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Chemical composition, antioxidant, and antiproliferative activities of nine Chinese proso millet varieties

文献类型： 外文期刊

作者： Shen, Ruiling 1 ; Ma, Yuling 1 ; Jiang, Longbo 3 ; Dong, Jilin 1 ; Zhu, Yingying 4 ; Ren, Guixing 4 ;

作者机构： 1.Zhengzhou Univ Light Ind, Sch Food & Biol Engn, 136 Kexue Rd, Zhengzhou 450000, Henan, Peoples R China

2.Zhengzhou Univ Light Ind, Collaborat Innovat Ctr Food Prod & Safety, Zhengzhou, Henan, Peoples R China

3.Shanxi Acad Agr Sci, Millet Res Inst, Taiyuan, Shanxi, Peoples R China

4.Chinese Acad Agr Sci, Inst Crop Sci, 80 South Xueyuan Rd, Beijing 100081, Peoples R China

关键词： Proso millet; chemical composition; antioxidant activities; antiproliferative activities

期刊名称：FOOD AND AGRICULTURAL IMMUNOLOGY （ 影响因子：3.101； 五年影响因子：2.573 ）

ISSN： 0954-0105

年卷期： 2018 年 29 卷 1 期

页码：

收录情况： SCI

摘要： Interest in proso millet as a functional food is growing. However, studies on the chemical composition, antioxidant, and antiproliferative activities' differences of proso millet cultivars in China are limited. Nine Chinese proso millet varieties (five waxy varieties - S, D, N2, N4, N8 and four non-waxy varieties - J1, J3, J7, J9) were investigated. Results showed that the non-waxy varieties were significantly higher than waxy varieties in the content of amylase and resistant starch (22.95%, 0.23%, 2.02%, and 0.78%, respectively; P<.05). Lys was the first limit amino acid (AAS: 16.08%). Linolenic acid (61.74%) and oleic acid (22.16%) were the dominant fatty acids. Overall, the antioxidant content and antioxidant activities of J1 and J3 were higher than other cultivars. And, J7, J3, and J1 possessed better antiproliferative effects than other proso millet varieties. These results are anticipated to provide useful information on the development of proso millet-based functional food.

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