Journal ArticleDOI
Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability
S. Chethan,Nagappa G. Malleshi +1 more
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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.About:
This article is published in Food Chemistry.The article was published on 2007-01-01. It has received 196 citations till now. The article focuses on the topics: Gallic acid & Syringic acid.read more
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Journal ArticleDOI
Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits
TL;DR: In this article, a review of the recent advances in research carried out to date for purposes of evaluation of nutritional quality and potential health benefits of millet grains is presented, as well as challenges, limitations and future perspectives to promote millet utilization as food for a large and growing population are also discussed.
Journal ArticleDOI
Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review
Palanisamy Bruntha Devi,Rajendran Vijayabharathi,Sathyaseelan Sathyabama,Nagappa G. Malleshi,Venkatesan Brindha Priyadarisini +4 more
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.
Journal ArticleDOI
Composition and enzyme inhibitory properties of finger millet (Eleusine coracana L.) seed coat phenolics: Mode of inhibition of α-glucosidase and pancreatic amylase
TL;DR: In this article, phenolic compounds from the millet seed coat were extracted with acidified methanol and characterised by HPLC and ESI-MS, showing strong inhibition towards α-glucosidase and pancreatic amylase and IC₅₀ values were 16.9 and 23.5μg of phenolics, respectively.
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.
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Book ChapterDOI
Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent
TL;DR: Aggregate analysis of this type is an important supplement to and often more informative than reems of data difficult to summarize from various techniques, such as high-performance liquid chromatography (HPLC) that separate a large number of individual compounds.
Journal ArticleDOI
Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis
Marian Naczk,Fereidoon Shahidi +1 more
TL;DR: This overview provides a cursory account of the source, extraction and analysis of phenolics in fruits, vegetables and cereals.
Journal ArticleDOI
Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions.
TL;DR: Among the water extracts, only the one prepared from buckwheat exhibited antioxidant activity at the concentration analyzed, and the antioxidant activity was observed in extract prepared from separated parts of buckWheat and barley.
Journal ArticleDOI
Effect of pH on the Stability of Plant Phenolic Compounds
Mendel Friedman,Hella S. Jürgens +1 more
TL;DR: It is demonstrated that caffeic, chlorogenic, and gallic acids are not stable to high pH and that the pH- and time-dependent spectral transformations are not reversible, while chlorogenic acid is stable to acid pH, to heat, and to storage when added to apple juice.
Journal ArticleDOI
Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions
TL;DR: In this paper, a study on anthocyanin stability and color variation in the pH range 1-12 during a period of 60 days storage at 10 and 23°C, was conducted on the 3-glucosides of the six common anthocaranidins.