Genotypic Variation in Nutritive and Bioactive Composition of Foxtail Millet
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.
Keywordsfoxtail millet nutrient fatty acids phenolic compounds antioxidant activity
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