Contents of tannins of cultivars of sorghum cultivated in Brazil, as determined by four quantification methods

Palacios, Carmen E.; Nagai, Alice; Torres, Priscila Bezerra; Rodrigues, J. A. S.; Salatino, Antônio

doi:10.1016/j.foodchem.2020.127970

Cited by 62 publications

(43 citation statements)

References 25 publications

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“…The POD and SOD activities were determined by measuring the oxidation of 3,3′-dimethoxybenzidine and percentage of inhibition of pyrogallol autoxidation at 470 and 560 nm, respectively ( Johansson and Håkan Borg, 1988 ; Doerge et al, 1997 ). The contents of tannins, TF, and TP were measured based on the tannic acid standard solution, the rutin acid standard solution, and gallic acid standard solution at 275, 470, and 760 nm, respectively ( Wang et al, 2020 ; Palacios et al, 2021 ). The contents of MDA were measured at 450, 532, and 600 nm and calculated according to the manufacturer’s instructions ( Spitz and Oberley, 1989 ).…”

Section: Methodsmentioning

confidence: 99%

Multiomics Analyses of Two Sorghum Cultivars Reveal the Molecular Mechanism of Salt Tolerance

et al. 2022

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Sorghum [Sorghum bicolor (L.) Moench] is one of the most important cereal crops and contains many health-promoting substances. Sorghum has high tolerance to abiotic stress and contains a variety of flavonoids compounds. Flavonoids are produced by the phenylpropanoid pathway and performed a wide range of functions in plants resistance to biotic and abiotic stress. A multiomics analysis of two sorghum cultivars (HN and GZ) under different salt treatments time (0, 24, 48, and 72) was performed. A total of 45 genes, 58 secondary metabolites, and 246 proteins were recognized with significant differential abundances in different comparison models. The common differentially expressed genes (DEGs) were allocated to the “flavonoid biosynthesis” and “phenylpropanoid biosynthesis” pathways. The most enriched pathways of the common differentially accumulating metabolites (DAMs) were “flavonoid biosynthesis,” followed by “phenylpropanoid biosynthesis” and “arginine and proline metabolism.” The common differentially expressed proteins (DEPs) were mainly distributed in “phenylpropanoid biosynthesis,” “biosynthesis of cofactors,” and “RNA transport.” Furthermore, considerable differences were observed in the accumulation of low molecular weight nonenzymatic antioxidants and the activity of antioxidant enzymes. Collectively, the results of our study support the idea that flavonoid biological pathways may play an important physiological role in the ability of sorghum to withstand salt stress.

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Section: Methodsmentioning

confidence: 99%

Multiomics Analyses of Two Sorghum Cultivars Reveal the Molecular Mechanism of Salt Tolerance

et al. 2022

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“…Sorghum (Sorghum bicolor L.) is the fifth most planted cereal crop around the world and is consumed as a staple crop in Africa, South Asian, and Central America . Sorghums, especially the colored sorghum varieties (e.g., red, brown, or black sorghums) contain abundant quantities of phenolic components, such as phenolic acids, flavonoids, and proanthocyanidins, which have shown multiple biological activities. − Besides, colored sorghums are of unique interest to researchers and the dietary supplement industry, as they contain a significant level of 3-deoxyanthocyanidins contributing to pigmentation .…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition Profiling and Biological Activities of Phenolic Compounds in Eleven Red Sorghums

Liu

et al. 2021

J. Agric. Food Chem.

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The profiles of soluble and insoluble phenolic compounds in 11 commercial red sorghums (B11, B12, B13, B14, J124, J127, J138, J140, J142, J152, and J158) were investigated using ultraperformance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UPLC/Q-TOF-MS) analysis. A total of 48 phenolic compounds including 35 phenolic acids and their derivatives, 12 flavonoids, and 1 proanthocyanidin were identified, and 8 phenolic compounds were reported for the first time in sorghums. Four major 3-deoxyanthocyanidins were also quantified, with their soluble forms accounting for 99.75–99.87% of the total contents. Pearson’s correlation analyses indicated that 3-deoxyanthocyanidins significantly contributed to the antioxidant capacities of the red sorghums and that 5-methoxy-luteolinidin showed the strongest correlation. Besides, the soluble phenolic fraction of B13 dose-dependently inhibited the proliferation of Caco-2 cells and the secretion of IL-1β and NO in RAW264.7 macrophages, which might be attributed to its relatively high total phenolic (TPC), flavonoid (TFC), and proanthocyanidin content (TPAC) values and radical scavenging capacities.

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“…The phenol content of the methanol extract solution was determined using the Folin-Ciocalteu method (according to Makkar (2003)). Tannic acid solutions in the range of 0.005–0.16 mg/ml were used to construct a calibration curve [ 17 ]. Quantification of resistant starch (RS) content was performed according to the method certified by AACC (2001) and AOAC (2002) and by using the RS assay kit (Megazyme International Ireland Ltd., Wicklow, Ireland).…”

Section: Methodsmentioning

confidence: 99%

Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, Indonesia

A’yunin

Atmadja

Aini

et al. 2022

International Journal of Food Science

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To determine the suitability of different sorghum cultivars (grown in Indonesia) for the manufacturing of acceptable food products, their properties must first be characterised. During sorghum processing, polishing may affect the final nutritional value and quality of the product. This study is aimed at determining the effects of sorghum variety and polishing frequency on nutritional value. This was achieved by using a factorial randomised block design with two factors: sorghum variety (Bioguma, Numbu, and Super) and polishing frequency (once, twice, or thrice). Tannin content, antioxidant capacity, levels of dietary fibre and resistant starch, and fat, ash, and carbohydrate content varied according to sorghum cultivar. Compared to other sorghum varieties, the Super cultivar contained the highest levels of antioxidants, dietary fibre, fat content, protein, resistant starch, and tannins (although high tannin content could be lowered by polishing grains up to three times). The frequency of polishing affected tannin and ash levels in all three sorghum varieties. Polishing frequency also affected the antioxidant capacity of polished sorghum grains. The findings from this study should be considered when determining appropriate applications for various sorghum-based food products.

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Contents of tannins of cultivars of sorghum cultivated in Brazil, as determined by four quantification methods

Cited by 62 publications

References 25 publications

Multiomics Analyses of Two Sorghum Cultivars Reveal the Molecular Mechanism of Salt Tolerance

Multiomics Analyses of Two Sorghum Cultivars Reveal the Molecular Mechanism of Salt Tolerance

Chemical Composition Profiling and Biological Activities of Phenolic Compounds in Eleven Red Sorghums

Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, Indonesia

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