Millets: a cereal grain with potent antioxidants and health benefits

Kaur, Pinderpal; Purewal, Sukhvinder Singh; Sandhu, Kawaljit Singh; Kaur, Maninder; Salar, Raj Kumar

doi:10.1007/s11694-018-9992-0

Cited by 43 publications

(26 citation statements)

References 89 publications

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“…Kaur et al studied polyphenols in millet, showing that different millets have various polyphenol compositions. In all the tested samples, gallic acid, p -hydroxybenzoic acid, and caffeic acid were observed, and most samples also contained vanillic acid and syringic acid [37]. The greater diversity of polyphenols found in the present study might be due to the complex composition of the raw fermentation materials of our distiller’s grains.…”

Section: Resultsmentioning

confidence: 75%

Purification of Polyphenols from Distiller’s Grains by Macroporous Resin and Analysis of the Polyphenolic Components

Wang

Huang

et al. 2019

Molecules

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We aimed to purify polyphenols from distiller’s grain extract using macroporous resins and to identify its polyphenolic components. The influence of operational parameters on purification efficiency was investigated. The polyphenolic composition was analyzed by ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) and then quantified by UPLC-MS using authenticated standards. The results showed that the optimal purifying conditions were D101 resin with a dosage of 3 g, four hours adsorption, three hours desorption time, and 60% ethanol as the eluent, producing the highest purification rate of 51%. The purified distiller’s grain extract exhibited stronger antioxidant activity than the unpurified extracts, which was assessed using DPPH and ABTS methods (IC50 DPPH = 34.03 and 16.21 μg/mL, respectively; IC50 ABTS = 20.31 and 5.73 μg/mL, respectively). UPLC-MS results indicated that (−)-epicatechin is the major compound found in distiller’s grain extract which was quantified as 562.7 μg/g extract, followed by ferulic acid (518.2 μg/g), p-hydroxybenzoic acid (417.7 μg/g), caffeic acid (217.1 μg/g), syringic acid (158.0 μg/g) and quercetin (147.8 μg/g). Two compounds, vanillic acid (66.5 μg/g) and gallic acid (41.4 μg/g), were found in lower concentrations. The findings of this study suggest that purification of polyphenolic compounds from distiller’s grain by macroporous resins is feasible, providing a new and effective method for the secondary use of distiller’s grain resources.

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Section: Resultsmentioning

confidence: 75%

Purification of Polyphenols from Distiller’s Grains by Macroporous Resin and Analysis of the Polyphenolic Components

Wang

Huang

et al. 2019

Molecules

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“…Millet grains are reported to have high antioxidant activity, anti-aging, anti-microbial, anti-diabetic, and anticancer properties (Saleh et al., 2013). The pearl millet grains are rich in gallic acid, syringic acid, p -coumaric acid, ascorbic acid, and ferulic acid and their bioactive properties could be improved by fermentation process (Kaur et al., 2019; Purewal et al., 2019). In 2011, 46% of pearl millet produced was used for food, 37.5% for cattle feed, 7.7% for poultry feed, 8.8% for alcohol industry, and as low as 0.4% for seed purpose (Amarender Reddy et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential

Hussain

Mohamed

Alamri

et al. 2019

Food sci. technol. int.

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Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to characterize the flour blends for their technical properties and to produce cookies with less or no gluten contents. All types of flour blends were evaluated for their pasting properties. The cookies were baked and evaluated for their textural and physical attributes. Inclusion of millet flour (both types) in wheat flour resulted in significant reduction in peak and final viscosities while setback viscosities were affected non-significantly. Pasting temperature was increased from 65 ℃ (100% wheat flour) to 91 ℃ (100% millet flour). The hardness of cookies was reduced in the presence of millet flour. Fracturability values of cookies with higher millet flour were higher as compared to control cookies (prepared from 100% wheat flour). Cookies prepared from blends having more that 50% millet flour were not much liked by sensory panelists. The phenolic contents of cookies containing higher levels of either water washed or alkali washed millet flour were found to be higher when compared to cookies prepared from plain WF (1.90 ± 0.14 mg gallic acid/g sample). The 2,2-diphenyl-1-picrylhydrazyl activity (%) of cookies ranged from 16.39 ± 0.34 (100% water washed millet flour) to 10.39 ± 0.26 (100% WF; control). The study will help the non-coeliac people to consume low gluten (≈1.6–6.5%) or gluten intolerant people to consume gluten-free cookies (0%) from millet flour having abundant of antioxidants and health-promoting polyphenols.

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“…For a more extensive overview of phenolic phytochemicals in millets, their extraction, and results in in vitro antioxidant assays, the reader is referred to a recent review (Kaur, Purewal, Sandhu, Kaur, & Salar, 2019). One general conclusion among multiple studies is that when comparing a range of millets for their contents in phenolic acids, proso millet tends to be on the low end of the spectrum (Chandrasekara & Shahidi, 2011; Kumari et al., 2017; Sharma & Gujral, 2019b).…”

Section: The Blue Cluster: Antioxidant Activity and Differences To Otmentioning

confidence: 99%

Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop

Marti

Tyl

2020

Comp Rev Food Sci Food Safe

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Across the globe, strategies to adapt food production to a changing climate as well as to unforeseen events (such as a pandemic) are needed, for example, if farmers miss planting times due to abnormal weather patterns or harvests are lost. Such food security considerations represent reasons for why proso millet deserves a more prominent place at the table. It has one of the shortest growing seasons and water requirements among cereals and is already grown in rotation with other crops, for example, in the American Midwest. Yet, most consumers in the Western world are unfamiliar with it, which limits its market potential. Introducing proso millet to consumers requires development of products with acceptable textural and sensory attributes as well as convincing selling points. These can be found in its nutritional profile, as it is a gluten‐free “ancient” grain and millet‐based products frequently have low glycemic indices. This review presents a synthesis of recent studies that utilized processing strategies to advance proso millet functionality. Results are put into the context of the most frequently addressed compositional and functional attributes, organized in clusters. Diversity across varieties in amylose to amylopectin ratios presents an opportunity to utilize proso millet for foods with specific pasting requirements, as in bread versus pasta. Hydrothermal or pressure treatments may further adapt its functionality for baked goods. Bitterness remains an unsolved issue, even when decorticated material is used. In addition, heating dramatically lowers in vitro protein digestibility, whereas starch digestibility appears to be matrix dependent (more than raw material dependent).

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Millets: a cereal grain with potent antioxidants and health benefits

Cited by 43 publications

References 89 publications

Purification of Polyphenols from Distiller’s Grains by Macroporous Resin and Analysis of the Polyphenolic Components

Purification of Polyphenols from Distiller’s Grains by Macroporous Resin and Analysis of the Polyphenolic Components

Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential

Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop

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