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Table 5 Phenolic compound content (μg/g defatted meal) in different types of millets

From: Millets: a solution to agrarian and nutritional challenges

Phenolic compound Pearl Finger Proso Foxtail Barnyardc Kodo
Hydroxybenzoic acid and derivatives
 Methyl vanillate 19.8
 Protocatechuic acid 11.8a, 23.1a, 48.2 69.7 10.2 39.7
 p-Hydroxybenzoic acid 22a 8.9a, 1.7 55.4 14.6a, 5.63 10.5
 Vanillic 16.3a, 7.08 15.2a, 85.8 87.1a, 22.1 40.1
 Syringic 17.3a 7.7a 93.6a
 Gentisic acid 96.3a 61.5a 21.5a
Hydroxycinnamic acid and derivatives
 Caffeic acid 21.3a 16.6a, 11 10.6a, 34 276
 p-Coumaric acid 268.9a, 53.5 36 1188 2133.7a, 848 767
 Trans-ferulic acid 637 331 332 631 1844
 Cis-ferulic acid 81.5 65.3 18.6 101 100
 8,8′-Aryl ferulic acid 19.6 94.8
 5,5′-Di ferulic acid 57 11.8 5.44 62.2 173
Flavonoidsb 7.1 1896 1.9 169 179
  1. avalues are taken from Dykes and Rooney [65] (expressed as μg phenolic acid/mg samples)
  2. bContent of phenolic compounds in soluble fraction of millet grains
  3. cData not available