Effect of Roasting on Phenolics Content and Antioxidant Activity of Proso Millet - Volume 4, No. 2, June 2018 - IJFE (International Journal of Food Engineering)
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Effect of Roasting on Phenolics Content and Antioxidant Activity of Proso Millet

Han Fei, Zheng Lu, Di Wenlong, and Li Aike
Academy of State Administration of Grain, Beijing, China
Abstract—The influence of roasting on the antioxidant activity and phenolics content of two varieties of proso millet (Panicum miliaceum L.) was studied. Changes of phenolic and flavonoid contents and the antioxidant properties during the roasting of soaked proso millet seeds at 180ºC were measured by the DPPH, ABTS, FRAP and ORAC assays. These contents and properties increased markedly after roasting for 10 min. The positive correlation coefficients between the total content of phenolics, total content of flavonoids and antioxidant activity were high; the highest was between total content of phenolics and FRAP (r 0.995). Nine individual phenolic compounds were identified in roasted proso millet. The predominant phenolic acids were p-coumaric acid and trans-ferulic acid in the free fraction and vanilic acid, p-coumaric acid and trans-ferulic acid in the bound fraction. This study showed that roasting increased the content of phenolic compounds and the antioxidant activity of proso millet. 
 
Index Terms—roasting, Proso millet, phenolics, antioxidant activity

Cite: Han Fei, Zheng Lu, Di Wenlong, and Li Aike, "Effect of Roasting on Phenolics Content and Antioxidant Activity of Proso Millet," International Journal of Food Engineering, Vol. 4, No. 2, pp. 110-116, June 2018. doi: 10.18178/ijfe.4.2.110-116
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