The DOI matches its Crossref record; 28 of the 28 references it cites were found in a registry or an index.
Profile of phenolic compounds and antioxidant activity of finger millet varieties
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 179.19 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.
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Cites
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Cited by
The antioxidant and antimicrobial activities of different phenolic acids grafted onto chitosan
Wang, Y., Xie, M., Ma, G., Fang, Y., Yang, W., Ma, N., Fang, D., Hu, Q., & Pei, F. (2019) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2019.115238 · Cited by 183
Metadata
- Authors
- Xiang, J., Apea-Bah, F. B., Ndolo, V. U., Katundu, M. C., & Beta, T.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2019-03
- Volume
- 275
- Pages
- 361-368
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2891706277
- Cited by
- 267
- References
- 28
- FWCI
- 13.93
- Type
- journal article
- Language
- en
- Open access
- closed
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- Xiang, J., Apea-Bah, F. B., Ndolo, V. U., Katundu, M. C., & Beta, T. (2019). Profile of phenolic compounds and antioxidant activity of finger millet varieties. Food Chemistry. https://doi.org/10.1016/j.foodchem.2018.09.120
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