Malting Period Effect on the Phenolic Composition and Antioxidant Activity of Finger Millet (Eleusine coracana L. Gaertn) Flour.

ABSTRACT: The present study examined the influence of malting on the phenolic composition of two cultivars of finger millet using an ultra-performance liquid chromatography mass spectrometer. Total polyphenols and antioxidant activities of the grains were also evaluated using sorghum as an external reference. Catechin, epicatechin, quercetin, taxifolin, and hesperitin were isolated flavonoids, whereas protocatechuic acid was the phenolic acid detected in finger millet malt. Increases in the content of catechin, epicatechin, and protocatechuic acid were observed for 72 h and 96 h for brown finger millet and sorghum malt. Complete loss of taxifolin and hesperitin were observed with the malting period for finger millet cultivars. A similar loss was noted in the proanthocyanidin A1/A2 and catechin conte

SUBMITTER: Udeh HO 

PROVIDER: S-EPMC6225115 | biostudies-literature | 2018 Aug

REPOSITORIES: biostudies-literature