Variability in total phenolic content of pearl millet genotypes
inbreds and designated B-lines
Keywords:
Pearl millet, variability, total phenolic, inbred linesAbstract
Total phenols of the 90 pearl millet genotypes comprising 46 each of inbreds and designated B-lines (maintainer of CMS lines) grown during kharif-2013 was estimated and those of the 27 genotypes (9 inbreds and 18 designated B-lines) selected during kharif-2013 further grown during kharif-2014 and estimated total phenolic content. Across the groups, pearl millet genotypes showed a significant and marked variation during both the seasons. It varied from rom 175 to 435 mg catechol equi./100g during kharif-2013 and from 191 to 387 mg catechol equi./100g dring kharif 2014. The mean total phenolic content of two seasons (kharif-2013 and kharif-2014) of selected lines varied from 199 to 400 mg catechol equi./100g. During both the seasons designated B lines showed lower mean total phenolic content than that of inbred lines. On the basis of mean performance during kharif-2013 and kharif-2014 HTP 94/54, LPBL 10/112, HMS 14B and HMS 21B were identified as low total phenols containing lines whereas, DPHBL-11-123, HBL 112/H12/1011, HMS 36B and HMS 53B were identified as high phenolic containing pearl millet lines.
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References
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Chethan S & Malleshi NG. 2007. Isolation & characterization of finger millet polyphenols. Food Chemistry, 105: 862-870.
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Griffths DW. 1979. Inhibition of digestive enzymes by extracts of field bean (Vigna faba). Journal of food Science & Agriculture, 30:458-462.
Hegde PS & Chandra TS. 2005. ESR spectroscopy study reveals higher free radicals quenching potential in kodo millet (Paspalum scrobiculatum) compared to other millets. Food Chemistry, 92:177-182.
Jain S & Chugh LK. 2013. Biochemical studies on shelf life of pearl millet [Pennisetum glaucum (L.) R. Br.] flour. M.Sc. Thesis, CCS HAU, Hisar, India.
Katina K, Arendt E, Liukkonen KH, Autio K, Flander L, & Poutanen K. 2005. Potential of sourdough for healthier cereal products. Trends in Food Science & Technology, 16:104-112.
Khetarpaul N & Chauhan BM. 1991. Effect of pure sequential culture fermentation by yeasts & lactobacilli on HCI-extractability of mineral from pearl millet. Food Chemistry, 39:347-355.
Lestienne I, Icard-Verniere C, Mouquet C, Picq C & Treche S. 2005.. Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contents. Food Chemistry, 89:421-425.
Loomis WD 1969. Removal of phenolic compounds & the isolation of plant enzymes. In: Methods in Enzymology, J.M. Lowenstein, ed. 13:555-563.
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Nambiar VS, Sareen N, Daniel M & Gallego EB 2012. Flavonoids & phenolic acids from pearl millet (Pennisetum glaucum) based foods & their functional implications. Functional Foods in Health & Disease, 2(7):251-264.
Pawar VD & Parlikar GS. 1990. Reducing the polyphenols and phytate & improving the protein quality of pearl millet by dehulling & soaking. Journal of Food Science & Technology, 27(3):140-143.
Reddy VP, Faubion JM & Hoseney RC. 1986. Odor generation in ground, stored pearl millet. Cereal Chemistry, 63(5):403-406.
Reichert RD. 1979. The pH sensitive pigments in pearl millet. Cereal Chemistry, 56:291-294.
Reichert, R.D., Younger, C.C. & Christensen, D.A. (1980) Polyphenols in Pennisetum millet. In: Polyphenols in Cereal & Legumes. J.H. Hulse (ed.) NRCC No. 17383. International Development Centre: Ottawa, ON. Pp. 50-80.
Shahidi F. 2000. Antioxidants in food and food antioxidants. Nahrung, 44:158–163.
Sharma A. 2006. Studies on the development of rancidity in stored flour of pearl millet (Pennisetum glaucum (L.) R. Br.) grains. M.Sc. Thesis, HAU, Hisar, India.
Shobana S, Sreerama YN & Malleshi NG. 2009. Composition & enzyme inhibitory properties of finger millet (Eleusine coracana L.) seed coat phenolics: Mode of inhibition of α-glucosidase & pancreatic amylase. Food Chemistry, 115:1268-1273.
Singh U. 1984. The inhibition of digestive enzymes by polyphenols of chickpea and pigeon pea. Nutrition Reporter International, 29:745.
Subba Rao MVSS & Muralikrishna G. 2002. Evaluation of the antioxidant properties of free & bound phenolic acids from native & malted finger millet (Ragi, Eleusine coracana, Indaf-15). Journal of Agricultural & Food Chemistry, 50:889-892.
Thompson LU & Yoon JH. 1984. Starch digestibility as affected by polyphenol & phytic acid. Journal of Food Science, 49:1228-1229.
Varsha V, Asna U & Malleshi NG. 2009. Evaluation of antioxidant & antimicrobial properties of finger millet polyphenols (Eleusine coracana). Food Chemistry, 114:340-346.
Yadav RK. 2003. Biochemical changes during storage of pearl millet. M.Sc.Thesis, CCS HAU, Hisar, India.
Bangar MU, Bhite BR, Kachare DP & Chavan JK. 1999. Role of phenolics & polyphenol oxidizing enzymes in odour generation in pearl millet meal. Journal of Food Science Technology, 36(6):535-537.
Birzer DM, Klopfenstein CF & Leipold HD. 1987. Goitre causing compounds found in pearl millet. Nutrition Reporter International, 36:131.
Chandrasekara A & Shahidi F. 2011. Determination of antioxidant activity in free & hydrolysed fractions of millet grains & characterization of their phenolic properties by HPLC-DAD-ESI-MS. Journal of Functional Foods, 3:144-158.
Chandrasekara A, Naczk M, & Shahidi F. 2012. Effect of processing on the antioxidant activity of millet grains. Journal of Food Chemistry, 133:1-9.
Chavan JK & Hash CT. 1998. Biochemical constituents related to odour generation in some ICRISAT pearl millet materials. ISMN, 39:151-152.
Chethan S & Malleshi NG. 2007. Isolation & characterization of finger millet polyphenols. Food Chemistry, 105: 862-870.
Gaitan E, Lindsay RH, Reichert RD, Ingabar SH, Cooksey RC, Legan J, Meydrech EF, Hill J & Kubota K. 1989. Antithyroid and goitrogenic effects of millet: Role of C-glycosylflavones. Journal of Clinical Endocrinology and Metabolism, 68:707.
Griffths DW. 1979. Inhibition of digestive enzymes by extracts of field bean (Vigna faba). Journal of food Science & Agriculture, 30:458-462.
Hegde PS & Chandra TS. 2005. ESR spectroscopy study reveals higher free radicals quenching potential in kodo millet (Paspalum scrobiculatum) compared to other millets. Food Chemistry, 92:177-182.
Jain S & Chugh LK. 2013. Biochemical studies on shelf life of pearl millet [Pennisetum glaucum (L.) R. Br.] flour. M.Sc. Thesis, CCS HAU, Hisar, India.
Katina K, Arendt E, Liukkonen KH, Autio K, Flander L, & Poutanen K. 2005. Potential of sourdough for healthier cereal products. Trends in Food Science & Technology, 16:104-112.
Khetarpaul N & Chauhan BM. 1991. Effect of pure sequential culture fermentation by yeasts & lactobacilli on HCI-extractability of mineral from pearl millet. Food Chemistry, 39:347-355.
Lestienne I, Icard-Verniere C, Mouquet C, Picq C & Treche S. 2005.. Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contents. Food Chemistry, 89:421-425.
Loomis WD 1969. Removal of phenolic compounds & the isolation of plant enzymes. In: Methods in Enzymology, J.M. Lowenstein, ed. 13:555-563.
Malik CP and Singh SB. 1980. In: Plant enzymology and histoenzymology. Kalyani Publishers, New Delhi, p. 53.
Nambiar VS, Sareen N, Daniel M & Gallego EB 2012. Flavonoids & phenolic acids from pearl millet (Pennisetum glaucum) based foods & their functional implications. Functional Foods in Health & Disease, 2(7):251-264.
Pawar VD & Parlikar GS. 1990. Reducing the polyphenols and phytate & improving the protein quality of pearl millet by dehulling & soaking. Journal of Food Science & Technology, 27(3):140-143.
Reddy VP, Faubion JM & Hoseney RC. 1986. Odor generation in ground, stored pearl millet. Cereal Chemistry, 63(5):403-406.
Reichert RD. 1979. The pH sensitive pigments in pearl millet. Cereal Chemistry, 56:291-294.
Reichert, R.D., Younger, C.C. & Christensen, D.A. (1980) Polyphenols in Pennisetum millet. In: Polyphenols in Cereal & Legumes. J.H. Hulse (ed.) NRCC No. 17383. International Development Centre: Ottawa, ON. Pp. 50-80.
Shahidi F. 2000. Antioxidants in food and food antioxidants. Nahrung, 44:158–163.
Sharma A. 2006. Studies on the development of rancidity in stored flour of pearl millet (Pennisetum glaucum (L.) R. Br.) grains. M.Sc. Thesis, HAU, Hisar, India.
Shobana S, Sreerama YN & Malleshi NG. 2009. Composition & enzyme inhibitory properties of finger millet (Eleusine coracana L.) seed coat phenolics: Mode of inhibition of α-glucosidase & pancreatic amylase. Food Chemistry, 115:1268-1273.
Singh U. 1984. The inhibition of digestive enzymes by polyphenols of chickpea and pigeon pea. Nutrition Reporter International, 29:745.
Subba Rao MVSS & Muralikrishna G. 2002. Evaluation of the antioxidant properties of free & bound phenolic acids from native & malted finger millet (Ragi, Eleusine coracana, Indaf-15). Journal of Agricultural & Food Chemistry, 50:889-892.
Thompson LU & Yoon JH. 1984. Starch digestibility as affected by polyphenol & phytic acid. Journal of Food Science, 49:1228-1229.
Varsha V, Asna U & Malleshi NG. 2009. Evaluation of antioxidant & antimicrobial properties of finger millet polyphenols (Eleusine coracana). Food Chemistry, 114:340-346.
Yadav RK. 2003. Biochemical changes during storage of pearl millet. M.Sc.Thesis, CCS HAU, Hisar, India.
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Published
2016-06-20
How to Cite
Berwal, M. K., Chugh, L. K., Goyal, P., & Kumar, R. (2016). Variability in total phenolic content of pearl millet genotypes: inbreds and designated B-lines. Journal of Agriculture and Ecology, 1(1), 41–49. Retrieved from https://saaer.org.in/journals/index.php/jae/article/view/9
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