Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour

Foods

JeongWon Heo¹  DongHa Cho¹  Md Adnan¹  DaIn Jeong¹  CheolHo Park¹  MdObyedul Kalam Azad¹  MostTahera Naznin²  JungDae Lim³  ByoungJae Park⁴  Timnoy Salitxay⁵ 

[1] Department of Bio-Health Technology, College of Biomedical Science, Kangwon National University, Chuncheon 24341, Korea;Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Box 103 23053 Alnarp, Sweden;Department of Herbal Medicine Resource, Kangwon National University, Samcheok 25949, Korea;Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan;Laos-Korea Science and Technology Center, Souphanouvong University, Luangprabang 0603, Laos;

关键词: broomcorn millet;    processing methods;    total phenolic;    flavonoid;    antioxidant capacity;   

DOI  :  10.3390/foods8070230

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown