Department of Studies in Food Science & Nutrition, University of Mysore, Mysore, 570006 India.
J Food Sci Technol. 2012 Aug;49(4):500-4. doi: 10.1007/s13197-011-0300-9. Epub 2011 Feb 4.
The less explored, commercially available foxtail millet-milled fractions like whole flour & bran rich fraction were studied for its antioxidant potency. Phytochemicals like alkaloids, phenolics, reducing sugars and flavonoids were found only in methanolic & aqueous extracts, while tannins and terpenoids were present in all the solvent extracts of whole flour & bran rich fraction. Antioxidants were extracted using methanol, ethanol and water. Methanolic extracts of whole flour and bran rich fraction exhibited a significantly higher (P < 0.05) radical scavenging activity (44.62% & 51.80% respectively) using DPPH model system, and reducing power (0.381 & 0.455 respectively) at 2 mg, than the other solvents used for extraction. As bran rich fraction showed the highest antioxidant activity, suggesting the presence of antioxidant components in the bran layer.
对于不太受关注的、市售的黍米磨碎部分，如全麦粉和麸皮富积部分，研究了其抗氧化能力。在甲醇和水提取物中发现了生物碱、酚类、还原糖和类黄酮等植物化学物质，而单宁和萜类则存在于全麦粉和麸皮富积部分的所有溶剂提取物中。抗氧化剂是用甲醇、乙醇和水提取的。使用 DPPH 模型系统，全麦粉和麸皮富积部分的甲醇提取物表现出更高的自由基清除活性（分别为 44.62%和 51.80%），在 2mg 时的还原力（分别为 0.381 和 0.455）也高于其他用于提取的溶剂。由于麸皮富积部分显示出最高的抗氧化活性，表明在麸皮层中存在抗氧化成分。
