Table 3 Bioactive compound contents in each individual grains.

From: Comparative study on the effects of grain blending on functional compound content and in vitro biological activity

Grains

Total phenolic content (mg GAE1/g extract)

Total flavonoid content (mg CE2/g extract)

Oats

3.09 ± 0.40c

1.16 ± 0.15c

Sorghum

290.18 ± 17.95a

110.55 ± 5.41a

Finger millet

21.52 ± 0.31bc

14.76 ± 0.15b

Adzuki bean

28.74 ± 1.43b

16.16 ± 0.33b

Proso millet

3.04 ± 0.14c

0.15 ± 0.11c

  1. Content is presented as the mean ± standard deviation of three replicates. Superscript letters in the same column indicate significant differences between grains at p < 0.05, determined using Tukey’s multiple comparison test.
  2. 1GAE, gallic acid equivalent; 2CE, catechin equivalent.
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