The profiles of phenolic compounds and antioxidant capacities of four finger millet varieties harvested in northern Malawi were investigated. The total phenolics, flavonoids and condensed tannins in the free fractions ranged from 114.43 to 179.19 mg ferulic acid equivalent (FAE)/100 g, 90.24 to 202.94 mg catechin equivalent (CE)/100 g and 31.76 to 83.59 mg CE/100 g, respectively. Total phenolic contents of the bound fractions ranged from 58.27 to 123.23 mg FAE/100 g. Twenty phenolic compounds were identified in the free fractions including eighteen flavonoids, with catechin and epicatechin being the predominant flavonoids. Seventeen phenolic compounds were identified in the bound fractions, with ferulic acid being the predominant one. Ten of the identified polyphenols were firstly reported in finger millet. Darker colored finger millet varieties had higher phenolic contents and antioxidant properties than the lighter colored ones. Finger millet can be used as healthy food material and natural antioxidant resource.

研究了马拉维北部收获的四个小米品种的酚类化合物的概况和抗氧化能力。游离馏分中的总酚，类黄酮和缩合单宁的范围为114.43至179.19 mg阿魏酸当量（FAE）/ 100 g，90.24至202.94 mg儿茶素当量（CE）/ 100 g和31.76至83.59 mg CE / 100 g，分别。结合馏分的总酚含量为58.27至123.23 mg FAE / 100 g。在游离级分中鉴定出二十种酚类化合物，其中包括十八种类黄酮，儿茶素和表儿茶素是主要的类黄酮。在结合的馏分中鉴定出十七种酚类化合物，其中以阿魏酸为主。手指小米中首次报道了十种鉴定出的多酚。颜色较深的手指谷子品种比颜色较浅的谷子具有更高的酚含量和抗氧化性能。手指小米可用作健康食品原料和天然抗氧化剂。