A process for preparation of polyphenols from finger millet

A process for preparation of polyphenols from finger millets A process for preparation of polyphenols from finger millets. The novelty of the process is that it makes use of the by-product of the millet processing industry and the polyphenols isolated could be used an independent entity or could be used as part of the neutral or active materials for enhancing the shelf-life of the food products or to improve the gastrointestinal health of the human subjects or as pharamaconutrient. It could also be applied to other food materials to improve their shelf-life and quality attributes. The process steps are: mixing the finger millet powder in a solvent consisting of 0.5 - 3 parts mineral acid and 99.5 - 97 part of methanol followed by refluxing the above said mixture, concentrating the extract at 30-50°C and 200-400 mbar vacuum by evaporating the methanol, neutralizing the concentrate by known methods, and drying the above obtained polyphenol rich precipitate to get pure polyphenol.