Reducing Potentials of Pennisetum Glaucum and Sorghum bicolor

Abstract

Oxidative stress, resulting from an imbalance between free radicals and antioxidants, is a key factor in the development and progression of various diseases. Antioxidants, which neutralize free radicals, play a crucial role in maintaining cellular homeostasis. Understanding the antioxidant properties of food components can help mitigate oxidative stress and related diseases, highlighting the importance of dietary antioxidants in promoting overall health and well-being.This study investigates the antioxidant properties of Pennisetum glaucum (millet) and Sorghum bicolor (guinea corn) using the ferric ion reducing power assay (FRAP). The aqueous 1M acetic acid extracts of the samples were tested at varying concentrations (15 µl/ml, 30 µl/ml, and 45 µl/ml) and compared to standard antioxidants, butylated hydroxyl toluene (BHT) and α-tocopherol. The results showed that both millet and guinea corn possess antioxidant potentials, with guinea corn exhibiting higher reducing power at lower concentrations. Millet demonstrated a concentration-dependent increase in reducing power, with values of 0.268, 0.413, and 0.488 at 15 µl/ml, 30 µl/ml, and 45 µl/ml, respectively. Guinea corn showed reducing power values of 0.452, 0.473, and 0.485 at the respective concentrations.The study's findings suggest that both Pennisetum glaucum and Sorghum bicolor have antioxidant capacities, which can help mitigate oxidative stress and related diseases. The results support the recommendation of incorporating these cereals into daily diets to harness their antioxidant benefits