Malting period effect on the phenolic composition and antioxidant activity of finger millet (Eleusine coracana L. Gaertn) flour

dc.contributor.authorUdeh, Henry O.
dc.contributor.authorDuodu, Kwaku Gyebi
dc.contributor.authorJideani, Afam I.O.
dc.contributor.emailgyebi.duodu@up.ac.zaen_ZA
dc.date.accessioned2018-12-04T05:51:44Z
dc.date.available2018-12-04T05:51:44Z
dc.date.issued2018-08-21
dc.description.abstractThe present study examined the influence of malting on the phenolic composition of two cultivars of finger millet using an ultra-performance liquid chromatography mass spectrometer. Total polyphenols and antioxidant activities of the grains were also evaluated using sorghum as an external reference. Catechin, epicatechin, quercetin, taxifolin, and hesperitin were isolated flavonoids, whereas protocatechuic acid was the phenolic acid detected in finger millet malt. Increases in the content of catechin, epicatechin, and protocatechuic acid were observed for 72 h and 96 h for brown finger millet and sorghum malt. Complete loss of taxifolin and hesperitin were observed with the malting period for finger millet cultivars. A similar loss was noted in the proanthocyanidin A1/A2 and catechin content of sorghum with malting time. The grain malt exhibited 2,2-diphenyl-1-picrylhydrazyl,2,20-azinobis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging and iron reducing activities. Increased ABTS and iron reducing activity with malting time were observed for the finger millet cultivars. The study demonstrates the presence of hesperitin in finger millet, and also shows that 72 h and 96 h of malting enhanced the catechin, epicatechin, and protocatechuic acid content, in addition to the antioxidant activity of the grain.en_ZA
dc.description.departmentFood Scienceen_ZA
dc.description.librarianam2018en_ZA
dc.description.sponsorshipThe University of Venda grant number SARDF/16/FST/02 and the University of KwaZulu-Natal Centre of Excellence in Indigenous Knowledge Systems.en_ZA
dc.description.uriwww.mdpi.com/journal/moleculesen_ZA
dc.identifier.citationUdeh, H.O., Duodu, K.G. & Jideani, A.I.O. 2018, 'Malting period effect on the phenolic composition and antioxidant activity of finger millet (Eleusine coracana L. Gaertn) flour', Molecules, vol. 23, art. 2091, pp. 1-12.en_ZA
dc.identifier.issn1420-3049 (print)
dc.identifier.issn1420-3049 (online)
dc.identifier.other10.3390/molecules23092091
dc.identifier.urihttp://hdl.handle.net/2263/67440
dc.language.isoenen_ZA
dc.publisherMDPI Publishingen_ZA
dc.rights© 2018 by The Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).en_ZA
dc.subjectEleusine coracanaen_ZA
dc.subjectMaltingen_ZA
dc.subjectPhenolic compoundsen_ZA
dc.subjectAntioxidant activityen_ZA
dc.subjectUPLC-MSen_ZA
dc.titleMalting period effect on the phenolic composition and antioxidant activity of finger millet (Eleusine coracana L. Gaertn) flouren_ZA
dc.typeArticleen_ZA

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