Effet d’un traitement thermique sur les polyphenols du millet et leur pouvoir antioxydant

Abstract

Polyphenoles are plant’s secondary metabolites that have been largely studied last years. The objective of this study was to evaluate the impact of a habitual heat process on the content of polyphenols and flavonoids in a cereal crop that grows in Adrar region, called pearl millet or Pennisetum glaucum. The objectif of this study is to evaluated the heat traitement . The antioxidant activity of different phenolic compounds of treated seeds was evaluated by the method of DPPH. Our results showed that heat traitement rose the pourcentage polyphenols to 43 .27%. Also, flavonoids to 38.29%. The antioxidant activity of different extracts (evaluated by the method of trapping free radical DPPH●) has revealed that roasted seeds exhibited, at high concentrations, a high antioxidant capacity which were compared with standard (Gallic acid -Vitamin C).