Skip to main content
Log in

Chemical Characteristics and Fatty Acid Profile of Foxtail Millet Bran Oil

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Chemical characteristics of a sample of foxtail millet bran and its oil, focusing on the approximate composition of foxtail millet bran and the fatty acid profile, physicochemical properties and tocopherol composition of foxtail millet bran oil, are presented in this work. The results indicate that the millet bran constituted 9.39 ± 0.17% crude oil, 12.48 ± 0.41% crude protein, and 51.69 ± 2.14% crude fiber. The specific gravity, refractive index, saponification value, and unsaponifiable matter content of millet bran oil were 0.9185 ± 0.0003 g/cm3 \( \left( {d_{20}^{20} } \right) \), 1.4676 ± 0.0002 \( \left( {n_{D}^{40} } \right) \), 186.29 ± 0.51 mg KOH/g, and 3.62 ± 0.19 g/100 g, respectively. The tocopherol content was 64.83 ± 0.83 mg/100 g oil, which consisted mainly of γ-tocopherol (48.79 ± 0.46 mg/100 g oil) and α-tocopherol (15.53 ± 0.31 mg/100 g oil). The millet bran oil was rich in linoleic acid (66.5%) and oleic acid (13.0%). The saturated fatty acids included palmitic acid (6.4%) and stearic acid (6.3%). The major fatty acid in the sn-2 position of the millet oil was linoleic acid (71.2%). The dominant triacylglycerols, calculated according to the 1,3-random-2-random hypothesis, were trilinoleate (LLL, 29.3%) and dilinoleoyl-monoolein (LLO, 17.2%). This work might be useful for developing applications for millet bran and its oil.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  1. Prashant SH, Namakkal SR, Chandra TS (2005) Effects of the antioxidant properties of millet species on oxidative stress and glycemic status in alloxan-induced rats. Nutr Res 25:1109–1120

    Article  Google Scholar 

  2. Park K-O, Ito Y, Nagasawa T, Choi M-R, Nishizawa N (2008) Effects of dietary Korean proso-millet protein on plasma adiponectin, HDL cholesterol, insulin levels, and gene expression in obese type 2 diabetic mice. Biosci Biotechnol Biochem 72:2918–2925

    Article  CAS  Google Scholar 

  3. Xue YY, Li P, Lin QB (2008) Research evolution on chemical component and physical character of foxtail millet. J Chin Cereal Oil Assoc 22:51–56

    CAS  Google Scholar 

  4. En H, Pang ZH, Xiong BH (2008) Comparative analysis of composition and nutrition value of millet bran feed. China Feed 18:39–41

    Google Scholar 

  5. Malleshi NG, Desikachar HSR, Tharanathan RN (1986) Free sugars and non-starchy polysaccharides of finger millet (Eleusine coracana), pearl millet (Pennisetum typhoideum), foxtail millet (Setaria italica) and their malts. Food Chem 20:253–261

    Article  CAS  Google Scholar 

  6. Ravindran G (1992) Seed protein of millets: amino acid composition, proteinase inhibitors and in vitro protein digestibility. Food Chem 44:13–17

    Article  CAS  Google Scholar 

  7. Becker R (2008) Fatty acids in food cereal grains and grain products. In: Chow CK (ed) Fatty acids in foods and their health implications, 3rd edn. CRC Press, Taylor & Francis, Boca Raton, pp 303–316

    Google Scholar 

  8. Xiong FL, Yuan LJ (1992) Study on determination of vitamin E content in millets by high performance liquid chromatography. J Southwest Agric Univ 14:525–527

    Google Scholar 

  9. Lorenz K, Hwang YS (1984) Lipids in proso millet (Panicum miliaceum) flours and brans. Cereal Chem 63:387–390

    Google Scholar 

  10. Osagie AU, Kates M (1984) Lipid composition of millet (Pennisetum americanum) seeds. Lipids 19:958–965

    Article  CAS  Google Scholar 

  11. Taira H (1984) Lipid content and fatty acid composition of nonglutinous and glutinous varieties of foxtail millet. J Agric Food Chem 32:369–371

    Article  CAS  Google Scholar 

  12. Sridhar R, Lakshinarayana G (1994) Contents of total lipids and lipid classes and composition of fatty acids in small millets: foxtail (Setaria italica), proso (Panicum miliaceum), and finger (Eleusine coracana). Cereal Chem 71:355–359

    CAS  Google Scholar 

  13. Ibrahima O, Dhifi W, Raies A, Marzouk B (2004) Study of the variability of lipids in some millet cultivars from Tunisia and Mauritania. Riv Ital Sostanze Grasse 81:112–116

    Google Scholar 

  14. Huo QG, Fan L, Bi YL, Zhu XP, Wang MM (2006) Study on components of millet oil. J China Oil 31:63–64

    CAS  Google Scholar 

  15. Firestone D (1998) Official method and recommended practices of the AOCS, 5th edn. AOCS Press, Champaign

    Google Scholar 

  16. Paquot C, Hauntfenne A (1987) IUPAC standard methods for the analysis of oils, fats and derivatives. Blackwell, London

    Google Scholar 

  17. Oomah BD, Ladet S, Godfrey DV, Liang J, Girard B (2000) Characteristics of raspberry (Rubus idaeus L.) seed oil. Food Chem 68:187–193

    Article  Google Scholar 

  18. Gunstone FD, Harwood JL (2007) Occurrence and characterisation of oils and fats. In: Gunstone FD, Harwood JL, Dijkstra AJ (eds) The lipid handbook with CD-ROM, 3rd edn. CRC Press, Boca Raton, pp 37–142

    Google Scholar 

  19. Orthoefer FT (2005) Rice bran oil. In: Shahidi F (ed) Bailey’s industrial oil and fat products, edible oil and fat products: edible oils, vol. 2, 6th edn. Wiley, New Jersey, pp 465–490

    Google Scholar 

  20. Gunstone FD (2002) Vegetable oils in food technology: composition, properties and uses. CRC Press, Boca Raton, pp 309–319

    Google Scholar 

  21. Liu FM, Yu SQ, Tang ZL, Ye M (1997) Study on the contents of fatty acids in millets of China. J Southwest Agric Univ 19:371–374

    Google Scholar 

  22. Devittori D, Gumy D, Kusy A, Colarow L, Bertoli C, Lambelet P (2000) Supercritical fluid extraction of oil from millet bran. J Am Oil Chem 77:573–579

    Article  CAS  Google Scholar 

  23. Lichfield C (1972) Analysis of triglycerides. Academic Press, New York, pp 250–251

    Google Scholar 

  24. Xu XB, Fomuso LB, Akoh CC (2000) Synthesis of structured triglycerols by lipase-catalyzed acidolysis in a packed bed reactor. J Agric Food Chem 48:3–10

    Article  CAS  Google Scholar 

  25. Bi YL, Yang GL, Li H, Zhang GW, Guo Z (2006) Characterization of the chemical composition of lotus plumule oil. J Agric Food Chem 54:7672–7677

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Guolong Yang.

About this article

Cite this article

Liang, S., Yang, G. & Ma, Y. Chemical Characteristics and Fatty Acid Profile of Foxtail Millet Bran Oil. J Am Oil Chem Soc 87, 63–67 (2010). https://doi.org/10.1007/s11746-009-1475-3

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-009-1475-3

Keywords

Navigation