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The anti-oxidant activity of extracts from 18 cereal crops were evaluated for their phenolic (TPH), flavonoids (TF) and antioxidant activity (AOX). Antioxidant activity mg/100g was evaluated using the in-vitro assay viz ferric reducing antioxidant activity power (FRAP), cupric antioxidant activity (CUPRAC) and 2,2-diphenyl picryl hydrazyl (DPPH) Large significant variation was observed (p<0.05) amongst cereal and between their varieties and content ranged from beans displayed significantly (p<0.05) higher phenolics and flavonoids content than cereals, millets. Black gram followed by finger millet, pearl millet, kidney bean and black soyabean had the highest TPH ranging from 488.41, 394.4, 254.30 and 229.90 GAE/100g respectively. TF content ranged from 8.84-116.89 mg CE/100G. AOX in FRAP, DPPH and CUPRAC assays ranged from 2.31-8.29, 6.10-15.03 and 0.65-4.68 μmol TE/g. The results indicate that cereals, millet and beans containing high phenolics may provide a source of dietary antioxidants.
Keywords: Phenolics, Flavonoids, antioxidant activity, Cereals, Beans, Millets