Cellular antioxidant activities of phenolic extracts from five sorghum grain genotypes

Xiong, Yun; Teixeira, Thiago Victor Damasceno; Zhang, Pangzhen; Warner, Roland; Shen, Shuibao; Fang, Zhongxiang

doi:10.1016/j.fbio.2021.101068

Cited by 23 publications

(17 citation statements)

References 31 publications

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“…The IC 50 value of DPPH radical scavenging activity of eight brown sorghum genotypes (SOR 01, SOR 03, SOR 08, SOR 11, SOR 17, SOR 21, SOR 24, SOR 33) varied from 91.2 to 361.2 mg/mL, and the IC 50 value of ABTS radical scavenging activity ranged from 203.4 to 352.6 mg/mL [28]. Brown pericarp sorghum (IS131C) was found to possess greater antioxidant activity than black sorghum (Shawya Short Black 1), red sorghum (Mr-Buster, Cracka), and white sorghum (Liberty) when compared the antioxidant activity assayed by ABTS, DPPH, and FRAP [15]. According to Xiong et al (2021), varieties of IS31C and Shawya Short Black 1 showed higher values of ABTS, DPPH, and FRAP than varieties of Liberty, Mr-Buster, and Cracka [15].…”

Section: Antioxidant Activitymentioning

confidence: 98%

“…Brown pericarp sorghum (IS131C) was found to possess greater antioxidant activity than black sorghum (Shawya Short Black 1), red sorghum (Mr-Buster, Cracka), and white sorghum (Liberty) when compared the antioxidant activity assayed by ABTS, DPPH, and FRAP [15]. According to Xiong et al (2021), varieties of IS31C and Shawya Short Black 1 showed higher values of ABTS, DPPH, and FRAP than varieties of Liberty, Mr-Buster, and Cracka [15].…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…Phenolic compounds from sorghum varieties have been reported to possess antioxidant activities, which are mainly characterized by scavenging the radicals of DPPH, ABTS, FRAP, and ORAC in vitro [2,15,30]. For example, the ORAC value of phenolics isolated from black sorghum (Shawaya) bran was 3.7 mmol Trolox equivalents/mg (TE/mg) [31].…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…Human colorectal cancer Caco-2 cells and hepatocarcinoma HepG2 cells are two common cellular antioxidant activity testing models through MTT assay [7,15]. EC 50 values of sorghum varieties (i.e., Liberty, Mr-Buster, Cracka, IS131C, Shawaya Short Black 1) varied from 0.4 to 127.1 mg/mL, which assessed the total antioxidant effect of both extracellular and intracellular environments [15]. The median effective concentration (EC 50 ) is the concentration of substance in an environmental medium expected to produce an effect in 50% of test organisms.…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…Dykes et al [12] demonstrated that factors, such as varieties and growing conditions, determined the content and the profile of phenolic compounds in sorghum grains. Generally, pigmented sorghum grains contain more content of phenolics than the white sorghum grains, due to the presence of pigmented anthocyanins [3,[13][14][15].…”

Section: Introductionmentioning

confidence: 99%

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Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits

Wang

Zhao

2021

Foods

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Sorghum grain (Sorghum bicolor L. Moench) is a staple food grown across the globe, and is mainly cultivated in the semi-arid regions of Africa and Asia. Recently, sorghum grain is increasingly utilized for human consumption, due to the gluten-free nature and potential phenolic-induced health benefits. Sorghum grain is rich in bioactive phenolic compounds, such as ferulic acid, gallic acid, vanillic acid, luteolin, and apigenin, 3-deoxyanthocyanidins (3-DXA), which are known to provide many health benefits, including antioxidant, anti-inflammatory, anti-proliferative, anti-diabetic, and anti-atherogenic activities. Given an increasing trend of sorghum consumption for humans, this article reviews the content and profile of phenolics in sorghum. It covers aspects of their health benefits and explores their mechanisms of action. The impact of thermal processing, such as boiling, steaming, roasting, and extrusion on sorghum phenolics is also discussed. Compelling data suggest the biological functions of sorghum phenolics, however, further investigations appear warrant to clarify the gap in the current research, and identify promising research topics in future.

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Section: Antioxidant Activitymentioning

confidence: 98%

Section: Antioxidant Activitymentioning

confidence: 99%

Section: Antioxidant Activitymentioning

confidence: 99%

Section: Antioxidant Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits

Wang

Zhao

2021

Foods

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Effects of degree of milling on phenolics and antioxidant activity of cooked rice during in vitro digestion

Liu

Zhang

et al. 2021

Cereal Chem

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Background and objectives The degree of milling (DOM) can affect the phenolics and antioxidant activity of brown rice, but rice as food needs to be cooked and plays its role when passing through the digestive system. Yet, digestion has a significant impact on the phenolic content and antioxidant activity. This study aimed to investigate the effects of DOM on the phenolics and antioxidant activity of cooked rice during in vitro digestion and how these phenolics and antioxidant activities are affected by in vitro digestion. Findings After in vitro digestion, as the DOM increased from 0% to 12.31%, the total phenolic content (TPC), total flavonoid content (TFC), DPPH•, and ABTS•+ scavenging activities decreased by 26.8%, 68.5%, 48.8%, and 29.9%, respectively. The maximum release amount of phenolics occurred at the intestinal digestion phase for all cooked rice samples. The increased proportions of DPPH• and ABTS•+ scavenging activities at every stage were not consistent with those of TPC and TFC. Compared with control samples, the TPC and TFC, DPPH•, and ABTS•+ scavenging activities significantly increased in most digested samples. Conclusions The increased DOM resulted in loss of phenolics including flavonoids and phenolic acids in digestion samples as well as in DPPH• and ABTS•+ scavenging activities of cooked rice. The release of phenolics and the improvement of antioxidant activity of cooked rice during in vitro digestion were mainly due to the digestive enzymes. Significance and novelty Compared with traditional organic solvent extraction combined with alkaline hydrolysis, the in vitro digestion model simulated the digestive process of food in the human body, making the evaluation of rice with different DOMs more practical.

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RETRACTED ARTICLE: Sorghum polyphenols: plant stress, human health benefits, and industrial applications

Kumari

Kumar

et al. 2021

Planta

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Main conclusion Various phenolic compounds of sorghum are effective in the management of abiotic stress (salt, nutrients) and biotic stress (caused by birds, fungi and aphids). The health and industrial application of phenolics is mainly contributed by inherent antioxidant and nutraceutical potential. Abstract In a natural environment, plant growth is affected by various biotic and abiotic stresses. In every ecosystem, the presence of a wide range of harmful biological agents (bacteria, fungi, nematodes, mites, and insects) and undesirable environmental factors (drought, salinity, heat, excessive or low rainfall, etc.) may cause a heavy loss in crop productivity. Being sessile during evolution, plants have evolved multiple defense mechanisms against various types of microbial pathogens and environmental stresses. A plant’s natural defense system produces some compounds named secondary metabolites, which include phenolics, terpenes, and nitrogen. The phenolic profile of grain sorghum, the least utilized staple crop, is unique, more diverse, and more abundant than in any other common cereal grain. It mainly contains phenolic acids, 3-deoxyanthocyanidins and condensed tannins. Sorghum polyphenols play a major role in plant defense against biotic and abiotic stresses and have many additional health benefits along with various industrial applications. The objective of this review is to discuss the phenolic compounds derived from grain sorghum and describe their role in plant defense, human health, and industrial applications.

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Cellular antioxidant activities of phenolic extracts from five sorghum grain genotypes

Cited by 23 publications

References 31 publications

Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits

Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits

Effects of degree of milling on phenolics and antioxidant activity of cooked rice during in vitro digestion

RETRACTED ARTICLE: Sorghum polyphenols: plant stress, human health benefits, and industrial applications

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