Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum

Cardoso, Leandro de Morais; Montini, T; Pinheiro, Soraia Silva; Pinheiro-Sant’Ana, Helena Maria; Martino, Hércia Stampini Duarte; Moreira, Ana Vládia Bandeira

doi:10.1016/j.foodchem.2013.11.106

Cited by 88 publications

(60 citation statements)

References 29 publications

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“…The method proposed by Cardoso et al (2014) was used to identify and quantify the flavonoids in the sorghum samples. Analyses were performed in a high performance liquid chromatography (HPLC) system (Shimadzu, SCL 10AT VP, Japan) equipped with diode array detector (DAD) (Shimadzu, SPD-M10A, Japan).…”

Section: Hplc Flavonoids Determinationmentioning

confidence: 99%

“…Dykes et al (2009) reported, in 13 sorghum genotypes, a range of 0.4-282.6 lg g À1 of luteolinidin; 0.4-166.2 lg g À1 of apigeninidin and their methoxy forms in concentrations of 0.2-153.5 and 0.4-137.4 lg g À1 , respectively. Besides 3-deoxyanthocyanins, other phenolics, such as flavones (luteolin and apigenin) and flavanones (naringenin and eriodictyol), were identified in sorghum (Cardoso et al, 2014;Dykes et al, 2009). In the present study, these compounds were found in all sorghum flour fractions.…”

Section: Phenolics Determination (Colorimetric and Hcpl) And Antioxidmentioning

confidence: 99%

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Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index

et al. 2015

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Section: Hplc Flavonoids Determinationmentioning

confidence: 99%

Section: Phenolics Determination (Colorimetric and Hcpl) And Antioxidmentioning

confidence: 99%

Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index

et al. 2015

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“…Sorghum, ranks fifth among cereal crops in the world, is one of the main staple cereal grains grown for food (Kamath et al 2004;Mestres et al 2015;Moraes et al 2015) and have been reported to exhibit high antioxidant (Awika et al 2005b;Sikwese and Duodu 2007;Kil et al 2009;Carbonneau et al 2014;Cardoso et al 2014;Moraes et al 2015), antiinflammatory , anti-diabetic (Chung et al 2011;Kim and Park 2012) and antimicrobial activities (Kil et al 2009). Phenolic compounds presence in the sorghum were responsible for these beneficial effects (Burns 1971;Awika and Rooney 2004;Awika et al 2005a).…”

Section: Introductionmentioning

confidence: 99%

Enhanced Extraction of Phenolics and Antioxidant Capacity from Sorghum (Sorghum bicolor L. Moench) Shell Using Ultrasonic-Assisted Ethanol-Water Binary Solvent

Hou

et al. 2016

Journal of Food Processing and Preservation

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Sorghum shell is a rich source of phenolic compounds. Traditionally used organic solvents for these compounds extraction are toxic and are not acceptable for food industry. This study examined the ultrasonic-assisted ethanol-water binary solvent extraction of phenolic compounds from sorghum shell. The results showed that extraction factors had significant effects on the yields of phenolic compounds. The optimum extraction conditions were solids to 80% ethanol solvent ratio of 1:15 at 50C in a 0.32-W cm 22 ultrasonic intensity bath lasting 10 min in duration and extracted twice. Under these conditions, the yield of total phenolic content (TPC) was 52.23 mg GAE/g with values of 53.22 lmol TE/g for 2,2 0 -azino-bis-(3-ethylbenzothiazoline-6 sulfonic acid) (ABTS) and 77.01 lmol Fe/g for ferric reducing antioxidant power (FRAP). TPC was positively correlated with ABTS and FRAP. The present study would provide theoretical basis for the deep processing and functional food development of sorghum shell comprehensive utilization. PRACTICAL APPLICATIONSAn investigation into the effects of ethanol concentration, ultrasonic power, extraction time, ratio of solvent to raw material, temperature and number of extraction steps on the extraction yields of total phenolic content (TPC), total flavonoid content (TFC) and proanthocyanidins content (PAC) from sorghum shell were performed using a single-factor experiment by ultrasonic assisted extraction (UAE). The UAE optimum process parameters were optimized with regard to the extraction temperature, the amount of solvent and the duration of sonication using orthogonal array design (OAD). Sorghum shell exhibited good antioxidant activity and could be a potentially useful natural source of antioxidants. The present study would provide theoretical basis for the deep processing and functional food development of sorghum shell comprehensive utilization.

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“…Although sorghum has potential health benefits due to these compounds, it is of great significance to evaluate their stability during storage, because factors such as time and temperature can affect their concentrations. A study on the effects of domestic processing with dry heat and wet heat on the bioactive compounds of sorghum were evaluated by Cardoso et al (2014) which found that dry heat did not affect the content of 3-DXAS, total phenols and antioxidant capacity, but the same did not occur when subjected to wet heat. However, studies that elucidate the effect of the temperature and the time of storage on the content of bioactive compounds in sorghum were not found.…”

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confidence: 99%

Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour

et al. 2017

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This study evaluated the effect of storage temperature (4, 25 and 40°C) and time on the color and contents of 3-deoxyanthocyanins, total anthocyanins, total phenols and tannins of sorghum stored for 180days. Two genotypes SC319 (grain and flour) and TX430 (bran and flour) were analyzed. The SC319 flour showed luteolinidin and apigeninidin contents higher than the grain and the TX430 bran had the levels of all compounds higher than the flour. The storage temperature did not affect most of the analyzed variables. The content of most of the compounds reduced during the first 60days when they became stable. At day 180, the retention of the compounds in the genotypes SC319 and TX430 ranged from 56.1-77.9% and 67.3-80.1% (3-deoxyanthocyanins), 88.4-93.8% and 84.6-96.8% (total anthocyanins) and 86.7-86.8 and 89.4-100% (phenols) respectively. The retention of tannins ranged from 56.6 to 85.3%. The color of samples remained stable for 120days.

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Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum

Cited by 88 publications

References 29 publications

Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index

Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index

Enhanced Extraction of Phenolics and Antioxidant Capacity from Sorghum (Sorghum bicolor L. Moench) Shell Using Ultrasonic-Assisted Ethanol-Water Binary Solvent

Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour

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