Measurement of biological antioxidant activity of seven food-grade sorghum hybrids grown in a Mediterranean environmen

Pontieri, Paola; Giudice, Fabio; Dimitrov,

doi:10.21475/ajcs.2016.10.07.pne18

Cited by 35 publications

(36 citation statements)

References 22 publications

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“…As reported in the literature (Pontieri et al. ), all four seed samples were enriched with Mg and Fe (Table S2).…”

Section: Methodssupporting

confidence: 78%

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Structure‐reactivity relationships between the fluorescent chromophores and antioxidant activity of grain and sweet sorghum seeds

Uchimiya

Wang³

2016

Food Science & Nutrition

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Polyphenolic structures are the putative cause of a variety of seed functions including bird/insect resistance and antioxidant activity. Structure‐reactivity relationships are necessary to understand the influence of polyphenolic chromophore structures on the tannin content and free radical quenching ability determined by the traditional calorimetric methods. This study investigated the relationships between the structural attributes of fluorescent chromophore and the following seed characterization methods: procyanidin (by acid‐butanol assay) and flavonoid (by vanillin assay) contents, radical quenching (by DPPH assay), electron‐donating capacity (by FeIII reduction), and λ max (by UV/visible spectrophotometry). Distinctively different response was observed for different seed categories: U.S. grain sorghum hybrids, African grain sorghum, and sweet sorghum. The U.S. grain sorghum varieties (low‐tannin to maximize the livestock digestion) responded only to the DPPH assay. For sweet sorghum and African grain sorghum, linear correlation was observed between (1) the antioxidant activity (2) the amounts of procyanidins and flavonoids, and (2) the aromaticity of fingerprint fluorescent structures.

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“…As reported in the literature (Pontieri et al. ), all four seed samples were enriched with Mg and Fe (Table S2).…”

Section: Methodssupporting

confidence: 78%

“…Blanks, blank spikes, and matrix spikes were included for the quality assurance and control for the ICP-AES analysis (USEPA, 2001). As reported in the literature (Pontieri et al 2014), all four seed samples were enriched with Mg and Fe (Table S2).…”

Section: Sorghum Seed Samplessupporting

confidence: 72%

Structure‐reactivity relationships between the fluorescent chromophores and antioxidant activity of grain and sweet sorghum seeds

Uchimiya

Wang³

2016

Food Science & Nutrition

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“…Therefore, it is supposed that, in the present study, the biofortification of wheat grain occurred. The ash content is a measure of the mineral content of the grain, which is crucial from the nutritional point of view [ 27 ]. The highest content of ash was for grains treated with AminoHort at a dose 1.0 L/ha.…”

Section: Resultsmentioning

confidence: 99%

Effect of the New Plant Growth Biostimulants Based on Amino Acids on Yield and Grain Quality of Winter Wheat

et al. 2018

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Field and laboratory experiments were carried out in 2012–2013, aimed at evaluating the influence of new products stimulating plant growth based on amino acids on crop yield, characteristics of grain and content of macro- and micronutrients in winter wheat (Triticum aestivum L.). The tests included two formulations produced in cooperation with INTERMAG Co. (Olkusz, Poland)—AminoPrim and AminoHort, containing 15% and 20% amino acids, respectively, and 0.27% and 2.1% microelements, respectively. Field experiments showed that the application of products based on amino acids influenced the increase of grain yield of winter wheat (5.4% and 11%, respectively, for the application of AminoPrim at a dose 1.0 L/ha and AminoHort at dose 1.25 L/ha) when compared to the control group without biostimulant. Laboratory tests showed an increase of technological characteristics of grain such as ash content, Zeleny sedimentation index and content of protein. The use of the tested preparations at different doses also contributed to the increase of the nutrients content in grains, in particular copper (ranging 31–50%), as well as sodium (35–43%), calcium (4.3–7.9%) and molybdenum (3.9–16%). Biostimulants based on amino acids, tested in the present study, can be recommended for an efficient agricultural production.

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“…Phenolic acids, which are located in the pericarp, testa, aleurone layer and endosperm, are benzoic or cinnamic acid derivatives, whereas flavonoids include tannins (proanthocyanidins) and anthocyanins as the most important constituents isolated from sorghum to date. 3 Sorghum grain antioxidant composition has been described in different works; [5][6][7][8][9][10] it was found to be characterized by the highest values of total phenols and total antioxidant capacity (TAC) when compared to wheat, oats, barley and maize. 11 However, the utilization of sorghum to improve the nutritional value of foods is quite restricted.…”

Section: Introductionmentioning

confidence: 99%

Discrimination and prediction of polyphenolic compounds and total antioxidant capacity in sorghum grains

Alfieri

Cabassi²,

Habyarimana

et al. 2019

Journal of Near Infrared Spectroscopy

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One hundred and forty-seven sorghum samples, grown in 2015 and 2017, were used to build different near infrared spectroscopic calibration models able to predict total antioxidant capacity, total phenolics, total flavonoids and condensed tannins content. Samples were separated into calibration and validation sets using a nearest neighbours algorithm. The r 2 pred values ranged from 0.84 (condensed tannins) to 0.95 (total phenolics), whereas the Ratio of Performance to Deviation (RPD) values ranged from 1.9 (total flavonoids) to 3.0 (total phenolics). Comparison of prediction error estimates highlighted the best models with significant differences. Model robustness was tested through a reduction of sample numbers in the calibration set; the highest robustness was found for total antioxidant capacity and total flavonoids. In addition, a partial least squares discriminant analysis model to screen the samples for their tannins level was developed and resulted in good performance; it should be useful to select tannin-free genotypes for the food industry. These models could be used for rapid screening of sorghum breeding genotypes with high antioxidant compounds.

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Measurement of biological antioxidant activity of seven food-grade sorghum hybrids grown in a Mediterranean environmen

Cited by 35 publications

References 22 publications

Structure‐reactivity relationships between the fluorescent chromophores and antioxidant activity of grain and sweet sorghum seeds

Structure‐reactivity relationships between the fluorescent chromophores and antioxidant activity of grain and sweet sorghum seeds

Effect of the New Plant Growth Biostimulants Based on Amino Acids on Yield and Grain Quality of Winter Wheat

Discrimination and prediction of polyphenolic compounds and total antioxidant capacity in sorghum grains

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