U. P. Singh, S. Maurya, Amitabh Singh, Mandavi Singh
{"title":"五谷籽不同制剂中酚酸的估计:*它们对人体健康的可能影响","authors":"U. P. Singh, S. Maurya, Amitabh Singh, Mandavi Singh","doi":"10.5580/d5b","DOIUrl":null,"url":null,"abstract":"HPLC analysis for phenolic acids of seeds of six varieties (Gaza, KM-252, PES-400, Ranichauri, VL-146, VL-149) and a local variety and their different preparations, i. e., dry, water soaked, cooked seeds, flour and bread of E. coracana indicated that dry seeds of some cultivars are rich in phenolic acids. Variety Ranichauri (Local varieties) and KM-252 had five and four phenolic acids respectively, in which GA was maximum. Gaza, Vl-146 and VL-149 had three phenolic acids in which gallic acid was maximum Water soaked seeds of the above mentioned cultivars gave similar results in which GA was maximum in most of them followed by TA, VA, Chl-A and Caf-A. Water extract of seeds showed several water-soluble phenolic acids such as TA, GA, PCat-A, FA, Chl-A, CA. Among them, P-Cat-A (592.05 μg/g) and FA (147.52 μg/g) were present in good amount. Dry and cooked seeds, extract of boiled seeds, flour and bread also had several phenolic acids in good amount.","PeriodicalId":107168,"journal":{"name":"The Internet Journal of Alternative Medicine","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2007-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Estimation of phenolic acids in different preparations of seeds of finger millet (Eleusine coracana):: Their possible implications in human health\",\"authors\":\"U. P. Singh, S. Maurya, Amitabh Singh, Mandavi Singh\",\"doi\":\"10.5580/d5b\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"HPLC analysis for phenolic acids of seeds of six varieties (Gaza, KM-252, PES-400, Ranichauri, VL-146, VL-149) and a local variety and their different preparations, i. e., dry, water soaked, cooked seeds, flour and bread of E. coracana indicated that dry seeds of some cultivars are rich in phenolic acids. Variety Ranichauri (Local varieties) and KM-252 had five and four phenolic acids respectively, in which GA was maximum. Gaza, Vl-146 and VL-149 had three phenolic acids in which gallic acid was maximum Water soaked seeds of the above mentioned cultivars gave similar results in which GA was maximum in most of them followed by TA, VA, Chl-A and Caf-A. Water extract of seeds showed several water-soluble phenolic acids such as TA, GA, PCat-A, FA, Chl-A, CA. Among them, P-Cat-A (592.05 μg/g) and FA (147.52 μg/g) were present in good amount. Dry and cooked seeds, extract of boiled seeds, flour and bread also had several phenolic acids in good amount.\",\"PeriodicalId\":107168,\"journal\":{\"name\":\"The Internet Journal of Alternative Medicine\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2007-12-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Internet Journal of Alternative Medicine\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5580/d5b\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Internet Journal of Alternative Medicine","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5580/d5b","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Estimation of phenolic acids in different preparations of seeds of finger millet (Eleusine coracana):: Their possible implications in human health
HPLC analysis for phenolic acids of seeds of six varieties (Gaza, KM-252, PES-400, Ranichauri, VL-146, VL-149) and a local variety and their different preparations, i. e., dry, water soaked, cooked seeds, flour and bread of E. coracana indicated that dry seeds of some cultivars are rich in phenolic acids. Variety Ranichauri (Local varieties) and KM-252 had five and four phenolic acids respectively, in which GA was maximum. Gaza, Vl-146 and VL-149 had three phenolic acids in which gallic acid was maximum Water soaked seeds of the above mentioned cultivars gave similar results in which GA was maximum in most of them followed by TA, VA, Chl-A and Caf-A. Water extract of seeds showed several water-soluble phenolic acids such as TA, GA, PCat-A, FA, Chl-A, CA. Among them, P-Cat-A (592.05 μg/g) and FA (147.52 μg/g) were present in good amount. Dry and cooked seeds, extract of boiled seeds, flour and bread also had several phenolic acids in good amount.