Exploring anthocyanins, antioxidant capacity and α-glucosidase inhibition in bran and flour extracts of selected sorghum genotypes

Kumari, Palety Kiran; Umakanth, A. V.; Narsaiah, T. Bala; Addepally, Uma

doi:10.1016/j.fbio.2021.100979

Cited by 25 publications

(14 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To the content of total flavonoids and phenolics of sorghum bran, acidified methanol extract was also higher than methanol extract and acetone extract. Conventionally, phenolic compounds in sorghum grain are mainly obtained through refluxing extraction, water extraction, maceration extraction, soxhlet extraction, and organic solvent extraction [3,12,17,19]. However, the extraction yield, content, and profile of phenolics in sorghum are varied between the different extraction solvents.…”

Section: Phenolic Compounds In Sorghum Grainmentioning

confidence: 99%

“…The identification, characterization, quantification, and qualification of phenolic compounds from sorghum rely on chromatographic techniques, such as high performance liquid chromatography (HPLC) combined with different detectors, including diode array detector (DAD) [13,27], UV-vis photodiode array detector (PDA) [21], tandem quadrupole detector mass spectroscopy (TQD-MS) [26], electron spray ionization (ESI), and atmospheric pressure chemical ionization (APCI) triple quadrupole MS [3,28].…”

Section: Phenolic Compounds In Sorghum Grainmentioning

confidence: 99%

“…The gluten-free nature of sorghum shows its great potential as an alternative cereal grain for human consumption by eliminating the risk of celiac disease for celiac patients. Except for the gluten-free nature, sorghum grain possesses bioactive phenolic compounds, such as phenolic acids, flavonoids, and anthocyanins [2,3], which are known to be associated with reducing the risk of many chronic diseases, such as diabetes, obesity, cancer, and cardiovascular disease [4][5][6][7]. More studies have recently been focused on the processing and health-promoting effects of sorghum phenolics.…”

Section: Introductionmentioning

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%

See 3 more Smart Citations

Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits

Wang

Zhao

2021

Foods

View full text Add to dashboard Cite

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.

show abstract

Section: Phenolic Compounds In Sorghum Grainmentioning

confidence: 99%

Section: Phenolic Compounds In Sorghum Grainmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits

Wang

Zhao

2021

Foods

View full text Add to dashboard Cite

show abstract

“…Sorghum has a high potential for grain production in addition to its extraordinary ability to withstand environmental stresses, making it an excellent option for grain production in water deficit situations and low soil fertility [8]. Compared to other cereals, such as oats, rice, and wheat, sorghum has higher concentrations of total phenolic compounds, such as tannins, showing a greater antioxidant capacity [9,10]. Sorghum also stands out as a good source of dietary fiber, iron, phosphorus, magnesium, and zinc [11].…”

Section: Introductionmentioning

confidence: 99%

Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

et al. 2021

View full text Add to dashboard Cite

This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet.

show abstract