Evaluation of the Phenolic Profile, Antioxidant Properties, and Tyrosinase Inhibitory Effects of Phenolic Compounds in Foxtail Millet Bran

ABSTRACT Background and Objectives Foxtail millet bran (FMB), a by‐product of foxtail millet milling, contains significant polyphenols and dietary fiber. This study aims to explore the forms of phenolic compounds, their content, antioxidant activity, and tyrosinase inhibitory activity present in FMB. Findings The FMB extract is rich in phenolic compounds, although it contains relatively low levels of total flavonoids and tannins. Notably, insoluble ester phenols (IEP) are the most abundant phenolic compounds in FMB and show a strong correlation with antioxidant and tyrosinase inhibitory activities. Additionally, ferulic acid, p ‐coumaric acid, and vanillic acid are the main phenolic acids in FMB, highlighting its potential for functional food applications. Conclusions The high content of insoluble esterified phenols (IEP) in FMB is associated with significant antioxidant properties and tyrosinase inhibitory activity. These findings highlight the potential of FMB as a valuable source of bioactive compounds for health applications. Significance and Novelty These findings emphasize opportunities to enhance the biological efficacy of these bioactive compounds in dietary applications, positioning FMB as a promising source for health‐related benefits.