Malting Period Effect on the Phenolic Composition and Antioxidant Activity of Finger Millet (Eleusine coracana L. Gaertn) Flour.

Afam Jideani,Kwaku Duodu,Henry Udeh

doi:10.3390/molecules23092091

Afam Jideani, Kwaku Duodu + Show 1 more

Open Access

https://doi.org/10.3390/molecules23092091

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Abstract

The 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,2,2′-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.

Highlights

Finger millet, Eleusine coracana (L.) Gaertn, has been perceived as a potential “super grain” by the United States National Academies as one of the most nutritious among all the major cereal grains [1,2,3,4]
The phenolic compounds identified in the extracts of finger millet and sorghum malt were flavan-3-ols, flavononol, flavonols, proanthocyanidins, flavanones, and benzoic acid derivative
Changes in the phenolic compounds of finger millet and sorghum during malting are shown in brown finger millet (BFM) extract, an increase in the taxifolin content of the sorghum extract was noted at 24 h of malting, but beyond this period, there was no significant change

Summary

Introduction

Eleusine coracana (L.) Gaertn, has been perceived as a potential “super grain” by the United States National Academies as one of the most nutritious among all the major cereal grains [1,2,3,4]. Regular consumption of finger millet has been linked with a reduced risk of diabetes mellitus, hypercholesterolemia, prevention of the oxidation of low-density lipoproteins, and in the improvement of gastrointestinal health [4,7,8]. These unique health beneficial properties have been attributed to the phenolic compounds present in the grain, as well as its dietary fibre content. It is used as a folk remedy for treatments including leprosy, liver disease, measles, pleurisy, pneumonia, and small pox [9]

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