Cereal Research Communications

, Volume 45, Issue 3, pp 442–455 | Cite as

Genotypic Variation in Nutritive and Bioactive Composition of Foxtail Millet

  • A. MikulajováEmail author
  • D. Šedivá
  • M. Čertík
  • P. Gereková
  • K. Németh
  • E. Hybenová


Foxtail millet (Setaria italica) genotypes with red and yellow colour of grain bran were examined and compared for their content of nutritive components, fatty acids and phenolic compounds profile. Moreover, the antioxidant properties were investigated using three different methods. Foxtail millet genotypes contained 14.2% of protein, 5.0% of fat and 4.3% of soluble sugars, on average. Linoleic acid was the most abundant unsaturated fatty acid and palmitic acid was the most abundant saturated fatty acid. Four hydroxybenzoic acids (gallic, protocatechuic, vanillic and syringic acid) and two hydroxycinnamic acids (ferulic and p-coumaric acid) were identified and quantified. All genotypes exhibited effective inhibition of free radicals. Nevertheless, ferrous ion chelating activity was weak. Antioxidant properties of foxtail millet genotypes were closely associated with the presence of phenolics. A relationship between intensity of grain colour and antioxidant properties as well as phenolic compounds content, was observed. We can conclude that the content of evaluated parameters varied among foxtail millet genotypes, therefore their assessment and selection is desirable in order to cultivate crops and produce foods with advanced nutritional and antioxidant properties.


foxtail millet nutrient fatty acids phenolic compounds antioxidant activity 


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Genotypic Variation in Nutritive and Bioactive Composition of Foxtail Millet


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© Akadémiai Kiadó, Budapest 2017

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (, which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • A. Mikulajová
    • 1
    Email author
  • D. Šedivá
    • 1
  • M. Čertík
    • 2
  • P. Gereková
    • 1
  • K. Németh
    • 3
  • E. Hybenová
    • 1
  1. 1.Department of Nutrition and Food Quality AssessmentUSA
  2. 2.Institute of Biotechnology, Faculty of Chemical and Food TechnologySlovak University of TechnologyBratislavaSlovak Republic
  3. 3.Food Research InstituteBratislavaSlovak Republic

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