<abstract xmlns="http://www.w3.org/1999/xhtml"><p>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.</p></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.

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

Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology

Institutes for Agricultural Research and Educational Farm Research Institute of Karcag

Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Water and Environmental Management

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

Acta Universitatis Sapientiae, Alimentaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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...

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

Online veröffentlicht: 10. Okt. 2017

Seitenbereich: 107 - 115

DOI: https://doi.org/10.1515/ausal-2017-0007

Schlüsselwörter
polyphenol, flavonoid, cereal flours, fertilizer

© 2017 Sz. Jevcsák et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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

Online veröffentlicht: 10. Okt. 2017

Seitenbereich: 107 - 115

DOI: https://doi.org/10.1515/ausal-2017-0007

Schlüsselwörterpolyphenol, flavonoid, cereal flours, fertilizer

© 2017 Sz. Jevcsák et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
polyphenol, flavonoid, cereal flours, fertilizer