Impact of processing on the phenolic profiles of small millets: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia

•Remarkable variation was observed in the phenolic composition of processed millets.•Vanillic acid, ferulic acid and kaempferol were predominantly present in raw millets.•Raw and processed millet phenolic extracts showed multiple antioxidant activities.•Millet phenolics exhibited potent inhibition o...

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Veröffentlicht in:	Food chemistry 2015-02, Vol.169, p.455-463
Hauptverfasser:	Pradeep, P.M., Sreerama, Yadahally N.
Format:	Artikel
Sprache:	eng
Schlagworte:	alpha-Amylases - metabolism alpha-Glucosidases - metabolism Antioxidant activity Antioxidants - analysis Antioxidants - chemistry Chelating Agents - chemistry Chromatography, High Pressure Liquid Coumaric Acids - chemistry Enzyme Inhibitors - analysis Enzyme Inhibitors - chemistry Flavonoids Flavonoids - analysis Flavonoids - chemistry Free Radical Scavengers - chemistry Germination - drug effects Humans Hydrogen Peroxide - chemistry Hyperglycemia - enzymology Ions - chemistry Kaempferols - chemistry Millets Oxidation-Reduction Panicum - chemistry Phenolic acids Phenolic compounds Phenols - analysis Plant Extracts - analysis Plant Extracts - chemistry Solvents - chemistry Vanillic Acid - chemistry α-Amylase inhibition α-Glucosidase inhibition
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