Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments
TL;DR: Results showed genotype, irrigation and their interaction had a significant effect on polyphenols and antioxidant activity, and both irrigation treatments and genotype need to be considered by sorghum breeders and farmers to produce grain with the required levels of polyphenolics and antioxidants activity for targeted end-use.
About: This article is published in Food Chemistry.The article was published on 2017-01-01. It has received 79 citations till now. The article focuses on the topics: Deficit irrigation & Sorghum.
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TL;DR: This review provides a historical overview about antioxidants covering their occurrence and roles in various foods, analytical methods for the determination of their antioxidant capacity, and their physiological effects.
128 citations
TL;DR: The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation in food systems as a functional component and food additive to improve food quality, safety, and health functions.
Abstract: Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health-beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3-deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3-deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.
105 citations
TL;DR: Phenolic composition and relative antioxidant activity were investigated in six varieties of sorghum including pigmented and non-pigmented pericarp varieties in this paper, and the results showed that the black Pericarp variety Shawaya short black 1 and the brown Pericarm variety IS11316 had the highest total phenolic content (TPC) and total proanthocyanidin content (TPAC), consequently resulting in overall high antioxidant activity.
77 citations
TL;DR: The results indicate that brewing sorghum grains can also be utilized as effective materials for functional foods by showing strong correlation with antioxidant activities.
Abstract: Sorghum grains with different applications had different phenolic profiles, which were corresponded to various antioxidant capacities. In this study, total phenolic, proanthocyanidins and flavonoids contents, as well as contents of individual phenolic compounds from sorghum grains with various applications were determined, and their antioxidant capacities were evaluated. Total phenolic contents (TPC) and total proanthocyanidins contents (TPAC) showed strong correlation with antioxidant activities (r > 0.95, p < 0.01). Hongyingzi (S-1), one of the brewing sorghums, showed the highest level of TPC and TPAC, while white grain sorghum (S-8) had the lowest. Except for black grain sorghum (S-7), that contained the highest contents of ferulic acid, brewing sorghum grains contained the higher contents of the most individual phenolic compounds, especially the variety S-1. The correlation among individual phenolic compounds and antioxidant activities indicated that the free forms of protocatechuic acid (r = 0.982 of FRAPassay, p < 0.01) and taxifolin (r = 0.826 of FRAP assay, p < 0.01) may be the main functional compounds. These results indicate that brewing sorghum grains can also be utilized as effective materials for functional foods.
70 citations
Cites background or methods or result from "Changes in whole grain polyphenols ..."
...In the present study, the concentration of ferulic acid in S-7 was higher than the reported levels in sorghum grains, oat, rice, wheat and barley [8,17,23]....
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...Similar levels were reported before in other varieties of sorghums [15,17,22]....
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...Abbreviations The following abbreviations are used in this manuscript: TPC Total phenolic contents TFC Total flavonoid contents TPAC Total proanthocyanidin contents GAE Gallic acid equivalents RE Rutin equivalents CCE Cyanidin chloride equivalents DW Dry weight ND Data not detected DPPH Diphenylpicrylhydrazyl FRAP Ferric reducing ability of plasma...
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...Total flavonoid contents (TFC) was determined by aluminum chloride method [11,12] adapted to 96-well microplates....
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...TFC of eight sorghum grains ranged from 11.72 ± 1.69 to 61.10 ± 5.46 mg RE/100 g grain (total, DW)....
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TL;DR: Unraveling key characteristics of the biochemical mechanism underlying sorghum—C.
Abstract: The metabolome of a biological system provides a functional readout of the cellular state, thus serving as direct signatures of biochemical events that define the dynamic equilibrium of metabolism and the correlated phenotype. Hence, to elucidate biochemical processes involved in sorghum responses to fungal infection, a liquid chromatography-mass spectrometry-based untargeted metabolomic study was designed. Metabolic alterations of three sorghum cultivars responding to Colletotrichum sublineolum, were investigated. At the 4-leaf growth stage, the plants were inoculated with fungal spore suspensions and the infection monitored over time: 0, 3, 5, 7, and 9 days post inoculation. Non-infected plants were used as negative controls. The metabolite composition of aqueous-methanol extracts were analyzed on an ultra-high performance liquid chromatography system coupled to high-definition mass spectrometry. The acquired multidimensional data were processed to create data matrices for multivariate statistical analysis and chemometric modeling. The computed chemometric models indicated time- and cultivar-related metabolic changes that reflect sorghum responses to the fungal infection. Metabolic pathway and correlation-based network analyses revealed that this multi-component defense response is characterized by a functional metabolic web, containing defense-related molecular cues to counterattack the pathogen invasion. Components of this network are metabolites from a range of interconnected metabolic pathways with the phenylpropanoid and flavonoid pathways being the central hub of the web. One of the key features of this altered metabolism was the accumulation of an array of phenolic compounds, particularly de novo biosynthesis of the antifungal 3-deoxyanthocynidin phytoalexins, apigeninidin, luteolinidin, and related conjugates. The metabolic results were complemented by qRT-PCR gene expression analyses that showed upregulation of defense-related marker genes. Unraveling key characteristics of the biochemical mechanism underlying sorghum-C. sublineolum interactions, provided valuable insights with potential applications in breeding crop plants with enhanced disease resistance. Furthermore, the study contributes to ongoing efforts toward a comprehensive understanding of the regulation and reprogramming of plant metabolism under biotic stress.
58 citations
Cites background from "Changes in whole grain polyphenols ..."
...Although sorghum is used primarily as a food crop in Africa, Asia, and Latin America, it is mainly utilized for animal livestock feed and bioenergy generation in Australia and the United States of America (Poloni and Schirawski, 2014;Wu et al., 2017)....
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References
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01 Jan 1998
TL;DR: In this paper, an updated procedure for calculating reference and crop evapotranspiration from meteorological data and crop coefficients is presented, based on the FAO Penman-Monteith method.
Abstract: (First edition: 1998, this reprint: 2004). This publication presents an updated procedure for calculating reference and crop evapotranspiration from meteorological data and crop coefficients. The procedure, first presented in FAO Irrigation and Drainage Paper No. 24, Crop water requirements, in 1977, allows estimation of the amount of water used by a crop, taking into account the effect of the climate and the crop characteristics. The publication incorporates advances in research and more accurate procedures for determining crop water use as recommended by a panel of high-level experts organised by FAO in May 1990. The first part of the guidelines includes procedures for determining reference crop evapotranspiration according to the FAO Penman-Monteith method. These are followed by updated procedures for estimating the evapotranspiration of different crops for different growth stages and ecological conditions.
21,958 citations
TL;DR: The factors underlying the influence of the different classes of polyphenols in enhancing their resistance to oxidation are discussed and support the contention that the partition coefficients of the flavonoids as well as their rates of reaction with the relevant radicals define the antioxidant activities in the lipophilic phase.
8,513 citations
TL;DR: In this article, it was shown that mulberry leaves contain at least four flavonoids, two of which are rutin and quercetin, and that the scavenging effects of most mulberry extracts were greater than those of rutins (52.0%) at a concentration of 5μg ml −1.
6,451 citations
TL;DR: Guava fruit extracts were analyzed for antioxidant activity measured in methanol extract and dichloromethane extract (AOAD), ascorbic acid, total phenolics, and total carotenoids contents.
2,737 citations
TL;DR: Bound phytochemicals could survive stomach and intestinal digestion to reach the colon, and may partly explain the mechanism of grain consumption in the prevention of colon cancer, other digestive cancers, breast cancer, and prostate cancer, which is supported by epidemiological studies.
Abstract: Epidemiological studies have shown that consumption of whole grains and grain-based products is associated with reduced risk of chronic diseases. The health benefits of whole grains are attributed in part to their unique phytochemical composition. However, the phytochemical contents in grains have been commonly underestimated in the literature, because bound phytochemicals were not included. This study was designed to investigate the complete phytochemical profiles in free, soluble conjugated, and insoluble bound forms, as well as their antioxidant activities in uncooked whole grains. Corn had the highest total phenolic content (15.55 ± 0.60 μmol of gallic acid equiv/g of grain) of the grains tested, followed by wheat (7.99 ± 0.39 μmol of gallic acid equiv/g of grain), oats (6.53 ± 0.19 μmol of gallic acid equiv/g of grain), and rice (5.56 ± 0.17 μmol of gallic acid equiv/g of grain). The major portion of phenolics in grains existed in the bound form (85% in corn, 75% in oats and wheat, and 62% in rice), ...
1,570 citations