Profile of phenolic compounds and antioxidant activity of finger millet varieties.
Food Chem
; 275: 361-368, 2019 Mar 01.
Article
en En
| MEDLINE
| ID: mdl-30724208
ABSTRACT
The profiles of phenolic compounds and antioxidant capacities of four finger millet varieties harvested in northern Malawi were investigated. The total phenolics, flavonoids and condensed tannins in the free fractions ranged from 114.43 to 179.19â¯mg ferulic acid equivalent (FAE)/100â¯g, 90.24 to 202.94â¯mg catechin equivalent (CE)/100â¯g and 31.76 to 83.59â¯mg CE/100â¯g, respectively. Total phenolic contents of the bound fractions ranged from 58.27 to 123.23â¯mg FAE/100â¯g. Twenty phenolic compounds were identified in the free fractions including eighteen flavonoids, with catechin and epicatechin being the predominant flavonoids. Seventeen phenolic compounds were identified in the bound fractions, with ferulic acid being the predominant one. Ten of the identified polyphenols were firstly reported in finger millet. Darker colored finger millet varieties had higher phenolic contents and antioxidant properties than the lighter colored ones. Finger millet can be used as healthy food material and natural antioxidant resource.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Fenoles
/
Eleusine
/
Antioxidantes
País/Región como asunto:
Africa
Idioma:
En
Revista:
Food Chem
Año:
2019
Tipo del documento:
Article
País de afiliación:
Canadá