Differentiating the nutrient composition, in-vitro starch digestibility, individual polyphenols and anti-oxidant properties of raw and popped makhana (Euryale ferox)

Mahesh Kumar, M.; Goudar, Giridhar; Sharma, Paras; Vishwakarma, Rajesh; Gogoi, Pallabika; Mahajan, Anwesha; Chandragiri, Anilkumar; Kalpuri, Subhash; Babu Geddam, J. J.; Suresh, Challa; Chary, Madhusudhana; Venketrajireddy, G.; Radhika, M. S.; Sreenu, P.; Tulja, B.

doi:10.1007/s11694-023-02074-5

Cited by 5 publications

(5 citation statements)

References 59 publications

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“…Among the methods tested, germination increased the concentration of vitamin B1. Steam cooking of grain might have altered the structural configuration of vitamin B1, which may be the reason for the reduction in the content [17].…”

Section: Vitamin B Complex Compositionmentioning

confidence: 99%

“…The phytic acid content in foxtail millet flours ranged between 97.63 to 307.5 mg/g (Table 4). Phytic acid levels in barnyard millet seeds varied from 3.3 to 3.7 mg/g, ranging from 5.54 to 5.58 mg/g in finger millet seeds [17]. Phytates or phytic acid, also known as inositol hexa phosphatase (IP6), have a considerable propensity to chelate different metal ions, such as zinc and calcium, leading to low mineral bioactivity.…”

Section: Phytochemicalsmentioning

confidence: 99%

“…The processing techniques will inevitably have favorable or unfavorable effects on nutritional composition, anti-nutritional factors, and antioxidant activities of foxtail millet [17]. However, the studies on the impact of household processing methods on antinutrient factors are limited [18].…”

Section: Introductionmentioning

confidence: 99%

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Influences of Household Processing Methods on Nutritional Composition, Anti-nutritional Factors and Antioxidant Activities of Foxtail Millet

Vallepu,

Shaik,

Shaik

et al. 2023

Recent Prog Nutr

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The present investigation aims to study the influence of household processing methods, such as soaking, germination, and steam cooking, on nutritional composition (proximates, amino acids, minerals, and vitamins), antinutrient factors (phytochemicals: tannins, total phenols, phytic acid; enzyme inhibitors: trypsin and α-amylase inhibitors) and antioxidant properties of whole grains of foxtail millet. The contents of total ash (1.42%), fat (3.02 g/100 g), and mineral chromium (12.83 mg/100 g) were found to be high upon soaking. Trypsin inhibitors were reduced from 26.84% (steam cooking) to 12.45% upon soaking. Germination enhanced the contents of protein (11.57 g/100 g), minerals, i.e., Ca (32.48 mg/100 g), P (5.82 mg/100 g), Fe (5.81 mg/100 g), amino acid tyrosine and vitamin B<sub>1</sub>. A significant decrease in the contents of tannins from 218.93 mg GAE/g (soaking) to 93.93 mg GAE/g), phytic acid from 307.5 mg/g (soaking) to 97.63 mg GAE/g) and α-amylase inhibitors from 35.20% (steam cooking) to 5.61% were recorded upon germination. The TPCs were reduced from 13.63 mg GAE/g (soaking) to 6.81 mg GAE/g upon steam cooking. Germinated grains recorded the highest antioxidant properties based on the scavenging capacity of DPPH (0.59 mg AScE/g), ABTS<sup>+</sup> (10.77 mg TE/g) radicals and RPA (0.89 mg AScE/g). Overall, different household processing methods altered the composition of nutrients, antinutrients, and antioxidant properties. Germination has enriched the bioavailability of protein, carbohydrates, minerals, amino acids, and antioxidant properties and reduced the anti-nutritional factors, especially phytic acid, tannins, and α- amylase inhibitors.

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Section: Vitamin B Complex Compositionmentioning

confidence: 99%

Section: Phytochemicalsmentioning

confidence: 99%

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Influences of Household Processing Methods on Nutritional Composition, Anti-nutritional Factors and Antioxidant Activities of Foxtail Millet

Vallepu,

Shaik,

Shaik

et al. 2023

Recent Prog Nutr

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“…The demand for popped makhana is increasing worldwide, and it has emerged as a popular snack food for use as dry fruit, an ingredient in puddings, kheer, vegetable curry, and even as a sacred item in religious rituals. Popped makhana has glycaemic index (eGI) 61.52, total phenolic content 1.81 mg GAE/g, DPPH 10.08%, ABTS-free radical scavenging activity 77.97%, metal chelating activity 86.34% and FRAP 6.06 μg Fe 2+ 43/100 g (Kumar et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

“…Researches on makhana seed and its popped form are focused on the isolation and characterization of chemical constituents (Zhao et al, 2016;Kumar et. al., 2023).…”

Section: Introductionmentioning

confidence: 99%

Change in popping, structural, functional, and crystalline properties of roasted makhana seeds in prolong storage: an FTIR, GC-MS, SEM, XRD study

Sharma,

Patel,

Jha

et al. 2024

Preprint

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Effect of storage duration on changes in the popping behaviour due to structural, physico-chemical, and crystalline properties alterations of raw, roasted and 6-month stored roasted makhana seeds was studied using scanning electron microscopy (SEM), FTIR, GC-MS. Dynamic light scattering (DSC), x-ray diffraction (XRD), and differential scanning calorimetry (DSC) analysis. The roasted seed were stored in under airtight polypropylene packets for 6 months. Popped makhana recovery did not change significantly up to 150 days of storage and decreased significantly thereafter. SEM analysis showed that the capillaries were formed in the roasted kernel after 6-months storage due to slow release of water molecules as a result of starch retrogradation during storage. FTIR analysis showed similar peaks for the functional groups and 16 volatile compounds were identified by GC-MS analysis. Hydrated particle size of the samples decreased after 6-month storage, which was less than popped makhana but higher than raw makhana seeds. Long chains of amylopectin broke into shorter double helices after storage. Degree of crystallinity of raw, fresh roasted, and 6-month stored roasted seeds were 31%, 22.5%, and 30%, respectively. Increase in crystallinity was found to be responsible for the significant reduction in popped makhana recovery after 6-months storage because the water molecules detached from the starch were trapped in the capillaries and changed the starch structure to the crystalline phase.

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Evaluating the bioaccessibility and antioxidant activity of polyphenols extracted from vegetables by‐product

Mahajan,

Sharma,

Goudar

et al. 2024

Food Bioengineering

Self Cite

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The processing of vegetables generates by‐products that are abundant in polyphenols and antioxidants. However, they degrade rapidly due to poor management and a short life expectancy. The present study aimed to evaluate the effect of in vitro digestion (IVD) on the phenolic compositions, antioxidant properties, and polyphenolic profile of the beetroot pomace (BP), carrot pomace (CP), and tomato pomace (TP) by‐products. The results showed a reduction in phenolic compositions for total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and total proanthocyanidin content (TPAC), which ranged between 27.55% and 63.34%, 16.38% and 31.43%, 32.58% and 77.41%, and 28.81% and 60.78%, after IVD, respectively. Similarly, antioxidant activity evaluated by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS•+), Ferric‐reducing antioxidant power (FRAP), metal chelating activity (MCA), and reducing power (RP), also showed a reduction. High‐performance liquid chromatography with photodiode array detection (HPLC‐DAD) analysis of individual polyphenols varied widely for free and bound phenolic fractions of samples. Among the polyphenolic fractions, catechin (CAT) and protocatechuic acid (PCA) were the highest in BP and CP, respectively in free forms, has shown to be increased after gastrointestinal digestion. Naringenin (NAR) was recorded with the highest both in their free and bound forms in TP and reduced postdigestion. To the best of our knowledge, the present study is the first report to evaluate the effect of IVD on free and bound individual polyphenolic content in evaluated samples.

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Differentiating the nutrient composition, in-vitro starch digestibility, individual polyphenols and anti-oxidant properties of raw and popped makhana (Euryale ferox)

Cited by 5 publications

References 59 publications

Influences of Household Processing Methods on Nutritional Composition, Anti-nutritional Factors and Antioxidant Activities of Foxtail Millet

Influences of Household Processing Methods on Nutritional Composition, Anti-nutritional Factors and Antioxidant Activities of Foxtail Millet

Change in popping, structural, functional, and crystalline properties of roasted makhana seeds in prolong storage: an FTIR, GC-MS, SEM, XRD study

Evaluating the bioaccessibility and antioxidant activity of polyphenols extracted from vegetables by‐product

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