Antioxidant activity and contents of total phenolic compounds and anthocyanins according to grain colour in several varieties of Sorghum bicolor (L.) Moench
作者： S.C. Choi , J.M. Kim , Y.G. Lee , C. Kim
关键词:
摘要: Sorghum bicolor (L.) Moench contains various phenolic compounds such as anthocyanin. Eleven sorghum accessions were classified into five groups by grain colour and their antioxidant activities measured well the contents of total (TPC) anthocyanins in grains. The was related to TPC content, but not monomelic anthocyanin content. Moreover, overall patterns activity levels 2,2-Diphenyl-1-picrylhydrazyl (DPPH) or 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay similar those Correlations between statistically significant positive (P < 0.05). content showed also a strong correlation DPPH ABTS activities. results provide basic data for breeding varieties containing large amounts antioxidants.
springer.com
sci-hub.st 参考文章(28)
Clarissa T. Kimber, Jeff A. Dahlberg, Stephen Kresovich, The Gene Pool of Sorghum bicolor and Its Improvement Genomics of the Saccharinae. pp. 23- 41 ,(2013) , 10.1007/978-1-4419-5947-8_2
CV Ratnavathi, JV Patil, Sorghum Utilization as Food Journal of Nutrition and Food Sciences. ,vol. 4, pp. 1- 8 ,(2014) , 10.4172/2155-9600.1000247
Dharmendra Singh, Rajeev Nema, Mamta Saxena, Abhishek Gupta, Jyoti Saxena, Phytochemistry of Medicinal Plants Journal of Pharmacognosy and Phytochemistry. ,vol. 1, pp. 168- 182 ,(2013)
Atanas G. Atanasov, Birgit Waltenberger, Eva-Maria Pferschy-Wenzig, Thomas Linder, Christoph Wawrosch, Pavel Uhrin, Veronika Temml, Limei Wang, Stefan Schwaiger, Elke H. Heiss, Judith M. Rollinger, Daniela Schuster, Johannes M. Breuss, Valery Bochkov, Marko D. Mihovilovic, Brigitte Kopp, Rudolf Bauer, Verena M. Dirsch, Hermann Stuppner, Discovery and resupply of pharmacologically active plant-derived natural products: A review Biotechnology Advances. ,vol. 33, pp. 1582- 1614 ,(2015) , 10.1016/J.BIOTECHADV.2015.08.001
Ronald E. Wrolstad, Color and pigment analyses in fruit products Corvallis, Or. : Agricultural Experiment Station. Oregon State University.. ,(1993)
John RN Taylor, Kwaku G Duodu, None, Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health‐enhancing properties of sorghum and millet food and beverage products Journal of the Science of Food and Agriculture. ,vol. 95, pp. 225- 237 ,(2015) , 10.1002/JSFA.6713
Joseph M. Awika, Lloyd W. Rooney, Ralph D. Waniska, ANTHOCYANINS FROM BLACK SORGHUM AND THEIR ANTIOXIDANT PROPERTIES Food Chemistry. ,vol. 90, pp. 293- 301 ,(2005) , 10.1016/J.FOODCHEM.2004.03.058
Sherry A. Flint-Garcia, Genetics and Consequences of Crop Domestication Journal of Agricultural and Food Chemistry. ,vol. 61, pp. 8267- 8276 ,(2013) , 10.1021/JF305511D
Anita Stefoska-Needham, Eleanor J. Beck, Stuart K. Johnson, Linda C. Tapsell, Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease Food Reviews International. ,vol. 31, pp. 401- 437 ,(2015) , 10.1080/87559129.2015.1022832
Kanti Bhooshan Pandey, Syed Ibrahim Rizvi, Plant Polyphenols as Dietary Antioxidants in Human Health and Disease Oxidative Medicine and Cellular Longevity. ,vol. 2, pp. 270- 278 ,(2009) , 10.4161/OXIM.2.5.9498