Journal of the American Oil Chemists' Society

, Volume 89, Issue 2, pp 275–285

Antioxidant Phenolics of Millet Control Lipid Peroxidation in Human LDL Cholesterol and Food Systems

Original Paper

DOI: 10.1007/s11746-011-1918-5

Cite this article as:
Chandrasekara, A. & Shahidi, F. J Am Oil Chem Soc (2012) 89: 275. doi:10.1007/s11746-011-1918-5


Phenolic extracts from seven millet varieties, namely kodo, finger (Ravi), finger (local), proso, foxtail, little and pearl were evaluated for their inhibitory effects on lipid peroxidation in in-vitro copper-mediated human LDL cholesterol oxidation and several food model systems, namely cooked comminuted pork, stripped corn oil, and linoleic acid emulsion. The total phenolic content (TPC) and free radical scavenging activities were measured. The TPC ranged from 146 to 1156 μmol ferulic acid equiv (FAE)/g crude extract and the corresponding values based on defatted weight of grain ranged from 8.6 to 32.4 μmol FAE/g. At a final concentration of 0.05 mg/mL, millet extracts inhibited LDL cholesterol oxidation by 1–41%. All seven varieties exhibited effective inhibition of lipid oxidation in food systems used in this study and kodo millet exhibited superior inhibition of lipid peroxidation, similar to butylated hydroxyanisole at 200 ppm. Thus, millets may serve as a natural source of antioxidants in food applications and as a nutraceutical and functional food ingredient in health promotion and disease risk reduction.


Comminuted porkDPPHHydroxylLinoleic acid emulsionStripped corn oilTBARS

Copyright information

© AOCS 2011

Authors and Affiliations

  1. 1.Department of BiochemistryMemorial University of NewfoundlandSt. John’sCanada