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Antioxidant activity of extracts from foxtail millet (Setaria italica)

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Abstract

The less explored, commercially available foxtail millet-milled fractions like whole flour & bran rich fraction were studied for its antioxidant potency. Phytochemicals like alkaloids, phenolics, reducing sugars and flavonoids were found only in methanolic & aqueous extracts, while tannins and terpenoids were present in all the solvent extracts of whole flour & bran rich fraction. Antioxidants were extracted using methanol, ethanol and water. Methanolic extracts of whole flour and bran rich fraction exhibited a significantly higher (P < 0.05) radical scavenging activity (44.62% & 51.80% respectively) using DPPH model system, and reducing power (0.381 & 0.455 respectively) at 2 mg, than the other solvents used for extraction. As bran rich fraction showed the highest antioxidant activity, suggesting the presence of antioxidant components in the bran layer.

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Acknowledgement

The authors express their sincere thanks to CSIR- New Delhi for the award of Senior Research Fellowship.

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Authors and Affiliations

  1. Department of Studies in Food Science & Nutrition, University of Mysore, Mysore, 570006, India

    P. Florence Suma & Asna Urooj

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  1. P. Florence Suma
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  2. Asna Urooj
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Correspondence to Asna Urooj.

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Suma, P.F., Urooj, A. Antioxidant activity of extracts from foxtail millet (Setaria italica) . J Food Sci Technol 49, 500–504 (2012). https://doi.org/10.1007/s13197-011-0300-9

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