Radio-tolerance of finger millet Eleusine coracana (L.) Gaertn cultivars to ionizing radiation

Venugopal, Ashapogu; Golari, Dambaru; Venu-Babu, P.; Singhal, R. K.; Panda, Brahma B.

doi:10.1007/s13237-016-0163-6

Cited by 2 publications

(1 citation statement)

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“…Bhairabi than in cv. Suvra under c-irradiation (Venugopal et al 2016). Finger millet grains have the abundance of antioxidant molecules such as phytic acid, phenolic acid and it derivatives flavonoids and tannins.…”

Section: Estimation Of Cat and Sod Activity Levelsmentioning

confidence: 99%

Impact of γ-irradiation on physicochemical characteristics, lipoxygenase activity and antioxidant properties of finger millet

Reddy

Kotapati

2019

J Food Sci Technol

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In the present study, the finger millet grains were subjected to c-irradiation at four different dosage levels: 2, 5, 10, and 15 kGy. Effect of c-irradiation on the proximate composition, pasting properties, lipoxygenase activity, and antioxidant properties of finger millet flour was evaluated. Moisture, protein, fat, ash, and carbohydrate content of native flour was 12.96, 6.85, 2.73, 1.57, and 73.69 g/100 g, respectively. According to the results of proximate analysis, c-irradiation significantly (p \ 0.05) reduced the moisture contents and increased protein contents; however, the fat content of the irradiated flour was equal to or lower than that of the native flour. Pasting properties of the finger millet flour was reduced with the c-irradiation. Compared with the native flour, lipoxygenase activity and malondialdehyde content decreased and radical scavenging activity, catalase, and superoxide dismutase activities increased in the irradiated flour with increasing c-irradiation doses. Finally, the present study suggested that the c-irradiation process improved the antioxidant enzymes and physicochemical characteristics; which could be helpful in formulating tailored made food products.

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Section: Estimation Of Cat and Sod Activity Levelsmentioning

confidence: 99%