کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5132854 | 1492059 | 2017 | 9 صفحه PDF | دانلود رایگان |
- TPC, TFC & AoxA of Kodo millet increased while phytates decreased due to germination.
- Germination enhanced millet dietary fiber (38.34Â g/100Â g) & mineral (251.73Â mg/100Â g).
- Both free, bound phenolic & flavonoid compounds of millet increased after germination.
- GABA content of millet increased from 9.36Â mg/100Â g to 47.43Â mg/100Â g after germination.
- Six new polyphenolic compounds were synthesized during germination in millet seed.
A central composite rotatable design was applied to study the effects of soaking time, germination time and temperature on the responses; total phenolics, total flavonoids and antioxidant activity for the biochemical enhancement of bioactive components of Kodo millet. The optimum conditions for producing germinated Kodo millet flour of highest TPC (83.01 mg GAE/100 g), TFC (87.53 mg RUE/g) and AoxA (91.34%), were soaking time (13.81 h), germination temperature (38.75 °C) and germination time (35.82 h). Protein increased significantly form, 6.7 to 7.9%, dietary fibers from 35.30 to 38.34 g/100 g, minerals from 232.82 to 251.73 mg/100 g, GABA contents from 9.36 to 47.43 mg/100 g, whereas phytates and tannins decreased from 1.344 to 0.997 mol/kg and 1.603 to 0.234 mg/100 g respectively, in optimized germinated Kodo millet sample. Six new bioactive compounds [n-propyl-9,12,15-octadecatrienoate (0.86%), pregan,20-one-2 hydroxy,5,6,epox-15-methyl (3.45%), hexa-decanoicacid (8.19%), 9,O-ctadecenoicacid (5.00%), butyl-6,9,12,15-octadecatetraenoate (4.03%), hexadecanoicacid-methylester (1.43%)], synthesized as a result of germination under optimum conditions in the Kodo millet depicted the germination potential of millets as a source of valuable bioactive compounds.
Journal: Food Chemistry - Volume 233, 15 October 2017, Pages 20-28