Asharani, V. T. and Jayadeep, A. and Malleshi, N. G. (2010) Natural Antioxidants in Edible Flours of Selected Small Millets. International Journal of Food Properties, 13 (1). pp. 41-50.
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Abstract
Investigations were carried out on the natural antioxidants in edible flours of small millets. Total carotenoids content varied from 78–366 μg/100 g in the millet varieties with an average of 199 + 77, 78 + 19, 173 + 25, and 366 + 104 μg/100 g in finger, little, foxtail, and proso millets respectively. Analysis of carotenoids by HPLC for the presence of β-carotene showed its absence in the millets. HPLC analysis of vitamin E indicated a higher proportion of γ−and α-tocopherols; however, it showed lower levels of tocotrienols in the millets. Total tocopherol content in finger and proso millet varieties were higher (3.6–4.0 mg/100 g) than in foxtail and little millet varieties (1.3 mg/100 g). Total antioxidant capacity in finger, little, foxtail and proso millets were 15.3 + 3.5, 4.7 + 1.8, 5.0 + 0.09, and 5.1 + 1.0 mM TE/g, respectively. From these studies it could be concluded that edible flours of small millets are good source of endogenous antioxidants.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Millet, Carotenoid, Tocopherol, antioxidant, HPLC |
| Author Affiliation: | Department of Grain Science and Technology, Central Food Technological Research Institute, Mysore, India |
| Subjects: | Plant Protection Crop Improvement |
| Divisions: | Millet |
| Depositing User: | Mr Siva Shankar |
| Date Deposited: | 19 Dec 2011 07:59 |
| Last Modified: | 19 Dec 2011 07:59 |
| Official URL: | http://www.tandfonline.com/doi/abs/10.1080/1094291... |
| URI: | http://eprints.icrisat.ac.in/id/eprint/2850 |
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