发芽对小米粉抗氧化活性、总酚、总黄酮及抗营养成分的影响

V. F. Abioye, G. Ogunlakin, G. Taiwo
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引用次数: 20

摘要

小米(Eleusina coracana)是一种小谷物,作为矿物质的良好来源,具有重要的营养价值。它还含有多酚,这是一种具有抗氧化活性的植物化学物质。小米食品的一些健康益处包括降低胆固醇、降血糖和抗溃疡的特性,这些特性与减少癌症、心血管疾病和其他疾病有关。谷子中含有大量的抗营养物质,使微量营养物质的生物可及性降低,这可能通过发芽等加工过程而降低。因此,本研究评价了萌发对小米粉抗氧化活性、总酚含量、总黄酮含量和抗营养成分的影响。小米种子预浸(9 h),室温萌发,于0 h、12 h、24 h、48 h、72 h、96 h采集样品,将萌发样品和未萌发样品(对照)晾干,磨成面粉进一步分析。测定了面粉的抗氧化活性、总酚含量、总黄酮含量和抗营养成分。总酚和单宁含量分别从38.46%到42.63%和33.33%到61.66%显著降低(p<0.05),黄酮类和抗氧化活性分别从26.66%到33.33%和48.30%到51.13%显著提高(p<0.05)。小米粉的抗营养成分随萌发天数的增加而降低。本研究表明,萌发可以提高小谷的抗氧化活性,降低其抗营养成分,从而增加其作为功能性食品的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Germination on Anti-oxidant Activity, Total Phenols, Flavonoids and Anti-nutritional Content of Finger Millet Flour
Finger millet (Eleusina coracana) is a minor cereal, nutritionally important as a good source of minerals. It also contains polyphenols which are phytochemicals with anti-oxidant activity. Some of the health benefits of millet foods include hypocholesterolemic, hypoglycemic and antiulcerative properties associated with reduced cancer, cardiovascular diseases, and others. High amounts of anti nutrients in finger millet make the micronutrients less bio-accessible which could be reduced by processing such as germination. Therefore, this study evaluated the effects of germination on anti-oxidant activity, total phenolic content, flavonoids and anti-nutritional content of finger millet flour. Finger millet seeds were presoaked (9 h), germinated at room temperature, and the samples collected at 0 h, 12 h, 24 h, 48 h, 72 h, and 96 h. The germinated sample and ungerminated samples (control) were dried and milled into flour for further analyzes. The flour samples were analyzed for anti-oxidant activity, total phenolic content, flavonoids and anti-nutritional content. Total phenolic and tannin content decreased significantly (p<0.05) in from 38.46% to 42.63% and 33.33% to 61.66%, respectively while flavonoid and anti-oxidant activity increased significantly (p<0.05) from 26.66% to 33.33% and 48.30% to 51.13%, respectively. There were reductions in the anti-nutritional contents of the finger millet flour with increase in the days of germination. This study revealed that germination could enhance the anti-oxidant activity of finger millet and reduce the anti-nutritional contents, hence increase its potential as a functional food.
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