Effect of different levels of nitrogen on the total polyphenol and total flavonoid content of sorghum and millet flours-Reference-Cited by-同舟云学术

Effect of different levels of nitrogen on the total polyphenol and total flavonoid content of sorghum and millet flours

Published:2017-10-01 Issue:1 Volume:10 Page:107-115
ISSN:2066-7744
Container-title:Acta Universitatis Sapientiae, Alimentaria
language:en
Short-container-title:

Author:

Jevcsák Sz.¹,Murányi E.²,Stündl L.¹,Jóvér J.³,Sipos P.⁴

Affiliation:

1. University of Debrecen , Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology , H-4032 Debrecen , Böszörményi St 138., Hungary

2. University of Debrecen , Institutes for Agricultural Research and Educational Farm Research Institute of Karcag

3. University of Debrecen , Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Water and Environmental Management , H-4032 Debrecen , Böszörményi St 138., Hungary

4. Agri-Corn Kft. H-4275 Monostorpályi, Szalmás tanya, Hungary

Abstract

Abstract Cereals are the most important food sources worldwide. Nowadays, there is an increase in the interest for sorghum and millet grains due to their nutritional quality and health benefits. Our aim was to determine the total polyphenol (TPC) and total flavonoid content (TFC) of sorghum and millet flours, influenced with different levels of nitrogen. The TPC of flours varied between 38.45 and 375.80 mg GAE/100g of the selected cereal flours. The TFC ranged from 106.26 to 117.93 mg CE/100g in sorghum and millet flours.

Publisher

Walter de Gruyter GmbH

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