A COMPARATIVE STUDY ON THE BIOFUNCTIONAL PROPERTIES OF SELECTED MILLETS, PULSES AND GREEN LEAVES AND THEIR THERAPEUTIC EFFICIENCY AS DIETARY CONSTITUENTS

N. Thejaswi; S. Nagaraju; S.N. Pramod

doi:10.69889/ijfans.14855

Authors

N. Thejaswi Department of Studies in Food Technology, Davangere University, Shivagangothri, Davanagere – 577 007, Karnataka, India Author
S. Nagaraju Department of Studies and Research in Biochemistry, Jnanasiri Campus, Bidarakatte, Tumkur University, Tumkur – 572 103, Karnataka, India Author
S.N. Pramod Professor, Department of Studies in Food Technology, Davangere University, Shivagangotri, Davangere-577 007, Karnataka Author

DOI:

https://doi.org/10.69889/ijfans.14855

Keywords:

Antioxidant, Antibacterial, Wheat, Horse gram, Soybean, Spinach, Moringa

Abstract

Background: There is a need to explore comprehensive scientific data as a prerequisite to make food formulations and also to impart value addition. Aim: To assess the biopharmaceutical properties of the selected millets, pulses. and green leaves. Materials and Methods: Selected millets, pulses, and green leaves were subjected to successive solvent extraction by continuous hot extraction (Soxhlet) with 550 mL of double distilled water and ethanol. The antioxidant potential and antimicrobial activities of extracts were determined. Results: Significant differences (p<0.05) were observed in the antioxidant and antimicrobial activities of millets, pulses, and green leafy vegetables. Antioxidant activity increased in a concentration-dependent manner (25–150 mg/mL) in both ethanolic and aqueous extracts across DPPH, ABTS, TAA, and FRAP assays. Antimicrobial activity was greatest in spinach and fenugreek (Gram-positive: 31.33 mm; Gram-negative: 25.33 mm), followed by mint and moringa (28.33/23.33 mm and 27.33/23.33 mm, respectively). Conclusion: Millets, pulses, and green leafy vegetables are valuable natural sources of antioxidant and antimicrobial phytochemicals. Wheat among millets, horse gram and soybean among pulses, and spinach, moringa, and fenugreek among green leafy vegetables exhibited particularly high biological activity.