Comprehensive Nutritional Analysis, Antioxidant Activities, and Bioactive Compound Characterization from Seven Selected Cereals and Pulses by UHPLC-HRMS/MS

Abstract

Cereals and pulses comprise the largest proportion in a typical Indian diet plate. This research mainly focuses on determining the nutritional composition, bioactive compound characterization, and antioxidant activities of seven selected cereals and pulses. The total carbohydrate content was high in unripe banana (67.65/100 g) and arrowroot (63.76/100 g). Finger millet (44.55 μmol %), chickpea (53.33 μmol %), and green gram (17.40 μmol %) showed high oleic, linoleic, and linolenic acid contents, respectively. The ascorbic acid content was the highest in chickpea and horse gram at 86.83 and 83.76 mg/100 g, respectively. The major phenolics and flavonoids quantified and confirmed using HPLC and UHPLC-HRMS/MS were gallic, protocatechuic, vanillic, para-coumaric, ferulic, chlorogenic, sinapic, and trans-cinnamic acids, rutin, and quercetin. The sample extracts showed dose-dependent antioxidant activity to combat the reactive oxygen species. Hence, these serve as an excellent source for the development of functional food formulations for lowering the risk of various diseases.

Development of Ready-to-Cook Functional Food Formulations Based on Cereals and Pulses for Elevated Nutritional, Nutraceutical and Antioxidant Activities

“…Compared to Lictenthaler, the Arnon method showed higher chlorophyll content (8-10%). A similar comparison of chlorophyll and carotenoid pigments was reported in the selected cereals and pulses, Talinum triangulare and Hibiscus sabdariffa leaves [4,13,14].…”

“…the pea samples and their sensory attributes were reported [21]. The phenolics and avonoids compound HRMS/MS fragmentation pattern was compared with the LC-HRMS/MS fragmentation pattern in the selected cereals, pulses, unripe banana, arrowroot, Kainth fruit was reported [4,22]. Antioxidant Assays (Aa)…”

“…They are excellent sources of carbohydrates, proteins, ber, micronutrients, and bioactive compounds [4].…”

“…In the present study, we selected seven (5) different cereals and pulses such as barley, nger millet, chickpeas, green gram, horse gram, unripe banana, and arrowroot powder for the development of RTC formulations [4]. Initially, different RTC blends were prepared with the above ingredients.…”