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Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum).
Food Chem. 2014 Dec 01; 164:55-62.FC

Abstract

Finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum) were evaluated for polyphenolic content and their bioaccessibility. Total polyphenols of native finger millet was 10.2mg/g which reduced by 50% after sprouting or pressure-cooking, while 12-19% reduction was seen after open-pan boiling. Total flavonoids of the grain reduced drastically on sprouting, pressure-cooking or open-pan boiling. Concentration of phenolic acids generally increased during sprouting and roasting of finger millet. Pressure cooking, open-pan boiling and microwave-heating reduced the bioaccessible polyphenols by 30-35%, while the same was increased by 67% by sprouting. Significant reduction of total polyphenols was observed in pressure-cooked, open-pan boiled and microwave-heated pearl millet. Concentration of sinapic and salicylic acids were highest phenolic acids of pearl millet. Total polyphenols reduced during sprouting and pressure-cooking. There was a 20% increase in the bioaccessible polyphenols after sprouting of pearl millet. Thus, sprouting and roasting provided more bioaccessible phenolics from these two common millets studied.

Authors+Show Affiliations

Department of Biochemistry and Nutrition, CSIR - Central Food Technological Research Institute, Mysore 570 020, India.Department of Biochemistry and Nutrition, CSIR - Central Food Technological Research Institute, Mysore 570 020, India. Electronic address: ksri.cftri@gmail.com.

Pub Type(s)

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

Language

eng

PubMed ID

24996305

Citation

Hithamani, Gavirangappa, and Krishnapura Srinivasan. "Effect of Domestic Processing On the Polyphenol Content and Bioaccessibility in Finger Millet (Eleusine Coracana) and Pearl Millet (Pennisetum Glaucum)." Food Chemistry, vol. 164, 2014, pp. 55-62.
Hithamani G, Srinivasan K. Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum). Food Chem. 2014;164:55-62.
Hithamani, G., & Srinivasan, K. (2014). Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum). Food Chemistry, 164, 55-62. https://doi.org/10.1016/j.foodchem.2014.04.107
Hithamani G, Srinivasan K. Effect of Domestic Processing On the Polyphenol Content and Bioaccessibility in Finger Millet (Eleusine Coracana) and Pearl Millet (Pennisetum Glaucum). Food Chem. 2014 Dec 1;164:55-62. PubMed PMID: 24996305.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum). AU - Hithamani,Gavirangappa, AU - Srinivasan,Krishnapura, Y1 - 2014/05/09/ PY - 2013/12/21/received PY - 2014/04/26/revised PY - 2014/04/29/accepted PY - 2014/7/6/entrez PY - 2014/7/6/pubmed PY - 2015/12/15/medline KW - Bioaccessibility KW - Domestic processing KW - Finger millet KW - Pearl millet KW - Polyphenols SP - 55 EP - 62 JF - Food chemistry JO - Food Chem VL - 164 N2 - Finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum) were evaluated for polyphenolic content and their bioaccessibility. Total polyphenols of native finger millet was 10.2mg/g which reduced by 50% after sprouting or pressure-cooking, while 12-19% reduction was seen after open-pan boiling. Total flavonoids of the grain reduced drastically on sprouting, pressure-cooking or open-pan boiling. Concentration of phenolic acids generally increased during sprouting and roasting of finger millet. Pressure cooking, open-pan boiling and microwave-heating reduced the bioaccessible polyphenols by 30-35%, while the same was increased by 67% by sprouting. Significant reduction of total polyphenols was observed in pressure-cooked, open-pan boiled and microwave-heated pearl millet. Concentration of sinapic and salicylic acids were highest phenolic acids of pearl millet. Total polyphenols reduced during sprouting and pressure-cooking. There was a 20% increase in the bioaccessible polyphenols after sprouting of pearl millet. Thus, sprouting and roasting provided more bioaccessible phenolics from these two common millets studied. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24996305/Effect_of_domestic_processing_on_the_polyphenol_content_and_bioaccessibility_in_finger_millet__Eleusine_coracana__and_pearl_millet__Pennisetum_glaucum__ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(14)00680-3 DB - PRIME DP - Unbound Medicine ER -