Nutrient and metabolite characteristics of the husk, bran and millet isolated from the foxtail millet (Setaria italica L.) during polishing
文献类型： 外文期刊
作者： Li, Pengliang 1 ; Cai, Xinru 1 ; Li, Shaohui 1 ; Zhao, Wei 1 ; Liu, Junli 1 ; Zhang, Xiaodi 1 ; Zhang, Aixia 1 ; Guo, Linlin 4 ; Li, Zengning 2 ; Liu, Jingke 1 ;
作者机构： 1.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, 598 Heping Western Rd, Shijiazhuang 050051, Hebei, Peoples R China
2.Hebei Med Univ, Hosp 1, 361 Zhongshan Eastern Rd, Shijiazhuang 050017, Hebei, Peoples R China
3.Hebei Key Lab Nutr & Hlth, 89 Donggang Rd, Shijiazhuang 050000, Hebei, Peoples R China
4.SCIEX Analyst Instrument Trading Co Ltd, 24 Jiuxianqiao Middle Rd, Beijing 100015, Peoples R China
关键词： Foxtail millet; Husk; Bran; Nutrient; Metabolomics
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.5； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 23 卷
页码：
收录情况： SCI
摘要： The utilization of byproducts from foxtail millet polishing can reduce food loss and waste. Thus, it is necessary to know the chemical compounds from the millet and the segregation of the layers. The nutrients including minerals were compared among the husk, bran, and millet, and a LC -MS metabolomics analysis was also performed among them. The results showed that the protein, crude fat and 4 fatty acids, seven minerals, the nitrogen -containing compounds and phenolic acids were at much higher levels in the bran part than the husk and millet, whereas the husk only contained higher levels of dietary fibre, and some minerals. The millet section, as the edible part, contained the lowest level of chemical constituents. It illustrated that the bran part contained more functional and nutritional components than the millet and husk part. Therefore, the bran of the foxtail millet should be a food resources instead of wasting.
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