Bioaccessibility and antioxidant activities of finger millet food phenolics

Abstract

Finger millet flour was used to prepare five different foods using steaming, pressure cooking, dry roasting and open boiling as representative preparation methods. The soluble and bound phenolics of freeze dried foods were extracted. The gastric and intestinal bioaccessibility and potential absorption of phenolic compounds of foods were determined accommodating a simulated in vitro digestion model. The phenolic extracts of foods and supernatants collected at different stages of in vitro digestion were examined for their phenolic contents and antioxidant activities. The content of ferulic acid, of phenolic extracts of foods were determined using high performance liquid chromatography (HPLC). The open pan boiling retained higher content of phenolics and showed higher antioxidant activities compared to other food preparations. The release of phenolic compounds increased stepwise from gastric to intestinal phase for all foods and the bioaccessibility and potential absorption of phenolic compounds depended on the food preparation methods.

Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile

“…Similarly, the content of IBPP in date seeds and leaves were negligible [9]. Wheat, rice, and some other cereals are good sources of IBPP while SPP was the most prominent fraction in millets [10][11][12][13]. The presence of IBPP was reported for peanuts, beans, lentils, and soybeans, among other legumes [14][15][16][17].…”

Plant food anti-nutritional factors and their reduction strategies: an overview

“…Consumption of whole cereal grains could protect against obesity, cardiovascular diseases, diabetes and other types of chronic health disorders (Oghbaei and Prakash 2016). For example, millets have antioxidative properties due to the presence of phenolic compounds, which have been shown to protect against cardiovascular diseases (Kumari et al 2019).…”

Do Flavonoids from Durum Wheat Contribute to Its Bioactive Properties? A Prospective Study

“…Durum wheat ( Triticum turgidum L. var. durum ) is the main component of various foods such as bread, pasta, and cakes [ 2 , 3 , 4 , 5 ]. Besides pasta, it may also be used in the manufacture of bulgur, and couscous, among others [ 5 , 6 , 7 ].…”

“…Like other cereals and their processing by-products, wheat is a known source of phenolic acids [ 1 , 2 ] although other bioactive compounds such as bioactive peptides have been reported [ 3 ]. In plants, phenolic compounds perform important functions that include protection against the infection caused by microorganism and insect depredation.…”