INTRODUCTION1 Millet and Sorghum are cereals and members of family Poaceae. There are many sorghum and millet types.

Sorghum :- Biomass , forage, grain, and sweet sorghum

Millet :- Common , foxtail, kodo, finger and pearl millet

(Leder, 2014)

Highly suitable for both food and feed purpose due to theirnutritional value (McKevith, 2004)

Rich sources of various bioactive compounds, mainly polyphenoliccompounds (Awika and Rooney, 2004)

And also;Antioxidant Compounds => Correlated to the lipid lowering activity

(De et al., 2011)

Health Benefits

Sample collection :- From field crops research and development institute, Mahailluppallama, Anuradhapura

Eight Samples=> Sorghum varieties -(Sorghum bicolor L. Moench) ,(Idal Irigu)

1. Sweet Sorghum

=> Millet types 1. Kodo Millet - (Paspalum scrobiculatum), (Amu)2. Foxtail Millet - (Setaria italica), (Thana hal)3. Proso Millet - (Panicum miliaceum), (Meneri) 4. Finger Millet - (Eleusine coaracana) ,(Kurakkan)

Reduce Risk

Cancers, Diabetes

Cardiovascular diseases

Neurological disorders

Disease associated with aging

OBJECTIVES2

Preparation of samples and methanolic extracts(Abeysekara et al., 2017 )

Determination Of Total Polyphenolic Content (TPC) - FolinCiocalteu’s Method

Phenols Phenolate anions

Heteropolyphospho-tungstates-molybdates

Standard Compound – Gallic acid Results expressed as mg gallic acid equivalents / g of sample (dry basis)

Determination Of Total Flavonoid Content (TFC) - AluminumChloride Method

Flavonoids + AlCl3

Standard Compound – QuercetinResults expressed as mg quercetin equivalents / g of sample (dry basis)

Determination of Lipase Inhibition Activity

MATERIALS AND METHODS

Proso Millet Kodo Millet Foxtail MilletOshadha Rawana White Finger Millet

Determination of Cholesterol Esterase Inhibition Activity

Standard Compound – SimvastatinResults expressed as - % of inhibition at 2 mg/ml concentration

Data were analyzed using Minitab 17 software and Mean separation by Tukey’s Honestly Significant Difference (HSD) multiple rank test (P < 0.05)

Dissolve in Dimethyl sulfoxide (DMSO)

Whole grain

Ground and took fine powder

Mixed 5 g of flour with 50 ml of 100 % methanol

Shook for extraction (room temperature, over night)

Filtered using filter papers

Evaporated the solvent(Rotavapour)

Freeze dried

PHENOLIC CONTENT AND PANCREATIC LIPASE AND CHOLESTEROL ESTERASE INHIBITORY ACTIVITIES OF SELECTED MILLET TYPES AND SORGHUM VARIETIES OF SRI LANKA

Jayathilaka SI 1, Abeysekera WPKM 2, Abeysekera WKSM 3*, Jayanath NY 1, Premakumara GAS 4, Wijewardana DCMSI 5

1Department of Food Science & Technology, Faculty of Agriculture, University of Peradeniya2Herbal Technology Section, Industrial Technology Institute, Colombo 07

3Department of Agricultural Technology, Faculty of Technology, University of Colombo4Department of Basic Science & Social Science, Faculty of Nursing, University of Colombo

5Field Crops Research and Development Institute, Mahailuppallama, Department of Agriculture

ABD - 17

Oxidation

Alkali condition

Reduction

Phenolate anionsPhosphotunstic blue

RESULTS4

0

1

2

3

4

5

6

ProsoMillet

Kodo Millet FoxtailMillet

WhiteFingerMillet

Oshadha Rawana SorghumICSV11

SweetSorghum

mg

GA

E /

g o

f sa

mp

le (

dry

bas

is)

Samples

Sorghum ICSV112

2. Sorghum ICSV 112

λ – 415 nm

Porcine pancreatic lipase

+ Sample + Tris HCl

p-NPB in dimethylformamide

incubate 37 oC

for 15 minutes

37 oC 30 minutes

Standard Compound – Orlistat

Results expressed as - % of inhibition at 2 mg/ml concentration

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

Proso Millet Kodo Millet FoxtailMillet

WhiteFinger Millet

Oshadha Rawana SorghumICSV11

SweetSorghum

Figure 4.1 : Mean TPC of selected samples with standard deviation

Figure 4.2 : Mean TFC of selected samples with standard deviation

0

10

20

30

40

50

60

70

80

CommonMillet

Kodo Millet Foxtail Millet White FingerMillet

Oshadha Rawana SorghumICSV112

SweetSorghum

Samples

Lipase Inhibition Activity ( % of inhibition at 2 mg/ml concentration)

Cholesterol Esterase Inhibition Activity (% of inhibition at 2 mg/ml concentration)

3

To determine the phenolic content of selected millet types andsorghum varieties in Sri Lanka

To determine the anti-lipidemic properties of selected millet typesand sorghum varieties in Sri Lanka

Taurocholic acid + p-NPB in acetonitrile + Sodium phosphate buffer + NaCl,pH 7.0

Add cholesterol esterase enzyme

Incubate 25 oC

25 oC 6 minutes

10 minutes

Figure 4.3 : Mean lipase and cholesterol esterase inhibition activity ofselected samples with standard deviation at 2 mg/ml concentration

Investigated all millet and sorghum samples had phenolic compoundsand anti-lipidemic properties with varying potential.

Among studied millet and sorghum samples, Sweet sorghum had thehighest phenolic content and anti-lipidemic properties.

The order of potency for phenolic content and anti-lipidemicproperties; Sweet sorghum > Oshadha > Kodo millet

Both millet and sorghum types showed moderate anti-lipidemicproperties compared to the reference drugs used in the study.

Findings of this study can use to prevention of oxidative stress associated chronic diseases and for development of functional foods and nutraceuticals.

CONCLUSIONS 5

REFERENCES6

Sample Lipase Inhibitory

Activity (IC50 (μg/ml))Cholesterol Esterase Inhibitory Activity(IC50 (μg/ml))

Sweet Sorghum 927.35 ± 5.57a 1861.71 ± 20.74a

Standards 26.78 ± 2.45b 18.56 ± 0.68b

Table 4.1: Mean lipase and cholesterol esterase inhibition activity ofsweet sorghum and standard drugs as IC50 values

Abeysekera, W.K.S.M., Jayawardana, S.A.S., Abeysekera, W.P.K.M., Yathursan, S., Premakumara, G.A.S. and Ranasinghe, P. (2017). Antioxidant potential of selected whole grain cereals consumed by Sri Lankans: a comparative in vitro study. Sri Lankan Journal of Biology 2(2).

Awika, J.M. and Rooney, L.W. (2004). Sorghum phytochemicals and their potential impact on human health. Phytochemistry 65(9): 1199-1221.

De la Garza, A.L., Milagro, F.I., Boque, N., Campión, J. and Martínez, J.A. (2011). Natural inhibitors of pancreatic lipase as new players in obesity treatment. Planta medica 77(08): 773-785.

McKevith, B. (2004). Nutritional aspects of cereals. Nutrition Bulletin, 29(2): 111-142. Léder, I. (2004). Sorghum and millets. Cultivated Plants, Primarily as Food Sources, 1: 66-84.

p-nitrophenol

p-nitrophenol

Figure 3.1 : The process of preparation methanolic extracts

Al (III) Flavonoid complexes

mg

Qu

erce

tin

equ

ival

ents

/ g

of

sam

ple

(d

ry b

asis

)

Data represented as mean ± SD (n=3). Mean values in a column superscripted by different letters are significantly different at p < 0.05.