Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet
Joint Authors
Li, Jieying
Fan, Liuping
Zhang, Lingyan
Han, Fei
Ding, Zhansheng
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-03-20
Country of Publication
Egypt
No. of Pages
9
Abstract EN
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.
American Psychological Association (APA)
Zhang, Lingyan& Li, Jieying& Han, Fei& Ding, Zhansheng& Fan, Liuping. 2017. Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1176115
Modern Language Association (MLA)
Zhang, Lingyan…[et al.]. Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet. Journal of Food Quality No. 2017 (2017), pp.1-9.
https://search.emarefa.net/detail/BIM-1176115
American Medical Association (AMA)
Zhang, Lingyan& Li, Jieying& Han, Fei& Ding, Zhansheng& Fan, Liuping. Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1176115
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1176115
