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- Title
Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals.
- Authors
N'Dri, Denis; Mazzeo, Teresa; Zaupa, Maria; Ferracane, Rosalia; Fogliano, Vincenzo; Pellegrini, Nicoletta
- Abstract
At present, sorghum, fonio and millet are not placed as important commodities in the North American and European food basket, but their importance as ingredients in multigrain and gluten-free cereal products is highlighted. Therefore in this study the phenolic profile (evaluated by liquid chromatography/tandem mass spectrometry), total phenolic content (assessed by Folin-Ciocalteu assay) and total antioxidant capacity were measured in three African whole grains, i.e. sorghum (Sorghum bicolor ssp. bicolor), fonio (Digitaria exilis) and pearl millet (Pennisetum glaucum L.), before and after a cooking procedure.
- Publication
Journal of the science of food and agriculture, 2013, Vol 93, Issue 1, p29
- ISSN
1097-0010
- Publication type
Journal Article
- DOI
10.1002/jsfa.5837