EVALUATION OF ANTIOXIDANT CONTENTS AND ACTIVITY OF REGIONAL WHOLE GRAINS, COOKED AND ENRICHED FOODS OF NORTH KARNATAKA

Article Id: ARCC1187
Citation :- EVALUATION OF ANTIOXIDANT CONTENTS AND ACTIVITY OF REGIONAL WHOLE GRAINS, COOKED AND ENRICHED FOODS OF NORTH KARNATAKA.Asian Journal Of Dairy and Food Research.2011.(30)
Sridevi*, Nirmala B. Yenagi, Basavaraj, R.R. Hanchinal and P.W. Basarkar
Address : Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad - 580 005, India.

Abstract

Regional whole grain cereals and millets of North Karnataka are being recognized for
nutritional and unique processing qualities. The present investigation was undertaken to study
antioxidant contents (polyphenol, phytic acid and trace elements) and antioxidant activity of
selected regional whole grain cereals, cooked and enriched foods. Antioxidant activity of food
extracts were evaluated by spectrophotometric method against stable 1, 1-diphenyl-2-
picrylhydrazyl radical (DPPH). The highest polyhenol content was observed in common sorghum
for whole grains and cooked. Whereas, for enriched foods the highest polyphenol was observed
in foxtail millet and similar results were also observed for phytic acid. Significant reduction was
observed during cooking of traditional foods for polyphenol content. The highest zinc and copper
content was found to be highest in foxtail millet. The highest manganese content was observed
to be in common sorghum. Antioxidant activity ranged between 5.16 to 68.67 per cent for
different processed foods. The enrichment of traditional foods with added natural food ingredients
not only increased the polyphenol content and radical scavenging activity but also enhanced
the aesthetic quality and sensory characteristics.

Keywords

Whole grains Antioxidants Enrichment Antioxidant activity.

References

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