Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet
The total phenolic content (TPC) of millet was whole > dehulled > cooked > steamed and the bound phenolic content (BPC) was the main form. Compared with dehulled millet, the TPC, TFC, and phenolic acid contents were decreased significantly (P < 0.05). The retention rate of TPC of steamed...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/8372854 |
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| author | Lingyan Zhang Jieying Li Fei Han Zhansheng Ding Liuping Fan |
| author_facet | Lingyan Zhang Jieying Li Fei Han Zhansheng Ding Liuping Fan |
| author_sort | Lingyan Zhang |
| collection | DOAJ |
| description | The total phenolic content (TPC) of millet was whole > dehulled > cooked > steamed and the bound phenolic content (BPC) was the main form. Compared with dehulled millet, the TPC, TFC, and phenolic acid contents were decreased significantly (P < 0.05). The retention rate of TPC of steamed millet ranged from 47% to 55% and cooked millet ranged from 55% to 79%. Additionally, the mean cinnamic acid content of cooked millet was 1.29 times as much as steamed millet. The antioxidant activity of millet was whole > dehulled > cooked > steamed. Therefore, cooked millet was a good choice for human. |
| format | Article |
| id | doaj-art-3f70e49b2960471382bf4104e3e33516 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-3f70e49b2960471382bf4104e3e335162025-02-03T01:13:11ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/83728548372854Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail MilletLingyan Zhang0Jieying Li1Fei Han2Zhansheng Ding3Liuping Fan4State Key Laboratory of Dairy Biotechnology, Technology Center, Bright Dairy & Food Co. Ltd., Shanghai 200436, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaAcademy of State Administration of Grain, Beijing 100037, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Dairy Biotechnology, Technology Center, Bright Dairy & Food Co. Ltd., Shanghai 200436, ChinaThe total phenolic content (TPC) of millet was whole > dehulled > cooked > steamed and the bound phenolic content (BPC) was the main form. Compared with dehulled millet, the TPC, TFC, and phenolic acid contents were decreased significantly (P < 0.05). The retention rate of TPC of steamed millet ranged from 47% to 55% and cooked millet ranged from 55% to 79%. Additionally, the mean cinnamic acid content of cooked millet was 1.29 times as much as steamed millet. The antioxidant activity of millet was whole > dehulled > cooked > steamed. Therefore, cooked millet was a good choice for human.http://dx.doi.org/10.1155/2017/8372854 |
| spellingShingle | Lingyan Zhang Jieying Li Fei Han Zhansheng Ding Liuping Fan Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet Journal of Food Quality |
| title | Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet |
| title_full | Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet |
| title_fullStr | Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet |
| title_full_unstemmed | Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet |
| title_short | Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet |
| title_sort | effects of different processing methods on the antioxidant activity of 6 cultivars of foxtail millet |
| url | http://dx.doi.org/10.1155/2017/8372854 |
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