Phenolic antioxidants of foxtail and little millet cultivars and their inhibitory effects on α-amylase and α-glucosidase activities
| Autor: | Yadahally N. Sreerama, P.M. Pradeep |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Antioxidant
Coumaric Acids medicine.medical_treatment Flavonoid Setaria Plant Panicum Antioxidants Analytical Chemistry Ferulic acid chemistry.chemical_compound 0404 agricultural biotechnology Phenols medicine Glycoside Hydrolase Inhibitors Cultivar Food science Amylase Enzyme Inhibitors Kaempferols Luteolin chemistry.chemical_classification Flavonoids biology Plant Extracts food and beverages alpha-Glucosidases 04 agricultural and veterinary sciences General Medicine 040401 food science chemistry Foxtail biology.protein alpha-Amylases Kaempferol Food Science |
| Zdroj: | Food chemistry. 247 |
| ISSN: | 1873-7072 |
| Popis: | Evaluation of phenolic contents and their in vitro bioactivities of six diverse cultivars of foxtail and little millets revealed that their total phenolic content ranged from 19.42 to 24.12 µmol ferulic acid equivalents/g. The soluble fraction accounted for more than 80% of the total phenolic and flavonoid contents. Ferulic, caffeic and sinapic acids were the predominant phenolic acids, and luteolin and kaempferol were major flavonoids in the soluble fractions of millets. However, ferulic and p-coumaric acids were abundant in the bound fractions. Millet cultivars exhibited relevant changes in antioxidant activities in different mechanisms. Little millet cultivars showed superior inhibition of α-amylase and α-glucosidase than foxtail millet cultivars. The soluble and bound fractions of CO7 cultivar of foxtail millet (IC50, 22.37 and 57.26 µg/ml) and CO4 cultivar of little millet (IC50, 18.97 and 55.69 µg/ml) displayed strong inhibition towards α-glucosidase. These results suggest the potential application of underutilized millets as functional food ingredients for regulating postprandial hyperglycemia. |
| Databáze: | OpenAIRE |
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