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
Citations
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Antioxidant and antimicrobial profile of a secondary metabolite of Pseudomonas aeruginosa: ESR and spectrophotometric method -
TL;DR: The results of the present study suggest, that fraction III may act as a potential antioxidant and antibacterial compound.
Journal Article
Millet’s anti-nutrients and their therapeutic effects
Sarita,Ekta Singh +1 more
TL;DR: This study showed that millets are used as “food medicine” and can be used as nutraceutical and to produce healthier food for nourishing.
Journal ArticleDOI
Varietal and processing influence on nutritional and phytochemical properties of finger millet: A review
TL;DR: In this article , the effects of variety and different processing methods on the nutrition, antinutrients, phytochemicals, and antioxidative properties of finger millet and its probable uses in ensuring nutrition and food security are reviewed.
Book ChapterDOI
Minor Millet Processing and Its Impacts on Composition
TL;DR: In this article , the compositional changes of millet nutrient and non-nutrient compounds as affected by different millet processing operations are discussed, including mechanical processing, hydrothermal treatments, soaking, fermentation and malting.
SCREENING AND ISOLATION OF ANTIBACTERIAL PROTEINS/PEPTIDES FROM SEEDS OF MILLETS Original Article
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.
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.
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Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (ragi, Eleusine coracana Indaf-15).
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