Samtiya Mrinal, Chandratre Gauri A, Dhewa Tejpal, Badgujar Prarabdh C, Sirohi Ranjna, Kumar Ankur, Kumar Ashwani
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028 India.
Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031 India.
J Food Sci Technol. 2023 Mar;60(3):1065-1076. doi: 10.1007/s13197-022-05452-x. Epub 2022 Apr 16.
Seven indigenous pearl millet varieties, including non-bio-fortified (HC-10 & HC-20) and bio-fortified (Dhanashakti) and bio-fortified hybrids, viz., AHB-1200, HHB-299, HHB-311, and RHB-233, were studied in the present work. There was not any significant difference observed in the crucial anti-nutrients content, i.e., phytate (24.88-32.56 mg/g), tannin (3.07-4.35 mg/g), and oxalate (0.33-0.43 mg/g). Phytochemical content and antioxidant activity showed significantly high ( < 0.05) TPC and FRAP, TFC, and DPPH radical scavenging activity in the HHB 299 and Dhanashakti, respectively. Quantitative analysis of polyphenols by HPLC (first report on these varieties) revealed that HHB-299 has the highest amount of gallic acid. Fatty acid profiling by GC-FID showed that Dhanashakti, AHB-1200, and HHB-299 have rich monounsaturated fatty acid (MUFA) and polyunsaturated fatty acids (PUFA). Mineral analysis by ICP-OES showed high iron (87.79 and 84.26 mg/kg) and zinc (55.05 and 52.43 mg/kg) content in the HHB-311 and Dhanashakti, respectively. Results of the present study would help facilitate the formulation of various processed functional food products (RTC/RTE) that are currently not reported/unavailable.
The online version contains supplementary material available at 10.1007/s13197-022-05452-x.
本研究对7个本土珍珠粟品种进行了研究，包括非生物强化品种（HC - 10和HC - 20）、生物强化品种（达纳沙克蒂）以及生物强化杂交品种，即AHB - 1200、HHB - 299、HHB - 311和RHB - 233。关键抗营养成分，即植酸盐（24.88 - 32.56毫克/克）、单宁（3.07 - 4.35毫克/克）和草酸盐（0.33 - 0.43毫克/克）的含量未观察到任何显著差异。植物化学含量和抗氧化活性分别在HHB 299和达纳沙克蒂中显示出显著高（<0.05）的总酚含量（TPC）、铁还原抗氧化能力（FRAP）、总黄酮含量（TFC）和二苯基苦味酰基自由基清除活性（DPPH）。通过高效液相色谱法（HPLC，这些品种的首次报道）对多酚进行定量分析表明，HHB - 299含有最高量的没食子酸。通过气相色谱 - 火焰离子化检测法（GC - FID）进行的脂肪酸谱分析表明，达纳沙克蒂、AHB - 1200和HHB - 299含有丰富的单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）。通过电感耦合等离子体质谱法（ICP - OES）进行的矿物质分析表明，HHB - 311和达纳沙克蒂中铁含量分别较高（87.79和84.26毫克/千克）和锌含量分别较高（55.05和52.43毫克/千克）。本研究结果将有助于促进目前未报道/不可用的各种加工功能性食品（即食/即烹食品）的配方制定。
在线版本包含可在10.1007/s13197 - 022 - 05452 - x获取的补充材料。
