Nutrient distribution, phenolic acid composition, antioxidant and alpha-glucosidase inhibitory potentials of black gram (Vigna mungo L.) and its milled by-products

Girish, Talakatta K; Pratape, V. M.; Rao, U.J.S. Prasada

doi:10.1016/j.foodres.2011.12.026

Cited by 99 publications

(69 citation statements)

References 45 publications

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“…Food Sci., 33, 2015(5): 449-457 doi: 10.17221/200/2015 type 2 diabetes (Plus et al 1977). α-Glucosidase inhibitors derived from natural food sources are an attractive strategy for controlling postprandial hyperglycaemia (Girish et al 2012). As shown in Table 5, the α-glucosidase inhibitory activity of AIF was elevated according to increased hydrolysis time and concentration.…”

Section: Resultsmentioning

confidence: 99%

Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls

HeeJin¹,

Kyung-Young²

2015

Czech J. Food Sci.

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Im H.J., Yoon K.Y. (2015): Production and characterisation of alcohol-insoluble dietary fibre as a potential source for functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls. Czech J. Food Sci., 33: 449-457.We examined the potential use of buckwheat hulls as a raw material for producing soluble dietary fibre. The insoluble fibre fraction obtained from buckwheat hulls was hydrolysed by two commercial enzymes (Celluclast 1.5L for the cellulose fraction and Viscozyme L for the hemicellulose fraction) to obtain soluble fibre hydrolysates. Alcohol-insoluble dietary fibre (AIF) was separated from the freeze-dried soluble hydrolysate by treatment with 85% ethanol. The waterholding, oil-binding, and swelling capacities of AIF were increased by enzymatic hydrolysis. AIF had significantly (P < 0.05) higher functional properties than the control. AIF from the hemicellulose fraction effectively hindered the diffusion of glucose and bile acid from dialysis membranes, and had a significantly (P < 0.05) greater bile acid inhibitory effect than carboxymethylcellulose or pectin. It can be concluded that AIF from buckwheat hulls by enzymatic hydrolysis can used as dietary supplement and additive in the food industry.

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Section: Resultsmentioning

confidence: 99%

Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls

HeeJin¹,

Kyung-Young²

2015

Czech J. Food Sci.

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“…Dehulling of pulses results in removal of large amounts of polyphenols as these are concentrated in the seed coat portions. Girish et al (2012) reported that about one-fourth of the black gram grain was removed as a byproduct after milling process which includes the seed coat rich in polyphenols.…”

Section: Polyphenolsmentioning

confidence: 99%

Bioactive constituents in pulses and their health benefits

Singh¹,

et al. 2016

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Pulses are good sources of bioactive compounds such as polyphenols, phytosterols and non-digestible carbohydrates that play important physiological as well as metabolic roles. These compounds vary in concentration amongst different pulse species and varieties. Pulse seed coats are rich in water-insoluble fibres and polyphenols (having high antioxidant activities), while cotyledons contain higher soluble fibres, oligosaccharides, slowly digestible and resistant starch content. Ferulic acid is the most abundant phenolic acid present in pulses, while flavonol glycosides, anthocyanins and tannins are responsible for the seed coat colour. Sitosterol (most abundant), stigmasterol, and campesterol are the major phytosterols present in pulses. Pulse fibres, resistant starch and oligosaccharides function as probiotics and possess several other health benefits such as anti-inflammatory, anti-tumour, and reduce glucose as well as lipid levels. Beans and peas contain higher amounts of oligosaccharides than other pulses. Processing methods affect resistant starch, polyphenol composition and generally increase antioxidant activities of different pulses. In this review, the current information on pulse polyphenols, phytosterols, resistant starch, dietary fibre, oligosaccharides, antioxidant and associated health benefits are discussed.

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“…cotyledon (75 %) and hull mix (25 % contains seed coat, germ, aleurone layer and plumule). The hull mix is either used as an animal feed or discarded (Girish et al 2012). But, hull has a high concentration of polyphenols as compared to cotyledon.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound assisted extraction of polyphenols and their distribution in whole mung bean, hull and cotyledon

Singh

Thakur

et al. 2016

J Food Sci Technol

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In this study, extraction of polyphenols using different solvents (acetone, ethanol, methanol and water) with ultrasound and conventional method from whole mung bean (WMB), hull and cotyledon was conducted. Total phenolic content (TPC), total flavonoids content (TFC), total antioxidant activities (TAA), ferric reducing power (FRP) and DPPH radical scavenging activity were determined. Ultrasound treated extracts exhibited higher TPC, TFC, TAA, FRP and DPPH in different mung bean fractions than CSE. Among the solvents, acetone showed better TPC, TFC, TAA, FRP and DPPH. Hull had significantly higher TPC, TFC, TAA, FRP and DPPH than WMB and cotyledon. Sinapic acid (SA) was the major polyphenol in different fractions. Acetone extract of hull showed high polyphenol content. SA, ferulic acid, catechin, p-coumaric acid, resveratrol, quercetin and luteolin were the major contributors to antioxidant activity of acetone extract. Mung bean hull contained the maximum polyphenols and acetone was observed to be the best extraction medium for polyphenols in combination with ultrasound.

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Nutrient distribution, phenolic acid composition, antioxidant and alpha-glucosidase inhibitory potentials of black gram (Vigna mungo L.) and its milled by-products

Cited by 99 publications

References 45 publications

Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls

Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls

Bioactive constituents in pulses and their health benefits

Ultrasound assisted extraction of polyphenols and their distribution in whole mung bean, hull and cotyledon

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