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Kalam Azad MO, Jeong DI, Adnan M, Salitxay T, Heo JW, Naznin MT, Lim JD, Cho DH, Park BJ, Park CH. Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet ( Panicum miliaceum L.) Flour. Foods 2019; 8:foods8070230. [PMID: 31252701 PMCID: PMC6678386 DOI: 10.3390/foods8070230] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 06/26/2019] [Accepted: 06/26/2019] [Indexed: 11/16/2022] Open
Abstract
Broomcorn millet (Panicum miliaceum L.) is an important nutritious ancient minor-cereal food crop. However, this crop is little explored in the food processing arena to improve its functionality. In this context, different processing methods were applied to enhance the secondary compounds of broomcorn millet. Four different individual methods such as roasting, steaming, puffing, and extrusion were applied at 110 °C to enhance the functional attributes of millet flour. It was observed that the significantly highest content of total phenolic (TP) (670 mg/100 g of ferulic acid equivalent) and total flavonoid (TF) (391 mg/100 g of rutin equivalent ) was attained in the roasted whole millet followed by steaming (315 mg/100 g, 282 mg/100 g), puffing (645 mg/100 g, 304 mg/100 g), extrusion (455 mg/100 g, 219 mg/100 g), and control (295 mg/100 g, 183 mg/100 g). The chromatographic analysis showed a greater content of single phenolic acids such as syringic acid, gallic acid, 4-hydroxy benzoic acid, ferulic acid, sinapic acid, and catechin in roasted millet compared to control, and the content of each acid was higher in whole millet than dehulled. Results also indicated that the content of ferulic acid was relatively higher among the quantified single phenolic acid from broomcorn millet. Likewise, in comparison with dehulled millet, the roasted whole millet showed higher total antioxidant capacity, measured by the 2,2-diphenyl-1 picryl hydrazyl (DPPH), the ferric reducing antioxidant power assay (FRAP), the phosphomolybdenum method (PPMD), and the hydroxyl radical scavenging capacity (HRSC) method. Lastly, it is concluded that the roasting method should be taken into consideration in the processing of broomcorn millet to enhance the content of nutraceutical compounds and improve its functionality.
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Affiliation(s)
- Md Obyedul Kalam Azad
- Department of Bio-Health Technology, College of Biomedical Science, Kangwon National University, Chuncheon 24341, Korea
- Head of Research and Technology, Rentia Plant Factory, Chuncheon 24341, Korea
| | - Da In Jeong
- Department of Bio-Health Technology, College of Biomedical Science, Kangwon National University, Chuncheon 24341, Korea
| | - Md Adnan
- Department of Bio-Health Technology, College of Biomedical Science, Kangwon National University, Chuncheon 24341, Korea
| | - Timnoy Salitxay
- Laos-Korea Science and Technology Center, Souphanouvong University, Luangprabang 0603, Laos
| | - Jeong Won Heo
- Department of Bio-Health Technology, College of Biomedical Science, Kangwon National University, Chuncheon 24341, Korea
| | - Most Tahera Naznin
- Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Box 103 23053 Alnarp, Sweden
| | - Jung Dae Lim
- Department of Herbal Medicine Resource, Kangwon National University, Samcheok 25949, Korea
| | - Dong Ha Cho
- Department of Bio-Health Technology, College of Biomedical Science, Kangwon National University, Chuncheon 24341, Korea
| | - Byoung Jae Park
- Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
| | - Cheol Ho Park
- Department of Bio-Health Technology, College of Biomedical Science, Kangwon National University, Chuncheon 24341, Korea.
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Ghimeray AK, Sharma P, Phoutaxay P, Salitxay T, Woo SH, Park SU, Park CH. Far infrared irradiation alters total polyphenol, total flavonoid, antioxidant property and quercetin production in tartary buckwheat sprout powder. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2013.12.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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