ESR spectroscopic studies on free radical quenching action of finger millet (Eleusine coracana)

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

“…On the other hand, the level of gallic, vanillic, coumaric, and ferulic acids, the free phenolics increased considerably after 96 h of malting (Rao and Muralikrishna 2002). Rao and Deosthale (1988) Wadikar et al (2006) ungerminated millet, which decreased by 72% on 72 h germination, whereas Sripriya et al (1996) reported 35% decrease in the total polyphenols on germination and 34% increase on fermentation. Increase in polyphenols during fermentation of millets may be due to microbial activity, which may hydrolyse the condensed tannins to lower molecular weight phenolics (Khetarpaul and Chauhan 1991).…”

“…Processing methods such as cooking by roasting and boiling, germination and/or fermentation decreased the free radical quenching activity which might be due to hydrolysis of tannins and the white varieties of millets showed lower activity than their coloured counterparts, indicating that phenolics in the seed coat could be responsible for the antioxidant activities Sripriya et al 1996). The reducing power of the seed coat extracts was significantly higher than that of whole flour extract.…”

“…Acidic methanol (1% HCl in methanol) has been shown to be very effective solvent for extraction of the millet polyphenols (Ramachandra et al 1977;Sripriya et al 1996;Chethan and Malleshi 2007a). The millet phenolics are heat stable but pH sensitive and are largely unstable under alkaline conditions (Chethan and Malleshi 2007a).…”

“…Their stable radical intermediates prevent the oxidation of various food ingredients, particularly fatty acids and oils (Cuvelier et al 1992;Maillard et al 1996). Phenolic acids and their derivatives, flavonoids and tannins present in millet seed coat are of multifunctional and can act as reducing agents (free radical terminators), metal chelators, and singlet oxygen quenchers (Shahidi et al 1992;Sripriya et al 1996). The potency of phenolic compounds to act as antioxidants arise from their ability to donate hydrogen atoms via hydroxyl groups on benzene rings to electrondeficient free radicals and in turn form a resonance-stabilized and less reactive phenoxyl radical.…”

Finger millet bioactive compounds, bioaccessibility, and potential health effects - a review

“…These bioactive compounds, which include ferulic acid, quercetin, and ferulic-rich arabinoxylans or feraxans among others, have been reported to exhibit important therapeutic effects. Some important health effects such as antioxidative, anti-inflammatory, and antimicrobial properties have been reported in recent trials with the millet (Sripriya et al 1996;Anthony et al 1998;Kumari & Sumathi 2002;Rajasekaran et al 2004;Chethan & Malleshi 2007;Shobana & Malleshi 2007;Banerjee et al 2012;Shahidi & Chandrasekara 2013). Information on finger millet, however, is fast accumulating with available literatures, scarcely emphatic on their bioactive profiles, bioaccessibility, and possible health benefits.…”