Ultrasound assisted extraction of polyphenolic compounds from red sorghum (Sorghum bicolor L.) bran and their biological activities and polyphenolic compositions

Li, Xiaoping; Cui, Jiemei; Zhang, Haihui; Duan, Yuqing; Zhang, Di; Cai, Mingjun; Chen, Guang‐Ying

doi:10.1016/j.indcrop.2017.12.019

Cited by 85 publications

(51 citation statements)

References 51 publications

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“…With further increase of solvent-to-solid ratio from 30:1 to 40:1, the TPC remained statistically unchanged (p > 0.05). The similar tendency for this factor was also showed for the extraction of polyphenolic compounds from red sorghum bran (Luo et al, 2018).…”

Section: Ta B L E 3 Carotenoid and Tocopherol Contents Of Red Sorghumsupporting

confidence: 79%

Triacylglycerol, fatty acid, and phytochemical profiles in a new red sorghum variety (Ji Liang No. 1) and its antioxidant and anti‐inflammatory properties

Zhang

Gao

et al. 2019

Food Science & Nutrition

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In this study, a new red sorghum variety (Ji Liang No. 1) was investigated for its triacylglycerol ( TAG ) and fatty acid profiles, carotenoid and tocopherol compositions, total phenolic, total flavonoid and phenolic acid contents, and antioxidant and anti‐inflammatory properties. A total of 17 TAG s were identified in the red sorghum oil. Linoleic and oleic acids were the primary fatty acids, contributing more than 80% of the total fatty acids. β‐Carotene was the primary carotenoid at a level of 26.14 μg/g. α‐, γ‐, and δ‐tocopherols were at levels of 0.19, 4.08, and 0.10 μg/g, respectively. Moreover, acetone–water (60:40, v/v) extract of the red sorghum exhibited the greatest total phenolic content of 2.77 mg GAE /g and total flavonoid content of 5.44 mg RE /g. The extract had scavenging capacities against DPPH , ABTS + , and peroxyl radicals and suppressed LPS stimulated IL ‐1β, IL ‐6, and COX ‐2 mRNA expressions in a dose‐dependent manner. Ferulic, p ‐coumaric, isoferulic, and p ‐hydroxybenzoic acids were found in the red sorghum, with ferulic acid as the predominant phenolic acid and mostly in an insoluble bound form. These data indicated a potential utilization of the red sorghum in health‐promoting functional food or supplemental products.

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Section: Ta B L E 3 Carotenoid and Tocopherol Contents Of Red Sorghumsupporting

confidence: 79%

Triacylglycerol, fatty acid, and phytochemical profiles in a new red sorghum variety (Ji Liang No. 1) and its antioxidant and anti‐inflammatory properties

Zhang

Gao

et al. 2019

Food Science & Nutrition

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“…Green extraction techniques such as accelerated solvent, ultrasound‐assisted, microwave‐assisted, high hydrostatic pressure, subcritical fluid, supercritical fluid, and enzyme‐assisted extraction have been developed for the extraction of bioactive compounds (Engmann, Ma, Tchabo, Ma, & Zhang, 2014; Luo et al., 2018a; Luo, Cui, Zhang, & Duan, 2018b; Tchabo, Ma, Engmann, & Zhang, 2015). Among these, ultrasound‐assisted extraction (UAE) is considered as a more economical, and competent extraction method because of its simplicity, low‐cost, rapidity, and low solvent volumes (Vilkhu, Mawson, Simons, & Bates, 2008).…”

Section: Resultsmentioning

confidence: 99%

Optimization of ultrasonic‐assisted extraction conditions for bioactive components from coffee leaves using the Taguchi design and response surface methodology

Chen

Ding

et al. 2020

Journal of Food Science

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Coffee leaves contain various bioactive compounds that are beneficial for human health. However, there are very limited researches related to the extraction of the bioactive phytochemicals from coffee leaves. In the present study, the extraction conditions for bioactive components from coffee leaves were optimized using Taguchi design and response surface methodology (RSM). Taguchi design was used to screen significant factors that affected the yield of phytochemicals including trigonelline, caffeine, chlorogenic acids, mangiferin, and rutin, total phenolic content (TPC) and antioxidant activity. Sequentially, a Box‐Behnken design (BBD) was used to optimize the extraction conditions. Three factors including Liquid‐to‐solid (L:S) ratio, ethanol concentration, and extraction temperature that significantly affected most of the phytochemical yields and antioxidant activity were selected from the six variables using Taguchi design. The optimal extraction conditions obtained from RSM were 30.3:1 L:S ratio, 54.5% ethanol, and 80 °C when simultaneously considered four responses, including TPC, the yields of mangiferin and 5‐CQA and DPPH scavenging capacity. Under the optimal conditions, the experimental results for the above four responses were 62.1 mg gallic acid/g, 4.1 mg/g, 11.4 mg/g, and 356.9 µmol Trolox/g, respectively, which were close to the predicted values. About 97% of phytochemicals can be extracted in the first two times of extraction. In conclusion, the combination of Taguchi design and response surface methodology can be successfully used to screen and optimize the significant factors that affected the bioactive components extracted from coffee leaves. Practical Application Coffee leaves, the byproducts of coffee plants, are considered no‐ or low‐value although it has a long history for using them as tea‐like beverage and ethnomedicine by locals in the coffee plant growing countries. Bioactive components extracted from coffee leaves can be used as ingredients in functional beverages, functional food, and natural health products. These applications will add values to coffee leaves as well as increase the incomes of coffee farmers and workers.

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“…57 Another important feature of the flavone group is the tricin constituent (m/z 329), which is a metabolite present in cereals and correlated with several actions such as antioxidants and anti-inflammatory drugs. 80 In the flavonols, taxifolin hexoside (m/z 435) is indicated in some varieties of sorghum as the most abundant polyphenol. 81 Among the flavanones, it is evident that the narigenins, such as naringenin hexoside II (m/z 433), together with erythriois and its derivatives, are the main flavanones found in sorghum grains.…”

Section: (−)Ps-ms Fingerprintsmentioning

confidence: 99%

Study of Thermoplastic Extrusion and Its Impact on the Chemical and Nutritional Characteristics and Two Sorghum Genotypes SC 319 and BRS 332

Campelo¹,

Henriques²,

Simeone³

et al. 2020

J. Braz. Chem. Soc.

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The use of sorghum in human nutrition has been expanded due to its nutritional composition and its functional potential. Extrusion has been used to improve the quality of sorghum. The aim of this work was to assess the effect of extrusion in the nutritional composition, phenolic compounds content of two sorghum, and characterize the profile of chemical constituents by paper spray mass spectrometry (PS-MS). Extrusion increased the carbohydrate and fiber contents and reduced moisture, lipids and ashes, and enabling a higher degree of liberation of phenolic compounds and antioxidant activity. The fingerprint obtained in both ionization modes had been influenced by extrusion, allowing for a greater compounds' identification on the extruded samples. The analysis of sorghum samples' main components made distinguishing of the main constituents possible, as well as highlighted the extrusion effect and the influence of the genotypes. This study demonstrated that extrusion enabling a higher liberation of phenolic compounds, which were identified by the PS-MS technique.

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Ultrasound assisted extraction of polyphenolic compounds from red sorghum (Sorghum bicolor L.) bran and their biological activities and polyphenolic compositions

Cited by 85 publications

References 51 publications

Triacylglycerol, fatty acid, and phytochemical profiles in a new red sorghum variety (Ji Liang No. 1) and its antioxidant and anti‐inflammatory properties

Triacylglycerol, fatty acid, and phytochemical profiles in a new red sorghum variety (Ji Liang No. 1) and its antioxidant and anti‐inflammatory properties

Optimization of ultrasonic‐assisted extraction conditions for bioactive components from coffee leaves using the Taguchi design and response surface methodology

Study of Thermoplastic Extrusion and Its Impact on the Chemical and Nutritional Characteristics and Two Sorghum Genotypes SC 319 and BRS 332

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