Evaluation of the Antioxidant Properties of Free and Bound Phenolic Acids from Native and Malted Finger Millet (Ragi, Eleusine coracana Indaf-15)

Subba Rao, M. V. S. S. T. and Muralikrishna, G. (2002) Evaluation of the Antioxidant Properties of Free and Bound Phenolic Acids from Native and Malted Finger Millet (Ragi, Eleusine coracana Indaf-15). Journal of Agricultural and Food Chemistry, 50 (4). pp. 889-892.

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Abstract

<p align="justify">Free and bound phenolic acids were isolated from native and malted finger millet (ragi, Eleusine coracanaIndaf-15), and their antioxidant properties were evaluated. Protocatechuic, gallic, and caffeic acids were found to be the major free phenolic acids. A 3-fold decrease was observed in protocatechuic acid content, whereas the decrease was marginal in the case of caffeic acid upon 96 h of malting. However, the contents of other free phenolic acids such as gallic, vanillic, coumaric, and ferulic acids increased. Ferulic, caffeic, and coumaric acids were found to be the major bound phenolic acids,and a 2-fold decrease was observed in their contents upon 96 h of malting. The antioxidant activity of a free phenolic acid mixture was found to be higher compared to that of a bound phenolic acid mixture. An increase in antioxidant activity coefficient was observed in the case of free phenolic acids from 770.0 ( 7.8 to 1686.0 ( 16.0, whereas the same was decreased from 570.0 ( 6.0 to 448.0 (4.5 in bound phenolic acids upon 96 h of malting. Therefore, the antioxidant capacity of phenolic acids changes during the malting of ragi.</p>

Item Type:	Article
Uncontrolled Keywords:	Antioxidants finger millet malting phenolic acids
Subjects:	600 Technology > 08 Food technology > 32 Antioxidants 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Dec 2005
Last Modified:	28 Dec 2011 09:25
URI:	http://ir.cftri.res.in/id/eprint/255

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