Estimation of phenolic acids in different preparations of seeds of finger millet (Eleusine coracana):: Their possible implications in human health

摘要

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, P-Cat-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. Introduction Finger millet (Eleusine coracana subsp. coracana) and its wild relatives are members of the Chloridoideae, one of the four primary subfamilies of the grass family Poaceae. The Chloridoideae have received much less attention than any other grass lineage. Only finger millet is found among the Chloridoideae as an important cereal crop. It is grown in over 4 million hectares and is the primary food of millions of people in dry-land regions of East Africa, Central Africa and Southern India. The seeds have high nutritional value as they are rich source of calcium, iron and methionine (1). Mugula, and Lyimo (2) evaluated the nutritional quality and acceptability of finger millet-based food (tempe) as potential weaning foods in Tanzania, which became very popular among the rural people. Use of fermented flour of finger millets increases the availability of protein, starch and minerals in human body which inhibits Salmonella typhimurium and Escherichia coli (3, 4, 5, 6). Several epidemiological studies have consistently shown that consumption of fruits and vegetables, as well as grains, has been strongly associated with reduced risk of chronic diseases such as cardiovascular disease, cancer, diabetes, Alzheimer's disease, cataracts and age-related functional decline (7, 8, 9, 10, 11). The antioxidant characteristics of plant-based bio-product can be attributed to the available amount of polyphenols (12). Until recently most of the nutritional interests in polyphenols was in the deleterious effect caused by the ability of polyphenols to bind and precipitate macromolecules such as dietary protein, carbohydrates and digestive enzymes and thereby reducing food digestibility (13, 14, 15). However, interest in food phenolics has increased because of their anti-oxidant and free radical scavenging ability (11). Polyphenols are products of secondary metabolism of plants and distributed in plant organs with maximum amount in seeds specially in spices (16). They are synthesized biogenetically from two main pathways, e.g., the shikmate and the acetate pathways (17, 18). Natural polyphenols can range from simple molecules such as phenolic acids, to highly polymerized compounds, such as tannin. Several bioactive phytochemicals, non-nutrient plant compounds in fruits, vegetables, grains and other plant foods prepared from the grains may have been linked in the reductions of the risks of several major chronic diseases (11, 19). Ravikumar and Seethrarm et al. (20) reported that E. coracana is resistant against Pyricularia grisea due to the presence of preformed structural and biochemical defense. Gowda et al. (21) reported the relationship of protein, phenols and tannins with blast disease in finger millets. Increasing evidences suggest that the antioxidant activity of phytochemicals (phenolic acids) in fruits and vegetables may have a greater impact on human health and plant diseases. Keeping this in view experiments were conducted to analyze phenolic acids of different preparations of seeds of E