| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7586997 | Food Chemistry | 2017 | 7 Pages |
Abstract
In this study, Kodo millet grains were phytochemically investigated for their nutritional and antioxidant potential for their use as functional foods. Methanolic extracts of grains showed higher phenolic content and antioxidant activity. TLC studies of the extracted polyphenols from kodo millet showed the predominant presence of ferulic acid and cinnamic acid in the millet. Further quantification of these polyphenols was done by using HPLC, analysing ferulic acid and cinnamic acid. Antagonistic spectrum of the polyphenols extracted showed inhibition against four bacterial test indicators viz. Staphylococcus aureus, Leuconostoc mesenteroides, Bacillus cereus and Enterococcus faecalis proving its antimicrobial action. The grains of kodo millet grains taken under study were found to posses' high protein, carbohydrates, minerals, crude fibers, polyphenols and antioxidants thus can be used as a good source of nutrition with additional health benefits.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Shakshi Sharma, Nivedita Sharma, Shweta Handa, Shruti Pathania,