title: Antioxidant potential of aqueous extract of some food grain powder in meat model system.
abstract: In-vitro antioxidant activity of some food grains [sprouted mung bean (Vigna radiata), mung bean, sprouted chana (Cicer arietinum), chana, corn (Zea mays), methi (Trigonella foenum-graecum) and rajma (Phaseolus vulgaris)] powder extracts (FGE) was estimated by DPPH free radical scavenging activity (SA) method. Total phenolics and reducing power were also estimated in these extracts. The antioxidant potential of these extracts was also estimated in a meat model system. Total phenolics in FGE ranged from 66.9 ± 3.4 to 248.6 ± 11.1 mg TAE/gdw respectively which differed significantly (P < 0.01) among various groups. These extracts also showed remarkable DPPH radical scavenging activity (43.9 ± 1.1 % to 69.9 ± 2.9 %). The reducing powerOD700 was observed maximum (P < 0.01) in sprouted mung bean extract as compared to corn powder extract. The correlation between DPPH free radical SA v/s total phenolics was significant (P < 0.01) with R = 0.775. correlation between DPPH free radical SA v/s reducing power and total phenolics v/s reducing power was also significant (P < 0.01) with R value 0.907 and 0.682 respectively. FGE treated raw chicken breast meat showed better (P < 0.01) oxidative stability than control groups.
authors.affiliation: Livestock Products Technology, Central Institute of Post Harvest Engineering and Technology, Ludhiana, Punjab India 141004.
authors.forename: K
authors.initials: K
authors.lastname: Yogesh
authors.affiliation: Agriculture Structure and Process Engineering, Central Institute of Post Harvest Engineering and Technology, Ludhiana, Punjab India 141004.
authors.forename: S N
authors.initials: SN
authors.lastname: Jha
authors.affiliation: Livestock Products Technology, Central Institute of Post Harvest Engineering and Technology, Ludhiana, Punjab India 141004.
authors.forename: Tanbir
authors.initials: T
authors.lastname: Ahmad
keywords: DPPH; Food grains; Meat lipid; Reducing power; TBARs; Total phenolics