Comparative analysis of in vitro antidiabetic and antioxidant activity of different supernatant liquids ( millets soaked water) of different millets

Abstract

This study assessed four distinct millet grains' possible antidiabetic and antioxidant qualities in vitro. The highest levels of flavonoids (115.8 mg CE/100 g) and total phenolics (136.4 mg FAE/100 g) were found in finger Italian millet. The maximum concentrations of ABTS radical scavenging activity (IC50 = 362.40 µg/mL and 381.65 µg/mL, respectively) and DPPH (IC50 = 359.6 µg/mL and 436.25 µg/mL, respectively) were found in barnyard and finger Italian millet. The percentage inhibition of ?-glucosidase (18.07 µg/mL) and ?-amylase (10.56 µg/mL) was also significantly lower in finger Italian millet compared to acarbose (IC50 = 59.34 µg/mL and 27.73 µg/mL, respectively), and the formation of AGEs (33.68 µg/mL) compared to aminoguanidine (AG) (52.30 µg/mL). Flavonoids comprised all eight phenolic chemicals found in finger Italian millet, with flavanols being the most common subclass. Finger Italian millet has the potential to be developed as a functional food since its flavonoids, when combined, have significant roles in the prevention and control of type 2 diabetes.