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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 2
First page : (569) Last page : (574)
Article doi: http://dx.doi.org/10.18782/2320-7051.2632

A Comprehensive Evaluation of Total Phenolics, Flavonoids Content and In-Vitro Antioxidant Capacity of Selected 18 Cereal Crops

Hitesh Kumar* and Charanjit Kaur
Division of Food Science and Post Harvest Technology,
Indian Agricultural Research Institute, New Delhi-110012
*Corresponding Author E-mail: hitesh.3971@gmail.com
Received: 25.02.2017  |  Revised: 8.03.2017   |  Accepted: 10.03.2017  

 ABSTRACT

The anti-oxidant activity of extracts from 18 cereal crops were evaluated for their phenolic (TPH), flavonoids (TF) and antioxidant activity (AOX). Antioxidant activity mg/100g was evaluated using the in-vitro assay viz ferric reducing antioxidant activity power (FRAP), cupric antioxidant activity (CUPRAC) and 2,2-diphenyl picryl hydrazyl (DPPH) Large significant variation was observed (p<0.05) amongst cereal and between their varieties and content ranged from beans displayed significantly (p<0.05) higher phenolics and flavonoids content than cereals, millets. Black gram followed by finger millet, pearl millet, kidney bean and black soyabean had the highest TPH ranging from 488.41, 394.4, 254.30 and 229.90 GAE/100g respectively. TF content ranged from 8.84-116.89 mg CE/100G. AOX in FRAP, DPPH and CUPRAC assays ranged from 2.31-8.29, 6.10-15.03 and 0.65-4.68 ┬Ámol TE/g. The results indicate that cereals, millet and beans containing high phenolics may provide a source of dietary antioxidants.

Key words: Phenolics, Flavonoids, antioxidant activity, Cereals, Beans, Millets

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Kumar, H. and Kaur, C., A Comprehensive Evaluation of Total Phenolics, Flavonoids Content and In-Vitro Antioxidant Capacity of Selected 18 Cereal Crops, Int. J. Pure App. Biosci.5(2): 569-574 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2632