Research Article

Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet

Table 1

Phenolic acid composition of 6 cultivars of whole foxtail millet.

Phenolic acidCoumaric acid-Hydroxy benzoic acidVanillic acidCaffeic acidCinnamic acidFerulic acid

Longg1275.15 ± 0.11108.89 ± 1.2663.31 ± 0.985.67 ± 0.012075.03 ± 25.780.89 ± 0.00
Jigu31105.18 ± 1.2322.50 ± 0.02271.31 ± 8.233.70 ± 0.013128.72 ± 19.086.17 ± 0.01
Yugu0161.91 ± 1.0112.87 ± 0.0174.56 ± 0.631.07 ± 0.011837.38 ± 10.011.67 ± 0.00
Jinggu21180.39 ± 3.2719.53 ± 0.25109.85 ± 0.166.18 ± 0.021995.29 ± 9.872.49 ± 0.01
Jingfen02334.60 ± 9.0115.02 ± 0.01122.25 ± 1.213.08 ± 0.011828.43 ± 21.012.33 ± 0.01
Fenghonggu116.36 ± 1.0630.90 ± 0.78167.72 ± 1.854.96 ± 0.052091.76 ± 13.4713.33 ± 0.01

Values expressed as μg/g DW. Values are means ± SD of three determinations.