Catechins and Derived Procyanidins in Red and White Sorghum: Their Contributions to Antioxidant Activity

Bröhan, Meike; Jerkovic, Vesna; Wilmotte, Rodrigue; Collin, Sonia

doi:10.1002/j.2050-0416.2011.tb00510.x

Cited by 13 publications

(5 citation statements)

References 19 publications

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“…Other phenolics such as ferulic, p- coumaric, cinnamic, gallic and syringic acid, catechin, kaempferol, and quercetin were identified and quantified in the sorghum millet sample (Table ). The level of catechin was 144.9 ± 3.7 μg/g and much higher than that in the millets reported (6.2–84.7 μg/g) by Bröhan et al Also, kaempferol, gallic, and ferulic acid were the major phenolics in the sweet sorghum millets at levels of 133.7 ± 6.7, 130.6 ± 8.1, and 107.6 ± 10.1 μg/g, respectively. In a previous study, the levels of gallic and ferulic acid ranged from 13.2–46.0 and 8.9–95.7 μg/g, respectively, in different sorghum varieties .…”

Section: Resultscontrasting

confidence: 51%

Phytochemicals in Sweet Sorghum (Dura) and Their Antioxidant Capabilities against Lipid Oxidation

Shen

Zhang

Prinyawiwatkul

et al. 2013

J. Agric. Food Chem.

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Hydrophilic (HPE) and lipophilic (LPE) extracts were obtained from the Louisiana sweet sorghum millets. Nine major hydrophilic phytochemicals were quantified at levels of 8.9 μg/g for cinnamic acid to 1570.0 μg/g for apigeninidin. Lipophilic phytochemicals (α- and γ-tocopherol, lutein, and β-carotene) were quantified at levels of 7.7, 145.7, 4.8, and 18.8 μg/g, respectively. The total phenolic contents of HPE and LPE were 768.9 and 97.6 μg of catechin equivalent/g, respectively, while DPPH activities were 6.5 and 0.8 μmol of Trolox equivalent/g for HPE and LPE, respectively. In an emulsion model, HPE exhibited higher capability of inhibiting cholesterol oxidation and stabilizing linoleic acid than LPE. Inhibition rates of cholesterol oxidation for HPE and LPE at 40 μg/mL were 92.2% and 65.4%, respectively. Retention rates of linoleic acid were 70.4% for HPE and 33.6% for LPE at a given concentration. Thus, HPE of sweet sorghum millet has potential in functional food applications.

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Section: Resultscontrasting

confidence: 51%

Phytochemicals in Sweet Sorghum (Dura) and Their Antioxidant Capabilities against Lipid Oxidation

Shen

Zhang

Prinyawiwatkul

et al. 2013

J. Agric. Food Chem.

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“…RP-HPLC-online TEAC was performed according to the method of Leitao et al [20] with slight modifications [21]. Contrary to global TEAC, this online method allows the antioxidant capacity of each compound to be evaluated separately after elution on a HPLC column.…”

Section: Methodsmentioning

confidence: 99%

Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa

Taeye

Cibaka

Collin

2017

Foods

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Procyanidin C1 is by far the main flavan-3-ol trimer in cocoa. Like other flavan-3-ols, however, it suffers a lot during heat treatments such as roasting. RP-HPLC-HRMS/MS(ESI(−))analysis applied to an aqueous model medium containing commercial procyanidin C1 proved that epimerization is the main reaction involved in its degradation (accounting for 62% of degradation products). In addition to depolymerization, cocoa procyanidin C1 also proved sensitive to oxidation, yielding once- and twice-oxidized dimers. No chemical oligomer involving the native trimer was found in either model medium or cocoa, while two C1 isomers were retrieved. C1 degradation products exhibited antioxidant activity (monitored by RP-HPLC-Online TEAC) close to that of C1 (when expressed in µM TE/mg·kg−1).

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“…Many raw materials used in the food industry, such as cocoa, − hops, − grapes, and sorghum, , contain between 0.5 and 10% polyphenols. Among these, flavan-3-ols are often the major form.…”

Section: Introductionmentioning

confidence: 99%

Degradation of (−)-Epicatechin and Procyanidin B2 in Aqueous and Lipidic Model Systems. First Evidence of “Chemical” Flavan-3-ol Oligomers in Processed Cocoa

Taeye

Cibaka

Jerkovic

et al. 2014

J. Agric. Food Chem.

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Despite the key role of flavan-3-ols in many foods, very little is yet known concerning the modification of their chemical structures through food processes. Degradation of model media containing (-)-epicatechin and procyanidin B2, either separately or together, was monitored by RP-HPLC-DAD-ESI(-)-MS/MS. Medium composition (aqueous or lipidic) and temperature (60 and 90 °C) were studied. In aqueous medium at 60 °C, (-)-epicatechin was mainly epimerized to (-)-catechin, but it was also oxidized to "chemical" dimers, a "chemical" trimer, and dehydrodi(epi)catechin A. Unlike oxidation, epimerization was enhanced at 90 °C. In lipidic medium, epimerization proved slow but degradation was faster. Procyanidin B2 likewise proved able to epimerize, especially at 90 °C and in aqueous medium. At high temperature only, the interflavan linkage was cleaved, yielding the same compounds as those found in the monomer-containing model medium. Oxidation to procyanidin A2 was also evidenced. With little epimerization and slow oxidation even at 90 °C, procyanidin B2 proved more stable in lipidic medium. Synergy was also observed: in the presence of the monomer, the dimer degradation rate increased 2-fold at 60 °C. This work states for the first time the presence of newly formed flavan-3-ol oligomers in processed cocoa.

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Catechins and Derived Procyanidins in Red and White Sorghum: Their Contributions to Antioxidant Activity

Cited by 13 publications

References 19 publications

Phytochemicals in Sweet Sorghum (Dura) and Their Antioxidant Capabilities against Lipid Oxidation

Phytochemicals in Sweet Sorghum (Dura) and Their Antioxidant Capabilities against Lipid Oxidation

Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa

Degradation of (−)-Epicatechin and Procyanidin B2 in Aqueous and Lipidic Model Systems. First Evidence of “Chemical” Flavan-3-ol Oligomers in Processed Cocoa

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