Phenolic Profile, Antioxidant, and Antidiabetic Potential Exerted by Millet Grain Varieties
| Autor: | Hun Ju Ham, Sang-Ik Han, Jang Hyun Hur, Deog-Hwan Oh, Fred Kwame Ofosu, Joong-Hark Kim, Ramachandran Chelliah, Eric Banan-Mwine Daliri, Fazle Elahi |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Antioxidant Physiology DPPH medicine.medical_treatment Clinical Biochemistry Flavonoid millet grains phenolic compounds Biochemistry Article Ferulic acid functional food 03 medical and health sciences chemistry.chemical_compound antioxidant activities medicine Food science Molecular Biology Acarbose chemistry.chemical_classification 030109 nutrition & dietetics ABTS Chemistry lcsh:RM1-950 food and beverages Catechin Cell Biology 030104 developmental biology lcsh:Therapeutics. Pharmacology Proanthocyanidin flavonoids digestive enzymes inhibitors advanced glycation endproducts medicine.drug |
| Zdroj: | Antioxidants Antioxidants, Vol 9, Iss 3, p 254 (2020) Volume 9 Issue 3 |
| ISSN: | 2076-3921 |
| Popis: | This study evaluated the potential antioxidant and antidiabetic properties in vitro of four millet grain varieties cultivated in South Korea. The free fractions were tested for their total antioxidant capacity using 2,2&prime azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS+) and 2,2&prime diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays, followed by &alpha glucosidase, &alpha amylase, and advanced glycation endproducts (AGEs) formation inhibition assays. The total phenolics, flavonoids, and condensed tannins in the free fractions ranged from 107.8 to 136.4 mg ferulic acid equivalent (FAE)/100 g, 101.3 to 115.8 mg catechin equivalent (CE)/100 g, and 17.65 to 59.54 mg catechin equivalent (CE)/100 g, respectively. Finger Italian millet had the highest total phenolic content (136.4 mg FAE/100 g) and flavonoid content (115.8 mg CE/100 g). Barnyard and finger Italian millet showed the highest DPPH (IC50 = 359.6 µ g/mL and 436.25 µ g/mL, respectively) and ABTS radical scavenging activity (IC50 = 362.40 µ g/mL and 381.65 µ g/mL, respectively). Similarly, finger Italian millet also exhibited significantly lower IC50 values for the percentage inhibition of &alpha glucosidase (18.07 µ g/mL) and &alpha amylase (10.56 µ g/mL) as compared with acarbose (IC50 = 59.34 µ g/mL and 27.73 µ g/mL, respectively) and AGEs formation (33.68 µ g/mL) as compared with aminoguanidine (AG) (52.30 µ g/mL). All eight phenolic compounds identified in finger Italian millet were flavonoids, with flavanols being the predominant subclass. Taken together, millet flavonoids play important roles in the prevention and management of type 2 diabetes, and hence finger Italian millet has the potential to be developed as a functional food. |
| Databáze: | OpenAIRE |
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