Polyphenol nanoparticles of millet, rice and wheat: extraction, identification, functional and morphological characteristics

Abstract

Polyphenols complexes were extracted from Common millet (CM), Long-grain rice (LGR) and Huaihe wheat (HW), purification method, components and functional characteristics were studied. Higher phenol content (18.7 in CM, 12.9 in LGR and 22.3 mg g −1 in HW) was obtained by the high-speed shear, with high antioxidants (DPPH 89.2% in HW, ABTS 81.6% in LGR, FRAP 0.83 in HW) after purified. Thirteen typical polyphenol complexes were identified from 21 peaks by UHPLC-LTQ-Orbitrap-MS/MS. Gingerenone A was first detected in CM, HW and LGR; (+/−)-Gingerol was first detected in CM and HW. Morphology by TEM displayed a rough spherical structure with 200-500 nm. Peculiarly contained hydroxyl polyphenol (5-(3,4-Dihydroxyphenyl) valeric acid, Apigenin-8-C-xylosyl-6-C-glucoside), polyphenols with B-rings (Trans-cinnamic acid, Gingerenone A) and the highest contents (+/−)-Gingerol with hydroxyl and Sinapinic acid with B-rings, CM had a higher α-amylase inhibition rate (80.5%) than LGR and HW, which providing a foundation for the development of hypoglycaemic drugs.

Comparing the nutritional composition and antioxidant properties of an Australian native grain variety with commonly consumed wheat

“…These findings align with the measured TPC of each grain, where a 2.4‐fold higher level of polyphenols was seen in the native grain compared to wheat (as detailed in section Total polyphenol content). These findings are similar to previous research that has shown appreciable levels of polyphenols and antioxidant activity in underutilised whole grain cereals, with those authors also exploring the possibility of using such whole grains to increase the polyphenol and bioactive ingredient content of current food items (Xiu et al ., 2022; Chang et al ., 2023).…”

Advances in the novel and green-assisted techniques for extraction of bioactive compounds from millets: A comprehensive review

“…Rice, the third most important cereal cultivated and consumed extensively in Asian countries, contains a range of phytochemicals and nutrients. Rice contains abundant bioactive compounds such as flavonoids (specifically anthocyanin and proanthocyanidin), carotenoids (including α−, β−carotene, lutein, and lycopene), phenolic compounds (like caffeic acid and ferulic acid), phytosterols (such as β-sitosterol, stigmasterol, and capesterol), vitamin E isoforms (α−, γ−, δ− tocotrienols and tocopherols), γ-oryzanol, coumaric acid, tricin [ 89 , 90 ]. The highest concentrations of bioactive compounds are typically found in the bran [ 91 ], with phenolic acids distributed across the endosperm (68 %), bran (51 %), husk (61 %), and whole grain (77 %) [ 89 ].…”

Evaluation of functional, physicochemical, textural and sensorial properties of multi‐millet‐based biscuit

“…Although legumes provide nutritional value, they contain allergenic proteins such as cupins, prolamins and profilins that result in cardiovascular, respiratory and gastrointestinal tract problems in some individuals (Foschia et al ., 2017). Millets are gaining popularity because they are high in macro and micronutrients, such as phytonutrients, phenolic acids, dietary fibre, vitamins, bioactive compounds and minerals (Sharma et al ., 2022; Xiu et al ., 2022). Despite this, the usage of millets in biscuit production is scarce, even though it has been part of the traditional diet like Appalu and millet porridge in countries like India, Russia and China (Sharma et al ., 2021).…”