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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BookDOI
Antioxidants in food : practical applications
TL;DR: In this paper, the authors discuss the relationship between antioxidants and food stability, including the development of oxidative rancidity in foods, reducing oxidation, and measuring antioxidant activity, and the use of natural antioxidants in food products.
Journal ArticleDOI
Extraction and analysis of polyphenols: recent trends.
Chandran Matheyambath Ajila,Satinder Kaur Brar,M. Verma,Rajeshwar Dayal Tyagi,Stéphane Godbout,J.R. Valéro +5 more
TL;DR: This review discusses different methods of extraction, analysis, and the structural characterization of polyphenolic compounds, one of the main classes of secondary metabolites derived from plants offering several health benefits resulting in their use as functional foods.
Journal ArticleDOI
Millet grain phenolics and their role in disease risk reduction and health promotion: A review
TL;DR: The use of millets, as nutraceuticals and specialty foods in disease risk reduction and overall health and wellness is warranted, because they are bioaccessible, possess bioactivities against several pathophysiological conditions and may serve as potential natural sources of antioxidants in food and biological systems.
BookDOI
Antioxidants in food
TL;DR: In this article, the authors propose a method for the extraction of ion electron from the Electron, i.e., ion Electron (e.g., electron) and
Journal ArticleDOI
Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability
S. Chethan,Nagappa G. Malleshi +1 more
TL;DR: In this paper, the polyphenol contents of the seed coat fraction of the millet were extracted with different polar and non-polar solvents, and it was observed that 1% HCl-methanol was very effective for extraction of the MILlet polyphenols.
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