Characterization of phenolic compounds and antioxidant activity in sorghum grains

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Abstract

Phenolic composition and relative antioxidant activity were investigated in six varieties of sorghum including pigmented and non-pigmented pericarp varieties. Whole grain sorghum extracts were subjected to acidified acetone extraction and were analysed using UHPLC with an attached online ABTS system and Q-TOF LC/MS. Results showed that the black pericarp variety Shawaya short black 1 and the brown pericarp variety IS11316 had the highest total phenolic content (TPC) and total proanthocyanidin content (TPAC), consequently resulting in overall high antioxidant activity. The phenolic compounds that had the highest antioxidant activity in Shawaya and IS11316 were catechin, 1-O-cafferolglycerol-O-glucoside, taxifolin and pentahydroxyflavanone-(3->4)-catechin-7-O-glucoside. Furthermore, comparison of the phenolic profiles has shown that the varieties with higher antioxidant activity generally had higher quantities and more diverse range of polyphenols. Thus, this study indicates that there is no independent compound in sorghum that results in its high antioxidant activity but rather it is the cumulative effect of various phenolic compounds.
Original languageEnglish
Pages (from-to)103-111
Number of pages9
JournalJournal of Cereal Science
Volume84
Early online date25 Jul 2018
DOIs
Publication statusPublished - Nov 2018

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Sorghum
grain sorghum
phenolic compounds
Antioxidants
antioxidant activity
pericarp
Catechin
Glucosides
catechin
glucosides
Online Systems
taxifolin
Online systems
whole grain foods
Polyphenols
Acetone
proanthocyanidins
acetone
polyphenols
extracts

Cite this

@article{3cb32fc408ea47f5bec8b40eb204c765,
title = "Characterization of phenolic compounds and antioxidant activity in sorghum grains",
abstract = "Phenolic composition and relative antioxidant activity were investigated in six varieties of sorghum including pigmented and non-pigmented pericarp varieties. Whole grain sorghum extracts were subjected to acidified acetone extraction and were analysed using UHPLC with an attached online ABTS system and Q-TOF LC/MS. Results showed that the black pericarp variety Shawaya short black 1 and the brown pericarp variety IS11316 had the highest total phenolic content (TPC) and total proanthocyanidin content (TPAC), consequently resulting in overall high antioxidant activity. The phenolic compounds that had the highest antioxidant activity in Shawaya and IS11316 were catechin, 1-O-cafferolglycerol-O-glucoside, taxifolin and pentahydroxyflavanone-(3->4)-catechin-7-O-glucoside. Furthermore, comparison of the phenolic profiles has shown that the varieties with higher antioxidant activity generally had higher quantities and more diverse range of polyphenols. Thus, this study indicates that there is no independent compound in sorghum that results in its high antioxidant activity but rather it is the cumulative effect of various phenolic compounds.",
author = "Shiwangni Rao and Abishek Santhakumar and Chinkwo, {Kenneth A.} and Gangcheng Wu and Johnson, {Stuart K.} and Christopher Blanchard",
year = "2018",
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doi = "10.1016/j.jcs.2018.07.013",
language = "English",
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pages = "103--111",
journal = "Journal of Cereal Science",
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}

Characterization of phenolic compounds and antioxidant activity in sorghum grains. / Rao, Shiwangni; Santhakumar, Abishek; Chinkwo, Kenneth A.; Wu, Gangcheng; Johnson, Stuart K.; Blanchard, Christopher.

In: Journal of Cereal Science, Vol. 84, 11.2018, p. 103-111.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Characterization of phenolic compounds and antioxidant activity in sorghum grains

AU - Rao, Shiwangni

AU - Santhakumar, Abishek

AU - Chinkwo, Kenneth A.

AU - Wu, Gangcheng

AU - Johnson, Stuart K.

AU - Blanchard, Christopher

PY - 2018/11

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N2 - Phenolic composition and relative antioxidant activity were investigated in six varieties of sorghum including pigmented and non-pigmented pericarp varieties. Whole grain sorghum extracts were subjected to acidified acetone extraction and were analysed using UHPLC with an attached online ABTS system and Q-TOF LC/MS. Results showed that the black pericarp variety Shawaya short black 1 and the brown pericarp variety IS11316 had the highest total phenolic content (TPC) and total proanthocyanidin content (TPAC), consequently resulting in overall high antioxidant activity. The phenolic compounds that had the highest antioxidant activity in Shawaya and IS11316 were catechin, 1-O-cafferolglycerol-O-glucoside, taxifolin and pentahydroxyflavanone-(3->4)-catechin-7-O-glucoside. Furthermore, comparison of the phenolic profiles has shown that the varieties with higher antioxidant activity generally had higher quantities and more diverse range of polyphenols. Thus, this study indicates that there is no independent compound in sorghum that results in its high antioxidant activity but rather it is the cumulative effect of various phenolic compounds.

AB - Phenolic composition and relative antioxidant activity were investigated in six varieties of sorghum including pigmented and non-pigmented pericarp varieties. Whole grain sorghum extracts were subjected to acidified acetone extraction and were analysed using UHPLC with an attached online ABTS system and Q-TOF LC/MS. Results showed that the black pericarp variety Shawaya short black 1 and the brown pericarp variety IS11316 had the highest total phenolic content (TPC) and total proanthocyanidin content (TPAC), consequently resulting in overall high antioxidant activity. The phenolic compounds that had the highest antioxidant activity in Shawaya and IS11316 were catechin, 1-O-cafferolglycerol-O-glucoside, taxifolin and pentahydroxyflavanone-(3->4)-catechin-7-O-glucoside. Furthermore, comparison of the phenolic profiles has shown that the varieties with higher antioxidant activity generally had higher quantities and more diverse range of polyphenols. Thus, this study indicates that there is no independent compound in sorghum that results in its high antioxidant activity but rather it is the cumulative effect of various phenolic compounds.

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