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Antioxidant properties of sorghum.

Awika, Joseph Mobutu.

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Antioxidant properties of sorghum.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Antioxidant properties of sorghum./
作者:	Awika, Joseph Mobutu.
面頁冊數:	118 p.
附註:	Source: Dissertation Abstracts International, Volume: 64-04, Section: B, page: 1563.
Contained By:	Dissertation Abstracts International64-04B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3088114
ISBN:	0496358765

Antioxidant properties of sorghum.
Awika, Joseph Mobutu.

Antioxidant properties of sorghum. - 118 p.

Source: Dissertation Abstracts International, Volume: 64-04, Section: B, page: 1563.

Thesis (Ph.D.)--Texas A&M University, 2003.

Sorghum varieties grown in Texas between 1998 and 2002, as well as processed sorghum products, were analyzed for antioxidant potential using three methods; oxygen radical absorbance capacity (ORAL), 2,2'-azinobis (3-ethyl-benzothiaziline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). Phenolic antioxidants from these samples were separated and characterized by HPLC. Two extraction solvents, 1% HCl in methanol (Me-HCl), and 70% aqueous acetone (Ac-aq), were compared. The Me-HCl generally extracted sorghum antioxidants better than Ac-aq. This effect was more significant in black sorghums than brown sorghums.

ISBN: 0496358765Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Antioxidant properties of sorghum.
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245 1 0 $a Antioxidant properties of sorghum.
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500 $a Source: Dissertation Abstracts International, Volume: 64-04, Section: B, page: 1563.
500 $a Chair: Lloyd W. Rooney.
502 $a Thesis (Ph.D.)--Texas A&M University, 2003.
520 $a Sorghum varieties grown in Texas between 1998 and 2002, as well as processed sorghum products, were analyzed for antioxidant potential using three methods; oxygen radical absorbance capacity (ORAL), 2,2'-azinobis (3-ethyl-benzothiaziline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). Phenolic antioxidants from these samples were separated and characterized by HPLC. Two extraction solvents, 1% HCl in methanol (Me-HCl), and 70% aqueous acetone (Ac-aq), were compared. The Me-HCl generally extracted sorghum antioxidants better than Ac-aq. This effect was more significant in black sorghums than brown sorghums.
520 $a The ORAC activities (Trolox equivalents, TE) among black and brown sorghum brans were high (1,000--3,100 pmol TE/g) compared to common fruits and vegetables (80--900 mumol TE/g). Retention of antioxidant activity after processing was 57--78% for baked, and 70--100% for extruded sorghum products relative to raw samples. Antioxidant values by the ORAC method were 2--3 times higher than ABTS or DPPH values for the sorghums. However, the three methods correlated highly with one another (R 2 > 0.95). The ABTS method was overall the most suitable for sorghums.
520 $a Brown sorghum grains and brans had high procyanidin contents (21--58 mg/g) compared to blueberry (20 mg/g), as measured by HPLC. Polymers with DP > 10 were the major procyanidin constituents (66--84%) of brown sorghums. The relative ratio of oligomers (DP < 10) to polymers (DP > 10) increased significantly in processed products.
520 $a Black sorghum brans had high anthocyanin content (4.5--11.0 mg/g) compared to commercial sources (0.8--10.0 mg/g). Luteolimdin and apigeninidin were the major anthocyanins in the black sorghums, accounting for about 50% of total anthocyanins. The red sorghum bran had high levels of naringenin (1.0 mg/g) compared to the other sorghum brans (0.17--0.26 mg/g).
520 $a Specialty sorghums are a rich source of different phenols with high antioxidant potential and are a commercially viable source of these compounds for foods or pharmacological applications. High retention of antioxidant activity in processed products implies the sorghums are valuable food ingredients.
590 $a School code: 0803.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
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710 2 0 $a Texas A&M University. $3 718977
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