In Vitro Digestibility And Antioxidant Activity Of Minor Cereals

In recent years,along with the improvement in the living standard of people,the incidence of chronic disease like hyperlipidemia,diabetes mellitus and hypertension is keeping raising.The modern medical research shows that the intake of minor cereals is crucial to the prevention and adjuvant therapy of these diseases.As a result,the present study investigated the differences among antioxidant content,antioxidant activity,and starch characters and the release of antioxidants in simulated digestion in vitro among common diet minor cereals with the control of staple food grains(rice and wheat flour),thereby selecting the minor cereals with highest antioxidant capacity,low digestibility and high bioavailability to provide useful information for the development and application of minor cereals.The main result of this paper were as follows:(1)The content of total phenolics content decreased in the following order:tartary buckwheat>common buckwheat>oat>coix>corn>millet>proso millet>wheat>rice.Except the millet and the proso millet,the major existance form of polyphenol was free phenolics(64.18～98.70%).Additionally,the content of total flavonoids was highest found in coix,followed by oat,and exist mainly in free form.The DPPH·,ABTS+·scavenging capacity and reducing power of the tartary buckwheat were higher than other cereals,while millet had the highest AAC value in the β-carotene-linoleic acid assay.In this study,a significant correlation was found between total phenolic and antioxidant activities.(2)Except the proso millet,the rate of digestion of minor cereals was lower than control group(wheat and rice),and the rate increased in the following order:millet,tartary buckwheat,common buckwheat and coix.Additionally,millet had highest the content of resistant starch,followed by coix and tartary buckwheat.The value of EGI from low to high were tartary buckwheat,common buckwheat,coix,corn,oat,and proso millet.In this study,the significant correlations were found among the value of RS,HI and EGI.(3)The polyphenol and antioxidant activity were released under the action of the digestion enzymes,compared to the wheat(control group),the content of phenolics decreased in the following order:common buckwheat,coix,oa,mille.Additionally,the antioxidant capacity of the tartary buckwheat was higher than other minor cereals,however,the corn had the lowest antioxidant activity and polyphenol content.