Antioxidant activities of Pearl millet (Pennisetum glaucum) and Little millet (Panicum sumatrense) in different in vitro models.
Author(s): Jayalaxmi Revankar, Divya K., Ankita Shamnani, Podili Koteswaraiah
Several epidemiological studies have shown that consumption of whole grains is associated with reduced risk of chronic diseases, which are attributed in part to their unique phytochemical composition. In the present study three varieties of pearl millet (ICMV 221, CO (CU) 9 and market variety) and one variety of little millet were used. The methanolic extracts of the grains were prepared and the total phenols and flavonoid content were estimated. The antioxidant activities of the extracts were measured using stable 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical by UV visible spectroscopy. The reducing power and metal chelating abilities were also determined. Pearl millet ICMV 221 had highest TPC (106.86±2.57 mg GAE/100g flour) whereas total flavonoid content was high in pearl millet CO (CU) 9 (40.22±2.41 mg CE/100g flour). The DPPH radical scavenging activity is highest for pearl millet CO (CU) 9 (70.39±2.57%) and lowest for little millet (39.87±2.0%). Pearl millet ICMV 221 and CO (CU) 9 showed highest reducing power (0.560 and 0.513 respectively). Pearl millet ICMV 221 showed highest metal chelating activity (88.45 %) compared to other millet varieties. The total flavonoid content (TFC) correlated well with DPPH radical scavenging activity(R=0.97618) and moderate correlation with reducing power ((R=0.55456). The total phenolic content (TPC) moderately correlated with DPPH radical scavenging activity. These findings suggest that pearl millet and little millet are rich source of phenolic antioxidants and their consumption may be useful in combating diseases in which free radicals are involved.
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