Estimation of phenolic acids in different preparations of seeds of finger millet (<italic>Eleusine coracana</italic>):: Their possible implications in human health

Abstract

HPLC analysis for phenolic acids of seeds of six varieties (Gaza, KM-252, PES-400, Ranichauri, VL-146, VL-149) and a local variety and their different preparations, i. e., dry, water soaked, cooked seeds, flour and bread of E. coracana indicated that dry seeds of some cultivars are rich in phenolic acids. Variety Ranichauri (Local varieties) and KM-252 had five and four phenolic acids respectively, in which GA was maximum. Gaza, Vl-146 and VL-149 had three phenolic acids in which gallic acid was maximum Water soaked seeds of the above mentioned cultivars gave similar results in which GA was maximum in most of them followed by TA, VA, Chl-A and Caf-A. Water extract of seeds showed several water-soluble phenolic acids such as TA, GA, PCat-A, FA, Chl-A, CA. Among them, P-Cat-A (592.05 μg/g) and FA (147.52 μg/g) were present in good amount. Dry and cooked seeds, extract of boiled seeds, flour and bread also had several phenolic acids in good amount.