Characterization of phenolic compounds and antioxidant activity in sorghum [Sorghum bicolor (L.) Moench] grains

Punia, Himani; Tokas, Jayanti; Malik, Anurag; Satpal,; Sangwan, Suman

doi:10.1007/s42976-020-00118-w

Cited by 61 publications

(61 citation statements)

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“…Other research teams have also analyzed the TFC content of raw white sorghum varieties. For example, the PC 5 hybrid had 15.33 mg RE/100 g, compared to 44.8 mg RE/100 g for SS1m and 26.7 mg RE/100 g for SS1e [24]. However, the cited study used a different assay method.…”

Section: Discussionmentioning

confidence: 99%

“…The major polyphenol and flavonoid compounds with antioxidant activity from our plant matrices were evaluated by HPLC-DAD analysis. The presence of these types of bioactive compounds has been described in several studies related to Sorghum species [23,24]. In this study, the quantification of these secondary metabolites, which have many functions such as antioxidant, anti-inflammatory, antiviral, and anti-carcinogenic activity, was made using an adapted HPLC-DAD method [21].…”

Section: Hplc-dad Poliphenols and Flavonoids Quantification Of Sorghum Bicolor Extractsmentioning

confidence: 99%

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HPLC-DAD Polyphenolic Profiling and Antioxidant Activities of Sorghum bicolor during Germination

et al. 2021

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The purpose of this study was to assess the suitability of the Romanian Albanus hybrid of Sorghum bicolor as a potential functional food ingredient. Ultrasound-assisted extraction in different solvents, together with spectrophotometric and chromatographic methods, was used to monitor the variation in total phenolic and flavonoid content and the antioxidant activity of raw sorghum grains before and during short germination periods (24, 36 and 48 h). The High-Performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD) investigation of the extracts revealed that the ungerminated sorghum grains extracted with methanol had the highest diversity of phenolic compounds, while the total phenolic content (TPC) was the highest after 36 h of germination in both extract types: 1853 mg GAE/100 g for the methanolic extract and 1726 mg GAE/100 g for the ethanolic extract. The findings of this study showed that the TPC of sorghum extracts is strongly correlated with their antioxidant activity and, overall, that the studied extracts presented a good radical scavenger activity, which supports the benefits of alimentary uses of Sorghum bicolor grains.

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Section: Discussionmentioning

confidence: 99%

Section: Hplc-dad Poliphenols and Flavonoids Quantification Of Sorghum Bicolor Extractsmentioning

confidence: 99%

HPLC-DAD Polyphenolic Profiling and Antioxidant Activities of Sorghum bicolor during Germination

et al. 2021

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“…Sorghum has a high potential for grain production in addition to its extraordinary ability to withstand environmental stresses, making it an excellent option for grain production in water deficit situations and low soil fertility [8]. Compared to other cereals, such as oats, rice, and wheat, sorghum has higher concentrations of total phenolic compounds, such as tannins, showing a greater antioxidant capacity [9,10]. Sorghum also stands out as a good source of dietary fiber, iron, phosphorus, magnesium, and zinc [11].…”

Section: Introductionmentioning

confidence: 99%

Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

et al. 2021

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This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet.

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“…It has the ability to grow at high elevations from the soil surface, salinity and barren soils, as well as in environments that contain rare water and high temperatures. This is owed to the sorghum's well-developed root system, which has a high root to leaf ratio, and its wax-coated leaves, which can roll in response to external threat/stimulus [12,13]. Sorghum grain is a good choice since it is gluten-free, high in resistant starch, and a good source of minerals, as well as a variety of bioactive phenolic compounds [12].…”

Section: Introductionmentioning

confidence: 99%

Sorghum: Nutritional Factors, Bioactive Compounds, Pharmaceutical and Application in Food Systems: A Review

Mohamed¹,

Fawzi²,

Basıt³

et al. 2022

Phyton

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After wheat, rice, maize, and barley, sorghum is the fifth most widely grown cereal on the planet. Due to its high production, drought resistance, and heat tolerance, this crop is replacing maize in some areas. Sorghum is available in a variety of colors, including cream, lemon-yellow, red, and even black. The principal grain anatomical components are pericarp, germ or embryo and endosperm. This review provides an overview of key sorghum grain components, including starches, fiber, proteins, lipids, and vitamins. Also, we summarized phenolic compounds, flavonoids, tannins, carotenoids, vitamin E, amines, Policosanols and Phytosterols in sorghum grains. Sorghum is used to manufacture bread and porridge, and it provides a significant source of energy and nutrition for humans; sorghum is extensively farmed for animal feed. However, because the natural components in sorghum are useful in the development of healthy and functional foods, sorghum farming for both biofuel production and human consumption is gaining popularity. Pigmented sorghum grain is high in antioxidants such as polyphenols, primarily tannins, which have a variety of health benefits, including antiproliferative properties linked to the prevention of certain cancers, antioxidant activities linked to the prevention of diseases linked to oxidative stress, and anti-inflammatory effects, as well as improving glucose metabolism. Because these chemicals cannot be assimilated, their application in the food business has been limited, as sorghum is regarded as a lownutritional grain due to the presence of anti-nutritional components such as strong tannins, which form complexes with proteins and iron, limiting their digestibility. This review aims to show the utilization of sorghum as a source of bioactive chemicals and the value they bestow on human health due to the general biological potential it possesses.

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Characterization of phenolic compounds and antioxidant activity in sorghum [Sorghum bicolor (L.) Moench] grains

Cited by 61 publications

References 40 publications

HPLC-DAD Polyphenolic Profiling and Antioxidant Activities of Sorghum bicolor during Germination

HPLC-DAD Polyphenolic Profiling and Antioxidant Activities of Sorghum bicolor during Germination

Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

Sorghum: Nutritional Factors, Bioactive Compounds, Pharmaceutical and Application in Food Systems: A Review

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