Phenolic content of finger Millet
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Phenolic Content of Finger Millet: A Comprehensive Overview
Introduction to Phenolic Compounds in Finger Millet
Finger millet (Eleusine coracana) is a nutrient-rich cereal known for its high phenolic content, which contributes to its antioxidant properties. Phenolic compounds, including flavonoids, phenolic acids, and tannins, are crucial for the health benefits associated with finger millet. This article synthesizes the findings from various studies on the phenolic content of finger millet, highlighting the diversity and impact of these compounds.
Total Phenolic Content and Varietal Differences
The total phenolic content (TPC) in finger millet varies significantly across different varieties and regions. Studies have shown that the TPC in finger millet can range from 114.43 to 179.19 mg ferulic acid equivalent (FAE)/100 g in free fractions and 58.27 to 123.23 mg FAE/100 g in bound fractions. Darker colored varieties tend to have higher phenolic contents and antioxidant properties compared to lighter colored ones. Additionally, finger millet samples from central Malawi exhibited higher TPC compared to those from northern regions.
Major Phenolic Compounds Identified
Finger millet contains a diverse array of phenolic compounds. In free fractions, catechin and epicatechin are the predominant flavonoids, while ferulic acid is the major phenolic acid in bound fractions. Other significant phenolic acids include protocatechuic, gallic, and caffeic acids. Notably, ten polyphenols were reported for the first time in finger millet, indicating its rich and unique phenolic profile.
Impact of Processing on Phenolic Content
Processing methods such as malting, sprouting, and cooking significantly influence the phenolic content and bioaccessibility in finger millet. Malting for 96 hours can lead to a decrease in certain phenolic acids like protocatechuic acid, while others like gallic and ferulic acids increase. Sprouting and roasting generally increase the concentration of phenolic acids, whereas pressure cooking and boiling tend to reduce the total polyphenols. Fermentation and cooking of finger millet porridge can more than double the soluble phenolic content.
Antioxidant and Antimicrobial Properties
The antioxidant activity of finger millet is closely linked to its phenolic content. Free phenolic acids exhibit higher antioxidant activity compared to bound phenolic acids. The seed coat, rich in polyphenols, shows significantly higher antioxidant and antimicrobial activities than whole flour extracts. This suggests that finger millet polyphenols can serve as natural antioxidants and food preservatives.
Influence on Malt Quality
Phenolics in finger millet also play a role in improving malt quality. High-phenol finger millet types exhibit better malt quality, with higher diastatic power and amylase activities, and lower fungal loads during germination. This indicates that phenolics contribute positively to the malting process and the overall quality of finger millet malt.
Conclusion
Finger millet is a valuable source of phenolic compounds, which vary across different varieties and processing methods. These phenolics not only enhance the antioxidant and antimicrobial properties of finger millet but also improve its malt quality. Understanding the phenolic profile and the impact of processing can help in optimizing the health benefits and functional uses of finger millet in various food products.
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Most relevant research papers on this topic
Profile of phenolic compounds and antioxidant activity of finger millet varieties.
Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (ragi, Eleusine coracana Indaf-15).
A comparative study of the phenolic compounds and in vitro antioxidant capacity of finger millets from different growing regions in Malawi
Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum).
Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability
Effect of Fermentation and Cooking on Soluble and Bound Phenolic Profiles of Finger Millet Sour Porridge.
Evaluation of antioxidant and antimicrobial properties of finger millet polyphenols (Eleusine coracana).
Influence of phenolics in finger millet on grain and malt fungal load, and malt quality
Phenolic Profile, Antioxidant, and Antidiabetic Potential Exerted by Millet Grain Varieties
Malting Period Effect on the Phenolic Composition and Antioxidant Activity of Finger Millet (Eleusine coracana L. Gaertn) Flour
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