Phenolic Profile, Antioxidant, and Antidiabetic Potential Exerted by Millet Grain Varieties.

摘要: This study evaluated the potential antioxidant and antidiabetic properties in vitro of four millet grain varieties cultivated South Korea. The free fractions were tested for their total capacity using 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS+) 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays, followed by α-glucosidase, α-amylase, advanced glycation endproducts (AGEs) formation inhibition assays. phenolics, flavonoids, condensed tannins ranged from 107.8 to 136.4 mg ferulic acid equivalent (FAE)/100 g, 101.3 115.8 catechin (CE)/100 17.65 59.54 respectively. Finger Italian had highest phenolic content (136.4 FAE/100 g) flavonoid (115.8 CE/100 g). Barnyard finger showed DPPH (IC50 = 359.6 µg/mL 436.25 µg/mL, respectively) ABTS activity 362.40 381.65 respectively). Similarly, also exhibited significantly lower IC50 values percentage α-glucosidase (18.07 µg/mL) α-amylase (10.56 as compared with acarbose 59.34 27.73 AGEs (33.68 aminoguanidine (AG) (52.30 µg/mL). All eight compounds identified flavanols being predominant subclass. Taken together, flavonoids play important roles prevention management type 2 diabetes, hence has be developed a functional food.