Antioxidant potential of aqueous extract of some food grain powder in meat model system

Abstract

In-vitro antioxidant activity of some food grains [sprouted mung bean (Vigna radiata), mung bean, sprouted chana (Cicer arietinum), chana, corn (Zea mays), methi (Trigonella foenum-graecum) and rajma (Phaseolus vulgaris)] powder extracts (FGE) was estimated by DPPH free radical scavenging activity (SA) method. Total phenolics and reducing power were also estimated in these extracts. The antioxidant potential of these extracts was also estimated in a meat model system. Total phenolics in FGE ranged from 66.9±3.4 to 248.6±11.1 mg TAE/gdw respectively which differed significantly (P < 0.01) among various groups. These extracts also showed remarkable DPPH radical scavenging activity (43.9±1.1 % to 69.9±2.9 %). The reducing power OD700 was observed maximum (P<0.01) in sprouted mung bean extract as compared to corn powder extract. The correlation between DPPH free radical SA v/s total phenolics was significant (P<0.01) with R00.775. correlation between DPPH free radical SA v/s reducing power and total phenolics v/s reducing power was also significant (P<0.01) with R value 0.907 and 0.682 respectively. FGE treated raw chicken breast meat showed better (P<0.01) oxidative stability than control groups.

Effect of popping on physicochemical, technological, antioxidant, and microstructural properties of makhana seed

“…Popping resulted in a significant ( p < .05) decrease in DPPH activity in popped makhana, which might be due to the decomposition of phytochemicals (Mir et al., 2016) and separation of bran during popping. It was also reported in earlier studies that higher concentration of phenolics and flavonoids was positively correlated with DPPH radical scavenging activity (Yogesh, Jha, & Ahmad, 2014). It may, therefore, be inferred that the phenolics, flavonoids, and phytic acids were mainly concentrated in the bran as discussed in earlier sections and hence the antioxidant activity of bran was more.…”

Antioxidant Capacities of Traditionally Formulated Thai Herbal Decoction and Its Effect on Cell Growth Using Saccharomyces cerevisiae Model

“…Phenolics compounds have been reported to be crucial for major portion of the antioxidant capacity in many plants (Yogesh et al, 2014). In the current study, YTP demonstrated the highest TPC activity of 26.2 ± 0.04 gallic acid equivalent/g extract while YB had the least activity of 2.06 ± 0.00 gallic acid equivalent/g extract (P <0.05) (Table 2).…”

Biochemical basis of resistance.in different varieties. of maize for their relative. susceptibility to Northern, Corn Leaf Blight (NCLB)

“…Proximate composition shows carbohydrate content in the range of (68.73±0.05e -72.17±0.01 a). Yogesh et al (2014). They noticed that total phenolic contents were in range of 66.9±3.4 to 248.6±0.67mg/g.Total flavonoid contents were in the range of 2.59 GAE/g -36.49 GAE/g (Table 3).…”