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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).
J Agric Food Chem. 2002 Feb 13; 50(4):889-92.JA

Abstract

Free and bound phenolic acids were isolated from native and malted finger millet (ragi, Eleusine coracana Indaf-15), and their antioxidant properties were evaluated. Protocatechuic, gallic, and caffeic acids were found to be the major free phenolic acids. A 3-fold decrease was observed in protocatechuic acid content, whereas the decrease was marginal in the case of caffeic acid upon 96 h of malting. However, the contents of other free phenolic acids such as gallic, vanillic, coumaric, and ferulic acids increased. Ferulic, caffeic, and coumaric acids were found to be the major bound phenolic acids, and a 2-fold decrease was observed in their contents upon 96 h of malting. The antioxidant activity of a free phenolic acid mixture was found to be higher compared to that of a bound phenolic acid mixture. An increase in antioxidant activity coefficient was observed in the case of free phenolic acids from 770.0 +/- 7.8 to 1686.0 +/- 16.0, whereas the same was decreased from 570.0 +/- 6.0 to 448.0 +/- 4.5 in bound phenolic acids upon 96 h of malting. Therefore, the antioxidant capacity of phenolic acids changes during the malting of ragi.

Authors+Show Affiliations

Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, Karnataka, India.No affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11829663

Citation

Subba Rao, M V S S T., and G Muralikrishna. "Evaluation of the Antioxidant Properties of Free and Bound Phenolic Acids From Native and Malted Finger Millet (ragi, Eleusine Coracana Indaf-15)." Journal of Agricultural and Food Chemistry, vol. 50, no. 4, 2002, pp. 889-92.
Subba Rao MV, Muralikrishna G. Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (ragi, Eleusine coracana Indaf-15). J Agric Food Chem. 2002;50(4):889-92.
Subba Rao, M. V., & Muralikrishna, G. (2002). Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (ragi, Eleusine coracana Indaf-15). Journal of Agricultural and Food Chemistry, 50(4), 889-92.
Subba Rao MV, Muralikrishna G. Evaluation of the Antioxidant Properties of Free and Bound Phenolic Acids From Native and Malted Finger Millet (ragi, Eleusine Coracana Indaf-15). J Agric Food Chem. 2002 Feb 13;50(4):889-92. PubMed PMID: 11829663.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (ragi, Eleusine coracana Indaf-15). AU - Subba Rao,M V S S T, AU - Muralikrishna,G, PY - 2002/2/7/pubmed PY - 2002/4/24/medline PY - 2002/2/7/entrez SP - 889 EP - 92 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 50 IS - 4 N2 - Free and bound phenolic acids were isolated from native and malted finger millet (ragi, Eleusine coracana Indaf-15), and their antioxidant properties were evaluated. Protocatechuic, gallic, and caffeic acids were found to be the major free phenolic acids. A 3-fold decrease was observed in protocatechuic acid content, whereas the decrease was marginal in the case of caffeic acid upon 96 h of malting. However, the contents of other free phenolic acids such as gallic, vanillic, coumaric, and ferulic acids increased. Ferulic, caffeic, and coumaric acids were found to be the major bound phenolic acids, and a 2-fold decrease was observed in their contents upon 96 h of malting. The antioxidant activity of a free phenolic acid mixture was found to be higher compared to that of a bound phenolic acid mixture. An increase in antioxidant activity coefficient was observed in the case of free phenolic acids from 770.0 +/- 7.8 to 1686.0 +/- 16.0, whereas the same was decreased from 570.0 +/- 6.0 to 448.0 +/- 4.5 in bound phenolic acids upon 96 h of malting. Therefore, the antioxidant capacity of phenolic acids changes during the malting of ragi. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11829663/Evaluation_of_the_antioxidant_properties_of_free_and_bound_phenolic_acids_from_native_and_malted_finger_millet__ragi_Eleusine_coracana_Indaf_15__ L2 - https://doi.org/10.1021/jf011210d DB - PRIME DP - Unbound Medicine ER -