Variability in total phenolic content of pearl millet genotypes

inbreds and designated B-lines


  • M K Berwal
  • L K Chugh
  • Preeti Goyal
  • Ramesh Kumar


Pearl millet, variability, total phenolic, inbred lines


Total phenols of the 90 pearl millet genotypes comprising 46 each of inbreds and designated B-lines (maintainer of CMS lines) grown during kharif-2013 was estimated and those of the 27 genotypes (9 inbreds and 18 designated B-lines) selected during kharif-2013 further grown during kharif-2014 and estimated total phenolic content. Across the groups, pearl millet genotypes showed a significant and marked variation during both the seasons. It varied from rom 175 to 435 mg catechol equi./100g during kharif-2013 and from 191 to 387 mg catechol equi./100g dring kharif 2014. The mean total phenolic content of two seasons (kharif-2013 and kharif-2014) of selected lines varied from 199 to 400 mg catechol equi./100g. During both the seasons designated B lines showed lower mean total phenolic content than that of inbred lines. On the basis of mean performance during kharif-2013 and kharif-2014 HTP 94/54, LPBL 10/112, HMS 14B and HMS 21B were identified as low total phenols containing lines whereas, DPHBL-11-123, HBL 112/H12/1011, HMS 36B and HMS 53B were identified as high phenolic containing pearl millet lines.


Download data is not yet available.

Author Biographies

M K Berwal

Department of Chemistry and Biochemistry, CCS HAU Hisar-125001

L K Chugh

Bajra Section, Department of Genetics and Plant Breeding, CCS HAU Hisar-125001

Preeti Goyal

Department of Chemistry and Biochemistry, CCS HAU Hisar-125001

Ramesh Kumar

1Bajra Section, Department of Genetics and Plant Breeding, CCS HAU Hisar-125001


Aggarwal AJ. 1992. Processing of pearl millet for its more effective utilization. Ph.D. Thesis, CCS HAU, Hisar, India millet. M.Sc. Thesis, CCS Haryana Agricultural University, hisar, India.
Bangar MU, Bhite BR, Kachare DP & Chavan JK. 1999. Role of phenolics & polyphenol oxidizing enzymes in odour generation in pearl millet meal. Journal of Food Science Technology, 36(6):535-537.
Birzer DM, Klopfenstein CF & Leipold HD. 1987. Goitre causing compounds found in pearl millet. Nutrition Reporter International, 36:131.
Chandrasekara A & Shahidi F. 2011. Determination of antioxidant activity in free & hydrolysed fractions of millet grains & characterization of their phenolic properties by HPLC-DAD-ESI-MS. Journal of Functional Foods, 3:144-158.
Chandrasekara A, Naczk M, & Shahidi F. 2012. Effect of processing on the antioxidant activity of millet grains. Journal of Food Chemistry, 133:1-9.
Chavan JK & Hash CT. 1998. Biochemical constituents related to odour generation in some ICRISAT pearl millet materials. ISMN, 39:151-152.
Chethan S & Malleshi NG. 2007. Isolation & characterization of finger millet polyphenols. Food Chemistry, 105: 862-870.
Gaitan E, Lindsay RH, Reichert RD, Ingabar SH, Cooksey RC, Legan J, Meydrech EF, Hill J & Kubota K. 1989. Antithyroid and goitrogenic effects of millet: Role of C-glycosylflavones. Journal of Clinical Endocrinology and Metabolism, 68:707.
Griffths DW. 1979. Inhibition of digestive enzymes by extracts of field bean (Vigna faba). Journal of food Science & Agriculture, 30:458-462.
Hegde PS & Chandra TS. 2005. ESR spectroscopy study reveals higher free radicals quenching potential in kodo millet (Paspalum scrobiculatum) compared to other millets. Food Chemistry, 92:177-182.
Jain S & Chugh LK. 2013. Biochemical studies on shelf life of pearl millet [Pennisetum glaucum (L.) R. Br.] flour. M.Sc. Thesis, CCS HAU, Hisar, India.
Katina K, Arendt E, Liukkonen KH, Autio K, Flander L, & Poutanen K. 2005. Potential of sourdough for healthier cereal products. Trends in Food Science & Technology, 16:104-112.
Khetarpaul N & Chauhan BM. 1991. Effect of pure sequential culture fermentation by yeasts & lactobacilli on HCI-extractability of mineral from pearl millet. Food Chemistry, 39:347-355.
Lestienne I, Icard-Verniere C, Mouquet C, Picq C & Treche S. 2005.. Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contents. Food Chemistry, 89:421-425.
Loomis WD 1969. Removal of phenolic compounds & the isolation of plant enzymes. In: Methods in Enzymology, J.M. Lowenstein, ed. 13:555-563.
Malik CP and Singh SB. 1980. In: Plant enzymology and histoenzymology. Kalyani Publishers, New Delhi, p. 53.
Nambiar VS, Sareen N, Daniel M & Gallego EB 2012. Flavonoids & phenolic acids from pearl millet (Pennisetum glaucum) based foods & their functional implications. Functional Foods in Health & Disease, 2(7):251-264.
Pawar VD & Parlikar GS. 1990. Reducing the polyphenols and phytate & improving the protein quality of pearl millet by dehulling & soaking. Journal of Food Science & Technology, 27(3):140-143.
Reddy VP, Faubion JM & Hoseney RC. 1986. Odor generation in ground, stored pearl millet. Cereal Chemistry, 63(5):403-406.
Reichert RD. 1979. The pH sensitive pigments in pearl millet. Cereal Chemistry, 56:291-294.
Reichert, R.D., Younger, C.C. & Christensen, D.A. (1980) Polyphenols in Pennisetum millet. In: Polyphenols in Cereal & Legumes. J.H. Hulse (ed.) NRCC No. 17383. International Development Centre: Ottawa, ON. Pp. 50-80.
Shahidi F. 2000. Antioxidants in food and food antioxidants. Nahrung, 44:158–163.
Sharma A. 2006. Studies on the development of rancidity in stored flour of pearl millet (Pennisetum glaucum (L.) R. Br.) grains. M.Sc. Thesis, HAU, Hisar, India.
Shobana S, Sreerama YN & Malleshi NG. 2009. Composition & enzyme inhibitory properties of finger millet (Eleusine coracana L.) seed coat phenolics: Mode of inhibition of α-glucosidase & pancreatic amylase. Food Chemistry, 115:1268-1273.
Singh U. 1984. The inhibition of digestive enzymes by polyphenols of chickpea and pigeon pea. Nutrition Reporter International, 29:745.
Subba Rao MVSS & Muralikrishna G. 2002. Evaluation of the antioxidant properties of free & bound phenolic acids from native & malted finger millet (Ragi, Eleusine coracana, Indaf-15). Journal of Agricultural & Food Chemistry, 50:889-892.
Thompson LU & Yoon JH. 1984. Starch digestibility as affected by polyphenol & phytic acid. Journal of Food Science, 49:1228-1229.
Varsha V, Asna U & Malleshi NG. 2009. Evaluation of antioxidant & antimicrobial properties of finger millet polyphenols (Eleusine coracana). Food Chemistry, 114:340-346.
Yadav RK. 2003. Biochemical changes during storage of pearl millet. M.Sc.Thesis, CCS HAU, Hisar, India.




How to Cite

Berwal, M. K., Chugh, L. K., Goyal, P., & Kumar, R. (2016). Variability in total phenolic content of pearl millet genotypes: inbreds and designated B-lines. Journal of Agriculture and Ecology, 1(1), 41–49. Retrieved from