Indigenous Sudanese sorghum‐based food: Secondary metabolites and antioxidant activities of traditional Sudanese nonalcoholic beverage <i>Hulu‐mur</i> from two sorghum landraces

Abdelhalim, Tilal Sayed; Abdalla, Aisha A. A.; Elkhatim, Khitma A. Sir; Othman, Mazahir H.; Alkhair, Tagwa M. A. Mohammed; Almaiman, Salah A.; Osman, Magdi A.; Hassan, Amro B.

doi:10.1002/fsn3.3275

Cited by 6 publications

(2 citation statements)

References 36 publications

(55 reference statements)

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“…Due to their significant interaction with starch and particularly amylose, polymeric tannins are key in producing resistant starch. The tannin oligomers present human health benefits through their immunomodulatory, antiradical, vasodilatory, cardioprotective, antithrombotic, and anti-UV actions [ 47 , 48 , 49 ]. Others potential health benefits are risk reduction for obesity, dyslipidemia, hypertension, and promoting urination and blood circulation [ 50 ].…”

Section: Discussionmentioning

confidence: 99%

Inclusion of Sorghum in Cyprinus carpio L. Diet: Effects on Growth, Flesh Quality, Microbiota, and Oxidative Status

Barbacariu,

Dumitru,

Rimbu

et al. 2024

Animals

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This study investigates the impact of including sorghum in the diet of the common carp (Cyprinus carpio) on its growth, blood parameters, meat composition, intestinal microbiota, and oxidative stress. Experimental diets with varying sorghum content (0%—V0 or control, 10%—V1, 20%—V2, and 30%—V3) were administered to carp weighing 43 g initially. Notably, in the 30% variant, sorghum entirely replaced corn and barley in the diet. Chemical analysis of sorghum unveiled a protein content of 14% and a fat content of 3.9%. Sorghum inclusion led to a decline in final body weight and weight gain, particularly notable in the V3 group with 30% sorghum. However, other physiological parameters, such as feed conversion ratio, specific growth rate, and organ indices, remained unaffected. Protein and salt content in carp flesh increased with higher sorghum inclusion levels, while hematological parameters showed minimal variations. Analysis of the intestinal microbiota revealed increases in both aerobic and anaerobic bacterial populations with sorghum inclusion. Furthermore, sorghum concentration inversely correlated with glutathione levels and positively correlated with malondialdehyde content, indicating a disruption of antioxidant defense mechanisms and elevated oxidative stress.

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Section: Discussionmentioning

confidence: 99%

Inclusion of Sorghum in Cyprinus carpio L. Diet: Effects on Growth, Flesh Quality, Microbiota, and Oxidative Status

Barbacariu,

Dumitru,

Rimbu

et al. 2024

Animals

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“…Another study reported improved chemical, functional, and nutritional properties of sorghum-based snacks fortified with mung bean ( 19 ). Furthermore, Abdelhalim et al ( 20 ) reported high levels of total phenolic content (88.7 mg GAE/g) and total tannin content (9.2 mg CE/g), as well as strong antioxidant properties, in a sorghum-only beverage. Several recent reviews provide detailed information on a wide variety of sorghum-based functional foods ( 7 , 21 ).…”

Section: Introductionmentioning

confidence: 99%

Exploring the potentials of sorghum genotypes: a comprehensive study on nutritional qualities, functional metabolites, and antioxidant capacities

et al. 2023

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IntroductionSorghum, long regarded as one of the most underutilized crops, has received attention in recent years. As a result, conducting multidisciplinary studies on the potential and health benefits of sorghum resources is vital if they are to be fully exploited. In this study, the nutritional contents, functional metabolites, and antioxidant capacities of 23 sorghum breeding lines and three popular cultivars were assessed.Materials and methodAll of the sorghum genotypes were grown under the same conditions, and mature seeds were hand-harvested. The metabolite contents and antioxidant capacities of sorghum seeds were assessed using standard protocols. Fatty acids were quantified using a gas chromatography-flame ionization detector, whereas flavonoids and 3-deoxyanthocyanidins were analyzed using a liquid chromatography-tandem mass spectrometry method. The data were analyzed using both univariate and multivariate statistical approaches.Results and discussionTotal protein (9.05–14.61%), total fat (2.99–6.91%), crude fiber (0.71–2.62%), dietary fiber (6.72–16.27%), total phenolic (0.92–10.38 mg GAE/g), and total tannin (0.68–434.22 mg CE/g) contents varied significantly across the sorghum genotypes (p < 0.05). Antioxidant capacity, measured using three assays, also differed significantly. Five fatty acids, including palmitic, stearic, oleic, linoleic, and linolenic acids, were found in all the sorghum genotypes with statistically different contents (p < 0.05). Furthermore, the majority of the sorghum genotypes contained four 3-deoxyanthocyanidins, including luteolinidin, apigeninidin, 5-methoxyluteolinidin, and 7-methoxyapigeninidin, as well as two dominant flavonoids, luteolin and apigenin. Compared to the cultivars, some breeding lines had significantly high levels of metabolites and antioxidant activities. On the other hand, statistical analysis showed that total tannin, total phenolic, and antioxidant capacities varied significantly across white, yellow, and orange genotypes. Principal component analysis was used to differentiate the sorghum genotypes based on seed color and antioxidant index levels. Pearson’s correlation analysis revealed strong links between biosynthetically related metabolites and those with synergistic antioxidant properties.ConclusionThis research demonstrated the diversity of the sorghum resources investigated. Those genotypes with high levels of nutritional components, functional metabolites, and antioxidant activities could be used for consumption and breeding programs.

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Cereal-based fermented beverages

Radu,

Coldea,

Avîrvarei

et al. 2025

Unconventional Functional Fermented Beverages

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Indigenous Sudanese sorghum‐based food: Secondary metabolites and antioxidant activities of traditional Sudanese nonalcoholic beverage Hulu‐mur from two sorghum landraces

Cited by 6 publications

References 36 publications

Inclusion of Sorghum in Cyprinus carpio L. Diet: Effects on Growth, Flesh Quality, Microbiota, and Oxidative Status

Inclusion of Sorghum in Cyprinus carpio L. Diet: Effects on Growth, Flesh Quality, Microbiota, and Oxidative Status

Exploring the potentials of sorghum genotypes: a comprehensive study on nutritional qualities, functional metabolites, and antioxidant capacities

Cereal-based fermented beverages

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