Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 2 No. 7 (2012): July 2012 / Research Articles Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications Authors Vanisha S. Nambiar Department of Foods and Nutrition, A WHO Collaborating Center for Promoting Health and Nutrition, Faculty of Family and Community Sciences, The M S University of Baroda, Vadodara, Gujarat, 390002 Neha Sareen Department of Foods and Nutrition, A WHO Collaborating Center for Promoting Health and Nutrition, Faculty of Family and Community Sciences, The M S University of Baroda, Vadodara, Gujarat, 390002 Mammen Daniel Division of Phytochemistry, Department of Botany, Faculty of Science, The MS University of Baroda, Vadodara, Gujarat, 390002 Erick B. Gallego Harvest Plus, c/o IFPRI/CIAT, 2033 K Street, NW, Washington, DC 20006 DOI: https://doi.org/10.31989/ffhd.v2i7.85 Abstract Background: Pearl millet (Pennisetum glaucum), considered a poor man’s cereal, may be a repository of dietary antioxidants, especially flavonoids and phenolic acids, which provide bioactive mechanisms to reduce free radical induced oxidative stress and probably play a role in the prevention of ageing and various diseases associated with oxidative stress, such as cancer, cardiovascular, and neurodegenerative diseases. Objective: The present study focused on the identification of individual flavonoids and phenolic acids from seven commercial varieties of pearl millet and five samples of pearl millet-based traditional recipes of Banaskantha, Gujarat, India. Methods: Total phenols were determined by the Folin-Ciocalteu method, and individual polyphenol separation included the isolation and identification of (a) flavonoids, (b) phenolic acids, and (c) glycoflavones involving interaction with diagnostic reagents and paper chromatographic separation of compounds and their UV-visible spectroscopic studies including hypsochromic and bathchromic shifts with reagents such as AlCl3, AlCl3/HCl, NaOMe, NaOAc, and NaOAc/H3PO3. Five traditional recipes consumed in the pearl millet producing belt of Banaskantha, Gujarat, India, were standardized in the laboratory and analyzed for phenol and individual flavonoids. Results: Total phenols in raw samples ranged from 268.5 - 420mg/100g of DW and 247.5 - 335mg/100g of DW in cooked recipes. The commonly identified flavonoids were tricin, acacetin, 3, 4 Di-OMe luteolin, and 4-OMe tricin. Five phenolic acids were identified: namely vanilic acid, syringic acid, melilotic acid, para-hydroxyl benzoic acid, and salicylic acid. Conclusion: The presence of flavonoids, such as tricin, acacetin, 3, 4 Di-OMe luteolin, and 4-OMe tricin, indicate the chemopreventive efficacy of pearl millet. They may be inversely related to mortality from coronary heart disease and to the incidence of heart attacks in the pearl millet consuming belts of the world. Keywords: Polyphenols, Antioxidant, Flavonoids, Total Phenols, Pearl Millet (raw and cooked) (Pennisetum glaucum), Banaskantha, Gujarat Downloads [Abstract] [Full Article] Published 2012-07-05 Issue Vol. 2 No. 7 (2012): July 2012 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com