Abstract
Dehulled grain flour of finger millet (Eleusine coracana), proso millet (Panicum miliaceum) and foxtail millet (Setaria italica) and phenolic extracts of millet hulls were evaluated for ability to inhibit lipid oxidation in several food model systems, namely cooked comminuted pork and fish, roasted peanut butter and gingelly oil. Food samples were kept for 14 days with added millet hull extracts and dehulled grain flours. The percentage inhibition of production of thiobarbituric acid reactive substances (TBARS) during storage was determined. Inhibitory activities of phenolic extracts of finger millet dehulled grain and finger millet foods, namely, Rotti, Pittu, Halapa, Thalapa and porridge, against human very low-density lipoprotein (VLDL) and low-density lipoprotein (LDL) oxidation were determined by measuring the production level of conjugated dienes (CD) in vitro. Finger millet had higher phenolic content and antioxidant activities compared to the respective proso and foxtail millet samples. Finger millet hull extracts exhibited the highest inhibition of lipid peroxidation in food model systems. The maximum percentage inhibition of TBARS in pork, fish, and peanut with added finger millet hull extracts were observed at days 3, 7, 5, and 14, respectively. The percentage inihibition of TBARS in cooked pork and fish with added millet hull extracts ranged from 4.4 to 12.8% and 63 to 77%, respectively at the end of the second week. Millet grains and desolventized millet phenolic extracts can act as natural sources of antioxidants at different degrees in pork, fish, peanut and gingelly oil to prevent lipid oxidation during storage.
Highlights
Lipid oxidation products formed in foods lead to the development of off-flavours and affect nutritional and sensory qualities
The aim of the present work was to evaluate the ability of millet phenolic compounds to prevent the oxidation of lipids present in food model systems namely, pork, fish, peanut, and gingelly oil and to determine the ability of millet phenolics to prevent the oxidation of human low-density lipoprotein (LDL) cholesterol in vitro
In communited pork model Butylated hydroxyanisole (BHA) showed the highest inhibition of thiobarbituric acid reactive substances (TBARS) in the range of 80 to 94 % from day 0 to end of the second week, compared to ferulic acid and millet extracts
Summary
Lipid oxidation products formed in foods lead to the development of off-flavours and affect nutritional and sensory qualities. They act as atherogenic agents in addition to their mutagenic and carcinogenic properties (Shahidi et al, 2012). Polyunsaturated fatty acids (PUFA) in foods are susceptible to oxidation during processing and storage (Shahidi et al, 2012). Special measures are taken during processing and storage to prevent food lipid oxidation and addition of antioxidants is a common practice among others. Previous work on millets have proven that phenolic compounds present in millets are bioaccessible and may act as antioxidants within the human body to protect against oxidative stress (Chandrasekara and Shahidi, 2012a). The aim of the present work was to evaluate the ability of millet phenolic compounds to prevent the oxidation of lipids present in food model systems namely, pork, fish, peanut, and gingelly oil and to determine the ability of millet phenolics to prevent the oxidation of human LDL cholesterol in vitro
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