Chromatic, Phenolic and Antioxidant Properties of &lt;i style='mso-bidi-font-style:normal'&gt;Sorghum bicolor&lt;/i&gt; Genotypes

López-Contreras, José Juan; Závala-García, Francisco; Urías-Orona, Vania; Martínez-Ávila, Guillermo Cristian Guadalupe; Rojas, Romeo; Niño-Medina, Guillermo

doi:10.15835/nbha4329949

Cited by 32 publications

(18 citation statements)

References 15 publications

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“…Although the antioxidant traits evaluated in this study exhibited a high value of broad-sense heritability, Genomic selection can nonetheless be recommended for antioxidant breeding in sorghum for several reasons. First, the use of grain color as a proxy to antioxidant concentration is complicated by the necessity of having a variety of information including pericarp thickness, pigmented testa, spreader genes and endosperm appearance, which are naturally correlated with the production of sorghums with increased phenols and antioxidant activity levels [57,58]. Second, there are many other compounds in sorghum grain that contribute to antioxidant activity, including vitamin E and carotenoids, most of which are hard to measure or are associated with minor effects QTLs that cannot be detected for use in marker assisted selection [7].…”

Section: Discussionmentioning

confidence: 99%

Genomic Selection for Antioxidant Production in a Panel of Sorghum bicolor and S. bicolor × S. halepense Lines

Habyarimana

Lopez‐Cruz

2019

Genes

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The purpose of this work was to assess the performance of four genomic selection (GS) models (GBLUP, BRR, Bayesian LASSO and BayesB) in 4 sorghum grain antioxidant traits (phenols, flavonoids, total antioxidant capacity and condensed tannins) using whole-genome SNP markers in a novel diversity panel of Sorghum bicolor lines and landraces and S. bicolor × S. halepense recombinant inbred lines. One key breeding problem modelled was predicting the performance in the antioxidant production of new and unphenotyped sorghum genotypes (validation set). The population was weakly structured (analysis of molecular variance, AMOVA R2 = 9%), showed a significant genetic diversity and expressed antioxidant traits with a good level of variability and high correlation. The S. bicolor × S. halepense lines outperformed Sorghum bicolor populations for all the antioxidants. The four GS models implemented in this work performed comparably across traits, with accuracy ranging from 0.49 to 0.58, and are considered high enough to sustain sorghum breeding for antioxidants production and allow important genetic gains per unit of time and cost. The results presented in this work are expected to contribute to GS implementation and the genetic improvement of sorghum grain antioxidants for different purposes, including the manufacture of health-promoting and specialty foods.

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Section: Discussionmentioning

confidence: 99%

Genomic Selection for Antioxidant Production in a Panel of Sorghum bicolor and S. bicolor × S. halepense Lines

Habyarimana

Lopez‐Cruz

2019

Genes

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“…The phenolic compound and the antioxidant capacity evaluations were done according to López-Contreras et al [41].…”

Section: Methodsmentioning

confidence: 99%

Foliar Application of Zinc Oxide Nanoparticles and Zinc Sulfate Boosts the Content of Bioactive Compounds in Habanero Peppers

García-López

Niño-Medina

Olivares‐Sáenz

et al. 2019

Plants

153

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The physiological responses of habanero pepper plants (Capsicum chinense Jacq.) to foliar applications of zinc sulphate and zinc nano-fertilizer were evaluated in greenhouse trials. The effect of the supplement on fruit quality of habanero pepper was particularly observed. Habanero pepper plants were grown to maturity, and during the main stages of phenological development, they were treated with foliar applications of Zn at concentrations of 1000 and 2000 mg L−1 in the form of zinc sulfate (ZnSO4) and zinc oxide nanoparticles (ZnO NPs). Additional Zn was not supplied to the control treatment plants. ZnO NPs at a concentration of 1000 mg L−1 positively affected plant height, stem diameter, and chlorophyll content, and increased fruit yield and biomass accumulation compared to control and ZnSO4 treatments. ZnO NPs at 2000 mg L−1 negatively affected plant growth but significantly increased fruit quality, capsaicin content by 19.3%, dihydrocapsaicin by 10.9%, and Scoville Heat Units by 16.4%. In addition, at 2000 ZnO NPs mg L−1 also increased content of total phenols and total flavonoids (soluble + bound) in fruits (14.50% and 26.9%, respectively), which resulted in higher antioxidant capacity in ABTS (2,2′azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), DPPH (2,2-diphenyl-1-picrylhydrazyl), and FRAP (ferric reducing antioxidant power) (15.4%, 31.8%, and 20.5%, respectively). These results indicate that application of ZnO NPs could be employed in habanero pepper production to improve yield, quality, and nutraceutical properties of fruits.

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“…Assays were performed according to López-Contreras et al [ 36 ]. Determination of total phenols (TP) content was carried out using the Folin–Ciocalteu reagent and gallic acid as standard (0 to 200 mg/L).…”

Section: Methodsmentioning

confidence: 99%

Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

et al. 2019

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Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treatment (Bread 0% DF) were used initially. However, the treatments that showed the greatest improvement effects were: bread + 2% SDF and bread + 2% CDF. The functionality and the nutritional contribution in the treatments were evaluated during four days of storage. The weight loss on the third day of storage was 30% higher in the control treatment than the products with 2% SDF and 2% CDF, while for the evaluation of firmness, the control obtained a hardness of 86 N, and treatments with 2% SDF and 2% CDF 60 N and 45 N, respectively. The presence of phenolic compounds and their antioxidant activity was evident, mainly in the 2% SDF treatment, which had a total phenolic content of 1036, while in the Bread 0% DF it was 232 mgEAC/kg. The antioxidant activity for 2% SDF by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (3-ethyl-benzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) was 1096, 2567, and 1800 µmolTE/kg, respectively. Dietary fiber addition favored the reduction of weight loss and firmness of white bread during storage. In addition, color was not affected and the content calcium, phenolics, as well as antioxidant capacity were slightly improved.

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Chromatic, Phenolic and Antioxidant Properties of <i style='mso-bidi-font-style:normal'>Sorghum bicolor</i> Genotypes

Cited by 32 publications

References 15 publications

Genomic Selection for Antioxidant Production in a Panel of Sorghum bicolor and S. bicolor × S. halepense Lines

Genomic Selection for Antioxidant Production in a Panel of Sorghum bicolor and S. bicolor × S. halepense Lines

Foliar Application of Zinc Oxide Nanoparticles and Zinc Sulfate Boosts the Content of Bioactive Compounds in Habanero Peppers

Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

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