ArticleMolecules (Basel, Switzerland)2018
Malting Period Effect on the Phenolic Composition and Antioxidant Activity of Finger Millet (
Article in Molecules (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 28 citations in OpenAlex.
- Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products.Foods (Basel, Switzerland) · 2025Review
- Effect of Fermentation Time on the Physicochemical Properties and Phenolic Composition of Malted Finger Millet Beverages.Food science & nutrition · 2025Article
- Physiochemical, Bio, Thermal, and Non-Thermal Processing of Major and Minor Millets: A Comprehensive Review on Antinutritional and Antioxidant Properties.Foods (Basel, Switzerland) · 2024Review
- Germination Promotes Flavonoid Accumulation of Finger Millet (Plants (Basel, Switzerland) · 2024Article
- The Phenolic Compounds' Role in Beer from Various Adjuncts.Molecules (Basel, Switzerland) · 2023Article
- Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential.Frontiers in nutrition · 2022Review
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study examined the influence of malting on the phenolic composition of two cultivars of finger millet using an ultra-performance liquid chromatography mass spectrometer. Total polyphenols and antioxidant activities of the grains were also evaluated using sorghum as an external reference. Catechin, epicatechin, quercetin, taxifolin, and hesperitin were isolated flavonoids, whereas protocatechuic acid was the phenolic acid detected in finger millet malt. Increases in the content of catechin, epicatechin, and protocatechuic acid were observed for 72 h and 96 h for brown finger millet and sorghum malt. Complete loss of taxifolin and hesperitin were observed with the malting period for finger millet cultivars. A similar loss was noted in the proanthocyanidin A1/A2 and catechin content of sorghum with malting time. The grain malt exhibited 2,2-diphenyl-1-picrylhydrazyl,2,2'-azinobis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging and iron reducing activities. Increased ABTS and iron reducing activity with malting time were observed for the finger millet cultivars. The study demonstrates the presence of hesperitin in finger millet, and also shows that 72 h and 96 h of malting enhanced the catechin, epicatechin, and protocatechuic acid content, in addition to the antioxidant activity of the grain.
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Registered trials
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