Effect of processing on the antioxidant activity of millet grains
Effect of processing on the antioxidant activity of millet grains
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DOI：
10.1016/j.foodchem.2011.09.043
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发表时间：
2012-07-01
期刊：
影响因子：
8.8
通讯作者：
Shahidi, Fereidoon
中科院分区：
文献类型：
--
作者：
Chandrasekara, Anoma;Naczk, Marian;Shahidi, Fereidoon
小米通常在食用前去皮并进行水热处理，因此外壳可用作抗氧化剂的潜在来源。研究了几种小米颗粒，即科多，手指（拉维），手指（当地），proso，狐尾，小和珍珠小米。从全谷物中获得的酚类提取物的抗氧化活性，以及相应的去皮和煮熟的谷物和外壳的总酚含量（TPC），自由基清除能力，和抗氧化活性的β-胡萝卜素/亚油酸酯乳液进行了研究。使用HPLC和HPLC/MS鉴定和定量存在于全谷物中的酚类物质，并且结果表示为每个酚类基团的总量。TPC范围为2至112 μ mol阿魏酸当量/g脱脂粉。所有品种对2，2-二苯基苦肼（DPPH）、羟自由基、过氧化氢自由基和超氧阴离子自由基均有较好的抑制作用。脱皮和蒸煮影响TPC和自由基清除和抗氧化活性的谷物，这取决于品种。总的来说，酚类提取物的抗氧化活性大小顺序为船体>整粒>脱皮粮>熟脱皮粮。除两个指谷品种外，其他谷壳具有较高的TPC，从而证明其上级抗氧化活性。全谷物中的羟基苯甲酸、羟基肉桂酸和类黄酮被确定为所观察到的效应的贡献者。因此，脱皮和水热处理影响小米的酚类物质含量和抗氧化能力。(C)2011爱思唯尔有限公司保留所有权利。
Millets are generally dehulled and subjected to a hydrothermal treatment before consumption, thus the hulls can be used as a potential source of antioxidants. Several millet grains, namely kodo, finger (Ravi), finger (local), proso, foxtail, little and pearl millet were studied. Antioxidant activities of phenolic extracts obtained from whole grains, as well as their corresponding dehulled and cooked grains and hulls were studied for their total phenolic content (TPC), radical scavenging capacity, and antioxidant activity in a beta-carotene/linoleate emulsion. The phenolics present in whole grains were identified and quantified using HPLC and HPLC/MS and results were expressed as total for each of the phenolic groups. The TPC ranged from 2 to 112 mu mol ferulic acid equivalents/g defatted meal. All varieties exhibited effective inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl, peroxyl and superoxide radicals. Dehulling and cooking affected the TPC and radical scavenging and antioxidant activities of the grains, depending on the variety. In general, the antioxidant activity of phenolic extracts was in the order of hull > whole grain > dehulled grain > cooked dehulled grain. With the exception of the two finger millet varieties, hulls of other millet grains had high TPC, thus demonstrating their superior antioxidant activity. Hydroxybenzoic acids, hydroxycinnamic acids and flavonoids in whole grains were identified as contributors to the observed effects. Therefore, dehulling of grain and hydrothermal treatments affect the phenolic content and antioxidant potential of millet grains. (C) 2011 Elsevier Ltd. All rights reserved.