Phenolic content, antioxidant potential and DNA damage protection of pearl millet (Pennisetum glaucum) cultivars of North Indian region

Salar, Raj Kumar; Purewal, Sukhvinder Singh

doi:10.1007/s11694-016-9379-z

Cited by 50 publications

(38 citation statements)

References 28 publications

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“…Total phenolic content of the extracts was determined using Folin–Ciocalteu reagent as described by Salar and Purewal (). Absorbance of the extracts was recorded at 765 nm against a blank.…”

Section: Methodsmentioning

confidence: 99%

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Effect of incorporation of flaxseed to wheat rusks: Antioxidant, nutritional, sensory characteristics, and in vitro DNA damage protection activity

Kaur

Purewal

2018

J Food Process Preserv

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The objective of this study was to evaluate the nutritional value and acceptance of rusks prepared from three flaxseed cultivars (LC‐2023, Jawahar‐27, Jeevan) containing four different concentrations of flaxseed powder (FP) as partial replacement for wheat flour. The rusks were also evaluated for their total phenolic content and various antioxidant properties. The results revealed that there was a positive increase in ash, fat, protein, and fiber content of rusks with the increase in flaxseed level. The scavenging activity toward 2,2‐diphenyl‐1′‐picrylhydrazyl, 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulfonic acid), and hydroxyl radicals was observed to be higher for flaxseed‐incorporated rusks in comparison to wheat rusks only. All flaxseed‐containing extracts protected DNA from damaging effect produced during Fenton' reaction as confirmed by the presence of DNA bands. The results for sensory parameters showed that color of rusks became darker with the increase in level of FP addition. Practical applications In this study, the antioxidant potential of flaxseed incorporated rusks was studied in relation to their total phenolic content and their DNA damage protection activity (DDPA). The addition of flaxseed powder (FP) caused an increment of phenolics and antioxidant activity of rusks. The standardized rusk was acceptable up to 10% of flaxseed level based on the sensory attributes of rusk. Among all the cultivars studied, “LC‐2023” cv. exhibited the best nutritional and antioxidant characteristics and DDPA in comparison to other cultivars. Considering the results obtained in this study, rusks enriched with 10% of FP were suggested to be nutritionally superior with an acceptable sensory score and enhanced phytochemicals profile.

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Section: Methodsmentioning

confidence: 99%

“…Total phenolic content of the extracts was determined using Folin-Ciocalteu reagent as described by Salar and Purewal (2017).…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Effect of incorporation of flaxseed to wheat rusks: Antioxidant, nutritional, sensory characteristics, and in vitro DNA damage protection activity

Kaur

Purewal

2018

J Food Process Preserv

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“…Total phenolic content (TPC) of the extracts was determined using Folin–Ciocalteu reagent, as described by Salar and Purewal (). Absorbance of the extracts was recorded at 765 nm against a blank, and the results were expressed as gallic acid equivalent (GAE) from the standard calibration curve.…”

Section: Methodsmentioning

confidence: 99%

“…Total phenolic content (TPC) of the extracts was determined using Folin-Ciocalteu reagent, as described by Salar and Purewal (2017).…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Effect of debittered fenugreek (Trigonella foenum‐graecum L.) flour addition on physical, nutritional, antioxidant, and sensory properties of wheat flour rusk

et al. 2019

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Fenugreek (Trigonella foenum‐graecum) is a unique legume crop having many pharmacological properties and health benefits attributed to its high soluble dietary fiber and phytochemicals. The main objective of this study was to evaluate selected functional and physical (color and pasting) properties of debittered fenugreek flour (DFF) and its addition on the nutritional value and acceptance of wheat flour rusk, prepared with 5%, 10%, 15%, and 20% DFF. The antioxidant potential and sensory attributes of DFF‐added rusks were also analyzed. The results revealed that with successive increase of DFF level, the nutritional, mineral, dietary fiber, and bioactive contents of the rusks were significantly (p ≤ .05) enhanced. The progressive replacement at 0% to 20% level significantly (p ≤ .05) improved the total phenolic content (157.5 to 455.8 mg GAE per 100 g), total flavonoid content (5.5 to 8.2 mg CE per 100 g), and antioxidant activity (20.4% to 45.5%). DFF incorporation significantly (p ≤ .05) increased the water and oil absorption capacity, whereas peak viscosity, breakdown viscosity, final viscosity, setback viscosity, and peak temperature were decreased. The color of rusks became darker, the loaf weight and hardness increased, whereas loaf volume and specific loaf volume values were decreased with DFF addition. Sensory attributes of rusks were slightly affected with DFF incorporation, and rusks with 15% DFF were found most desirable with significantly (p ≤ .05) enhanced nutritional, antioxidant, and sensory characteristics. The results of the present study demonstrated that incorporation of DFF at acceptable level could be achieved successfully for preparation of bakery product with enhanced nutritional and sensory quality.

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“…Several factors are responsible for the formation of reactive oxygen species (ROS) and free radicals (FRs). The major factors include: change in life style, restless life, types of dietary elements, fried foods/junk foods and smoking (Kaur et al 2018a, b;Salar and Purewal 2017;Salar et al 2017a;Chandrasekara and Shahidi 2012). These factors contribute towards imbalance in the formation of FRs and antioxidants within human body (Dhull et al 2016).…”

Section: Oxidative Stress (Os) and Hydroxyl-mediated Dna Damagementioning

confidence: 99%

DNA damage protection: an excellent application of bioactive compounds

Kaur

Purewal

Sandhu

et al. 2019

Bioresour. Bioprocess.

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Discovery of deoxyribonucleic acid (DNA) solved out the mystery of cellular functioning and abnormality in cellular metabolism. Understanding the coding of DNA resulted in enormous medical growth and helps the researchers in finding the genes which trigger major chronic diseases in humans. Further, the structural and sequential analysis brought humans into a new era of medical industry. The advancement in understanding of DNA could be a boon for agricultural sector as it allowed the farmers/breeders to choose better varieties with disease resistant features. In developing nations where the staple foods suffers with micronutrient deficiencies and stress conditions, DNA modifications and repair mechanism could solve out their problems. The role of DNA damaging factors and repair mechanism plays a crucial role in occurrence of certain disorders. Extracts prepared from various natural resources could either stop or slow down the process of DNA damage. This will help to eradicate major disorders related to DNA from human race. Further on the basis of type and dose of natural extracts, it would ease the planning of diets for patients suffering from chronic disorders. which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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Phenolic content, antioxidant potential and DNA damage protection of pearl millet (Pennisetum glaucum) cultivars of North Indian region

Cited by 50 publications

References 28 publications

Effect of incorporation of flaxseed to wheat rusks: Antioxidant, nutritional, sensory characteristics, and in vitro DNA damage protection activity

Effect of incorporation of flaxseed to wheat rusks: Antioxidant, nutritional, sensory characteristics, and in vitro DNA damage protection activity

Effect of debittered fenugreek (Trigonella foenum‐graecum L.) flour addition on physical, nutritional, antioxidant, and sensory properties of wheat flour rusk

DNA damage protection: an excellent application of bioactive compounds

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