Journal of Food Science and Technology

, Volume 49, Issue 4, pp 500–504

Antioxidant activity of extracts from foxtail millet (Setaria italica)

Original Article

DOI: 10.1007/s13197-011-0300-9

Cite this article as:
Suma, P.F. & Urooj, A. J Food Sci Technol (2012) 49: 500. doi:10.1007/s13197-011-0300-9

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.

Keywords

Antioxidant activity Commercial foxtail millet Phytochemicals Whole flour Bran rich fraction 

Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  1. 1.Department of Studies in Food Science & NutritionUniversity of MysoreMysoreIndia

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