Henan University of Science & Technology, College of Food & Bioengineering, Luoyang, Henan 471023, China; University of Manitoba, Department of Food & Human Nutritional Sciences, 250 Ellis Building, Winnipeg, Manitoba R3T 2N2, Canada.
University of Manitoba, Department of Food & Human Nutritional Sciences, 250 Ellis Building, Winnipeg, Manitoba R3T 2N2, Canada.
Food Chem. 2019 Mar 1;275:361-368. doi: 10.1016/j.foodchem.2018.09.120. Epub 2018 Sep 20.
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 179.19 mg ferulic acid equivalent (FAE)/100 g, 90.24 to 202.94 mg catechin equivalent (CE)/100 g and 31.76 to 83.59 mg CE/100 g, respectively. Total phenolic contents of the bound fractions ranged from 58.27 to 123.23 mg FAE/100 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.
研究了在马拉维北部收获的四种手指小米品种的酚类化合物和抗氧化能力。游离部分的总酚、类黄酮和缩合单宁的含量范围分别为 114.43 至 179.19mg 阿魏酸当量（FAE）/100g、90.24 至 202.94mg 儿茶素当量（CE）/100g 和 31.76 至 83.59mg CE/100g。结合部分的总酚含量范围为 58.27 至 123.23mg FAE/100g。游离部分共鉴定出 20 种酚类化合物，包括 18 种类黄酮，其中儿茶素和表儿茶素是主要的类黄酮。结合部分共鉴定出 17 种酚类化合物，其中阿魏酸是主要的一种。在手指小米中首次报道了 10 种被鉴定的多酚。颜色较深的手指小米品种比颜色较浅的品种具有更高的酚类含量和抗氧化性能。手指小米可以作为健康食品材料和天然抗氧化资源。
