Abstract
This study evaluates the antioxidant potential and free radical scavenging ability of whole grain finger millet. The crude extracts were obtained by cold maceration using 80% ethanol and methanol. Concentrated extracts were subjected to radicals of 2,2’-diphenyl-1-picrylhydrazyl hydrate (DPPH), hydrogen peroxide, nitric oxide (NO) and malondialdehyde, while the antioxidant constituents evaluated includes total phenol and flavonoid. The results revealed that whole grain finger millet contained 14.65 ± 0.41 and 38.19 ± 0.60 mg QUE/g sample of flavoniods, 36.46 ± 1.09 and 67.10 ± 1.17 mg GAE/g sample of total phenolics and 17.61 ± 0.70 and 35.89 ± 1.32 mg AAE/g sample of total antioxidant capacity for methanol and ethanol respectively. Ethanolic extract of whole finger millet scavenged above 50% hyrogen peroxide, NO and DPPH radicals. Hence, it terminated up to 8.97–65.16% lipid peroxidation reaction chain that may result from auto-oxidation, photo-oxidation and any other oxidation stress that may occur in plant and animal tissues. Therefore, pharmocology attention has to be given to finger millet which showed an effective antioxdants and antiradical capacities. Also, cultivation of finger millet should be encouraged by farmers.
Highlights
Contributions: AAA conceived the idea, designed, wrote the draft; OAD designed, Biotechnology, Federal University, extractives, 65-75% carbohydrates, 15-20% analysed, interpreted the data and revised sim
This study evaluates the antioxidant potential and free radical scavenging ability ly of whole grain finger millet
The results revealed that whole grain finger millet conia tained 14.65±0.41 and 38.19±0.60 mg c QUE/g sample of flavoniods, 36.46±1.09 r and 67.10±1.17 mg Gallic acid Equivalent (GAE)/g sample of total e phenolics and 17.61±0.70 and 35.89±1.32 mg AAE/g sample of total antioxidant m capacity for methanol and ethanol respectively
Summary
Total phenolics Plant extract of about 0.1 mL was added to 0.9 mL of water and 0.2 mL of folin-ciocalteu’s phenol reagent. After 5 min of standing, 1.0 mL of 7% (w/w) Na2CO3 solution was further added and the solution was distilled to 2.5 mL before incubated for 90 min millet which showed an effective antiox- such as Vitamin C and E are capable of neu- at room temperature. Culti- tralizing reactive oxygen species (ROS) in against a negative control containing 1 mL vation of finger millet should be encour- the aqueous phase before lipid peroxidation of water in place of the sample was taken at aged by farmers. Vitamin E, a major lipid-soluble 750 nm. The standard used was the Gallic antioxidant, is the most effective chain- acid at 0.1 mg/mL in order to determine breaking antioxidant within the cell mem- Gallic acid Equivalent (GAE) of sample.[7] brane where it protects membrane fatty
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
