Antioxidant activity and nutrient composition of selected cereals for food use

Whole grain products are recommended for healthy diets as being recognized sources of dietary fiber and antioxidant substances. In the present study, four cereals including barley, pearl millet, rye and sorghum which are adapted to the growing conditions in the United Arab Emirates were evaluated in terms of their composition of dietary fiber, resistant starch, minerals and total phenols and antioxidant properties. Antioxidant activity was evaluated on the basis of scavenging capacity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and 2,2′-azino-di-[3-ethylbenzthiazoline sulphonate] (ABTS+ radical cations). The adapted grains exhibited better nutritional quality compared to commercial hard and soft wheat flours, the main ingredients in grain-based food products. They were significantly rich in resistant starch, soluble and insoluble dietary fibers, minerals and antioxidants. Barley had the highest levels of phosphorus, calcium, potassium, magnesium, sodium, copper, and zinc, and the second highest content of iron following millet. Sorghum was exceptionally high in antioxidant activities followed by millet and barley. The antioxidant properties of the three grains were comparable to butylated hydroxytoluene. The nutritional data suggest that the selected grains, particularly barley and sorghum, hold promise as healthy food ingredients.