml. The results demonstrated that germinated and roasted millet could be useful as an ingredient for functional food. The optimum conditions for processing millet into a functional food ingredient are germination time of 68.97 h, roasting temperature of 114.79°C and roasting time of 15.00 min, resulting at roasted millet product that possess 54.644 mg/100g of total antioxidant capacity, 72.152 µg/ml of DPPH value and 0.376µg/ml of reducing power values.
Book
Perspectives in Translational Research in Life Sciences and Biomedicine: Translational Outcomes Research in Life Sciences and Translational Medicine, Volume 1
TL;DR: The basic premises of fundamental research in facilitating drug discovery and basic approaches to screening and characterization vis-a-vis their role in amelioration of the two cardinal problems of inflammation and degeneration involved in most diseases is elucidated.
Book ChapterDOI
Millets: Malnutrition and Nutrition Security
Sarita Srivastava,Chhavi Arya +1 more
TL;DR: A brief account of malnutrition statistics and the role of millets in achieving nutritional security to combat hidden hunger has been furnished and these are known as miracle grains.
Journal ArticleDOI
A Comparative Kap Study on Ragi, A Forgotten Wonder Grain with Oats among South Indian Families
TL;DR: A study by CURES (Chennai Urban Rural Epidemiology Studies) revealed that millets contributed to only about 2% of total calories, while almost half of the daily calories were derived from refined grains.
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.
Journal ArticleDOI
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
S. Chethan,Nagappa G. Malleshi +1 more