Phenolic antioxidants of foxtail and little millet cultivars and their inhibitory effects on α-amylase and α-glucosidase activities

•Millet cultivars showed variations in the soluble and bound phenolic contents.•Ferulic, sinapic and caffeic acids were most abundant in the soluble fractions.•Apigenin, kaempferol and luteolin were principal flavonoids in millet cultivars.•Foxtail and little millet fractions displayed multiple anti...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food chemistry 2018-05, Vol.247, p.46-55
Hauptverfasser:	Pradeep, P.M., Sreerama, Yadahally N.
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant activity Cultivars Foxtail millet Little millet Phenolic compounds α-Amylase inhibitors α-Glucosidase inhibitors
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!