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KMID : 1134820110400060790
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 6 p.790 ~ p.797
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Antioxidant Compounds and Activities of Foxtail Millet, Proso Millet and Sorghum with Different Pulverizing Methods
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Seo Myung-Chul
Ko Jee-Yeon
Song Seok-Bo
Lee Jae-Saeng
Kang Jong-Rae
Oh Byeong-Geun
Yoon Young-Nam
Kwak Do-Yeon
Nam Min-Hee
Jeong Heon-Sang
Woo Koan-Sik
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Abstract
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We evaluated the antioxidant compounds and activity of the methanolic extracts of foxtail millet (FM), proso millet (PM), and sorghum (SG) using different pulverizing methods (pin mill and ultra fine). The particle size of the FM, PM, and SG were 102.12, 89.52, and 102.25 ㎛, respectively, using the pin mill pulverizer. The sizes were 9.43, 9.52, and 10.18 ㎛, respectively, using the ultra fine pulverizer. There was no difference in moisture, crude fat, ash, or protein content between the two different pulverizing methods. The total γ-oryzanol content of the FM using the pin mill and ultra fine pulverizers was 116.07 and 145.30 ㎍/g, respectively. The total polyphenol content of the SG using the pin mill and ultra fine pulverizers was 14.58 and 15.03 ㎎/g extract residue, respectively. There was no difference in total flavonoid or tannin content of the methanol extracts between the two different pulverizing methods. The major phenolic compounds in FM were pyrogallol, gallic acid, (+)-catechin, salicylic acid, ferulic acid, and rutin; in PM, they were pyrogallol, rutin, gallic acid, kaempfrol, and salicylic acid; in SG, they were (+)-catechin, salicylic acid, pyrogallol, myricetin, hesperidin and chlorogenic acid. SG had a higher radical scavenging activity than FM or PM extracts. The DPPH and ABTS radical scavenging activities of the SG extracts using the ultra fine pulverizer were 178.10 and 251.56 ㎎ TE/g extract residue, respectively. We noted a significant correlation between free radical scavenging activity and polyphenolic compound.
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KEYWORD
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antioxidant activity, pulverizing methods, foxtail millet, proso millet, sorghum
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