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Bangoura M.L.,Jiangnan University | Bangoura M.L.,University of Gamal Abdel Nasser of Conakry | Nsor-Atindana J.,Jiangnan University | Nsor-Atindana J.,Wa Polytechnic | Ming Z.H.,Jiangnan University
Food Chemistry | Year: 2013

In this study, water and 80% of four organic solvents were employed to optimize the extraction of antioxidants from two species of foxtail millet's insoluble fibers under the same temperature, time, and solid/solvent ratio. The results showed that the acetone was able to extract the maximum amount of antioxidants (2.32 mg/g fiber for white specie and 3.86 mg/g fiber for yellow specie) followed by methanol and propanol from both samples. The neutral and the ethanol on the other hand extracted small amount of the antioxidants from the two fiber materials. While considerable level of Total Polyphenols Content (TPC) was recorded in both the water and the organic solvents' extracts, only traces of Total Flavonoid content (TFC) were observed in water, methanol and ethanol extracts. Propanol and acetone extracts was negative to the TFC test. The potency of both white and yellow foxtail millets' insoluble fibers antioxidant extracts was investigated using five different in vitro tests. It was realized that there was a variation in their capacities to quench DPPH and ABTS' + radicals for the time running of 0-60 min. The samples from the yellow cereal exhibited high inhibition capacity against ABTS'+. No correlation was observed between TPC and radical scavenging capacities for DPPH and ABTS'+. In general, the yellow species contained more antioxidants in comparison with the white one and this accounted for its high antioxidant activity. © 2013 Elsevier Ltd. All rights reserved. Source

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