Optimization and evaluation of foxtail millet (

Advances in the novel and green-assisted techniques for extraction of bioactive compounds from millets: A comprehensive review

Millets are rich in nutritional and bioactive compounds, including polyphenols and flavonoids, and have the potential to combat malnutrition and various diseases. However, extracting these bioactive compounds can be challenging, as conventional methods are energy-intensive and can lead to thermal degradation. Green-assisted techniques have emerged as promising methods for sustainable and efficient extraction. This review explores recent trends in employing green-assisted techniques for extracting bioactive compounds from millets, and potential applications in the food and pharmaceutical industries. The objective is to evaluate and comprehend the parameters involved in different extraction methods, including energy efficiency, extraction yield, and the preservation of compound quality. The potential synergies achieved by integrating multiple extraction methods, and optimizing extraction efficiency for millet applications are also discussed. Among several, Ultrasound and Microwave-assisted extraction stand out for their rapidity, although there is a need for further research in the context of minor millets. Enzyme-assisted extraction, with its low energy input and ability to handle complex matrices, holds significant potential. Pulsed electric field-assisted extraction, despite being a non-thermal approach, requires further optimization for millet-specific applications, are few highlights. The review emphasizes the importance of considering specific compound characteristics, extraction efficiency, purity requirements, and operational costs when selecting an ideal technique. Ongoing research aims to optimize novel extraction processes for millets and their byproducts, offering promising applications in the development of millet-based nutraceutical food products. Therefore, the current study benefits researchers and industries to advance extraction research and develop efficient, sustainable, and scalable techniques to extract bioactive compounds from millets.

Vanillin extracted from Proso and Barnyard millets induce apoptotic cell death in HT-29 human colon cancer cell line

In the present study, we hypothesized that the active compound extracted from Proso and Barnyard millets inhibits cell proliferation and apoptosis induction in colon cancer cell line. The bioactive compounds from these millets were purified by supercritical fluid extraction and their structure was elucidated using spectroscopic methods. Extracted bioactive components from these millets were similar in chemical structure to the phenolic aldehyde-Vanillin [4-Hydroxy-3-methoxybenzaldehyde]. Cell proliferative effect was assessed by MTT assay using HT-29 cell line. Compound 1 significantly inhibited the proliferation of HT-29 cells when treated with concentrations of 250 µg/ml and 1,000 µg/ml for 48 h, while compound 2 moderately inhibited the proliferation of the HT-29 cell line at the same concentration and time period. Cytotoxic activity of extracted compounds by the release of lactate dehydrogenase confirms that these compounds were not toxic to the cells at 250 µg/ml of compounds 1 and 2. In addition, flow cytometry results show a significant cell arrest in the G0/G1 phase and increase in the apoptotic cells in sub G0 phase, in a dose-dependent manner when compared with the control. The conclusion of this study suggests that the anticancer property of these millets is mediated through the presence of vanillin.

The effects of process technology on the physicochemical properties of peony seed oil

Peony seed oils (PSOs) were prepared using supercritical CO2 (SC) and compared with soxhlet extraction (SE) and mechanical screw press extraction (SPE) methods. The fatty acid compositions of the oils were determined, and the physicochemical properties of the oils, including free radical-scavenging activity, α-amylase and α-glucosidase inhibition, thermal and rheological properties were evaluated. The unsaturated fatty acids in the SE oils were higher than SC and SPE oils due to the higher percentage of olefinic, allylic methylene and allylic methine protons in the SE oils. The SPE oils also displayed the highest DPPH and ABTS+ radical scavenging activity at the tested concentrations. However, the SE oils showed stronger inhibitory effects on α-amylase and α-glucosidase enzymes under in vitro conditions when compared with the other oil samples. The three oils had similar melting and crystalline point due to similar contents of fatty acids (FAs). The SC oils had a lower Ea than the others.