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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