Optimization of Pretreatments for Enhanced Polyphenols Retention and Antinutritional Factors Reduction in Minor Millets

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2026-07-10 Epub Date: 2026-05-25 DOI:10.1002/cche.70079

Jagbir Kaur, Gurpreet Kaur Dhillon, Monika Mahajan

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引用次数: 0

Abstract

Background/Objectives

Millets are a group of ancient cereal grains increasingly recognized for their nutritional and functional benefits. The purpose of the present study is to understand the effects of roasting, soaking, and microwave pretreatments on the bioactive components and anti-nutritional factors of six minor millet browntop, kodo, barnyard, proso, foxtail, and little millet.

Findings

Among untreated millets, browntop exhibited the highest levels of total phenolics (TPC; 149.72 ± 2.68 mg GAE/100 g), total flavonoids (TFC; 198.56 ± 2.89 mg QE/100 g), and antioxidant activity (75.6% DPPH inhibition). Roasting significantly enhanced total phenolic content (120%–260% increase), total flavonoid content (80%–85% increase), and antioxidant activity (260% increase in % DPPH inhibition) across all millet types, with 10 min of roasting emerging as the most effective duration. Soaking for 12 h increased TPC (27%–36%), TFC (3.5%), and antioxidant activity to 150% but longer durations led to degradation due to leaching and oxidation. Microwave treatments at moderate power levels (500–700 W for 2–4 min) improved bioactive composition with an increase of 120% in TPC, 25% in TFC, and about 77% in antioxidant activity. Soaking was most effective in reducing anti-nutritional factors like tannins (30%–60%) and phytic acid (50%–55%), followed by roasting, which led to 17% reduction in anti-nutritional factors.

Conclusion

Optimization of different pretreatments has identified roasting as the most effective pretreatment overall, providing a balanced improvement in functional components while moderately reducing anti-nutritional factors.

Significance/Novelity

These findings provide critical insights into optimizing millet processing techniques for enhanced nutritional and functional value.

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增强小小米多酚保留和降低抗营养因子预处理的优化

背景/目的小米是一种古老的谷物，其营养和功能价值越来越受到人们的重视。摘要本研究旨在了解焙烧、浸泡和微波预处理对褐头、小黍、稗子、黄豆、谷子和小黍等6种小小米生物活性成分和抗营养因子的影响。结果褐顶粒中总酚（TPC; 149.72±2.68 mg GAE/100 g）、总黄酮（TFC; 198.56±2.89 mg QE/100 g）和抗氧化活性（抑制DPPH 75.6%）最高。焙烧可显著提高所有谷子品种的总酚含量（提高120% ~ 260%）、总黄酮含量（提高80% ~ 85%）和抗氧化活性（DPPH抑制率提高260%），其中焙烧10 min效果最好。浸泡12小时可使TPC（27%-36%）、TFC（3.5%）和抗氧化活性提高至150%，但浸泡时间较长会导致浸出和氧化降解。中等功率（500-700 W, 2-4 min）微波处理提高了生物活性成分，TPC增加了120%，TFC增加了25%，抗氧化活性增加了约77%。浸泡对减少单宁（30%-60%）和植酸（50%-55%）等抗营养因子最有效，其次是烘烤，可减少17%的抗营养因子。结论通过对不同预处理方法的优化，焙烧是最有效的预处理方法，在适度降低抗营养因子的同时均衡地提高了功能成分。这些发现为优化谷子加工技术以提高其营养和功能价值提供了重要见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.