IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

Estimation Of Bioactive Components In Indian Cereals And Pulses

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Latesh, Suman Bhambu


Background: Cereals and pulses are primary staple foods and often contribute a major portion of daily human energy and protein intake all over the world. Consuming whole grain cereals and pulses showed protective effects against various chronic diseases as documented in various research articles. However, potential benefits of combined intake of whole cereals and pulses about amino acid nutrition are rarely contributed in literature. There is significant evidence which proves that key bioactive components of whole grain cereals and pulses are structurally different and hence may be optimized to provide complementary health benefits. Among the most common whole grain bioactive components are polyphenols, vitamins, minerals and dietary fiber. Polyphenols are the most common natural antioxidants in the human diet. They are the phenolic compounds that are widely spread in all plant foods. The polyphenols are divided into three major classes mainly phenolic acids, flavonoids and tannins. These compounds have beneficial health effects related to their antioxidant (Vinson et al. 2005), anti-inflammatory properties, cardio-protective, chemo-preventive and neuro-protective properties. Due to their health promoting and disease-preventive properties, polyphenols are also called functional foods. Objective: The study was conducted to determine total phenolic content in various cereals and pulses. Total phenolic content estimated in cereals and pulses were compared. Materials and Methods: Total phenols are estimated by Folin Denis reagent that produces blue color with polyphenols. Tannic acid was used as standard and results were expressed as tannic acid equivalent (Singh and Jambunathan, 1981). Result and Discussion: Polyphenol content in cereals and pulses has been determined. Bajra flour contains the highest content of polyphenols 640.66±121.50 mg/100g tannic acid equivalent on a dry weight basis as compared to rice and wheat flour. The lowest polyphenol content was found in rice. Mean polyphenol content in pulses ranged between 73.66-1303mg/100g. Green gram whole had the highest (1303 mg/100g) polyphenol content, whereas green peas had the lowest (73.66mg/100g). Total polyphenol content in the present study showed variation within cereals and pulses estimated. Conclusion: Keeping in view health benefits of polyphenols as natural antioxidants, antioxidants rich diet must be consumed widely in daily.

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