[01] Ogunsina Olabode Isaiah, Department of Biochemistry, Faculty of Science, Adekunle Ajasin University, Akungba Akoko, Ondo State, Nigeria.

Pearl millet (pennisetum glaucum) is one of the major cereals that are good source of nutrients, containing phytochemicals and antioxidants molecules that are known for disease prevention. In order to understand how interaction of individual phenolics contributes to the total antioxidant and antimicrobial capacity, the new study quantitatively measured antioxidant and antimicrobial capacity of various phenolics in different combinations, using HPLC-UV, in vitro antioxidant potential and antimicrobial properties of phenolics compounds in pearl millet. The result of the Phytochemical screening revealed the presence of alkaloids, flavonoids, terpenoids, saponins, and tannins, but steroids and cardiac-glycosides were absent. Selected phenolics compounds included in this study were those found in pearl millets such Protocatechuic acid, Vanillic acid, p-hydroxybenzoic acid, Caffeic acid, Syringic acid, Ferulic acid. The combine and mixture phenolics compound demostrated higher antioxidant and antimicrobial potential while individual phenolics showed their characteristic antioxidant and antimicrobial capacities in moderate manner. This study could be concluded that pearl millet phenolics compound has antioxidant activities with a high level of radical scavenging action. The antioxidant and antimicrobial activities of the combination of the major phenolic compound with some selected minor compounds showed a synergistic interaction. It is therefore recommended that the phenolic compounds in Pearl millet could be used as food additives in order to have a much better utilization of this phytoconstituents in health care and prevention.

Pearl Millet, Phytochemical, Phenolic Compounds, Antioxidant, Antimicrobial

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