Characterization of phenolic compounds and antioxidant activity in sorghum grains
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.
About: This article is published in Journal of Cereal Science.The article was published on 2018-11-01. It has received 77 citations till now. The article focuses on the topics: ABTS & Polyphenol.
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TL;DR: It is suggested that phenolic-rich BSE may reduce oxidative stress by regulating pro- and antioxidant signalling pathways and the expression of inflammatory mediators linked to endothelial dysfunction under oxidative stress.
Abstract: Oxidative stress is one of the primary factors leading to endothelial dysfunction, a major underlying cause of vascular disorders. This study aims to understand the key signalling pathways regulated by sorghum (Shawaya short black 1 variety; characterised to be very high in its antioxidant activity) under oxidative stress in endothelial cells. Human umbilical vein endothelial cells (HUVECs) were pre-treated with non-cytotoxic concentrations of phenolic-rich black sorghum extract (BSE) prior to induction of oxidative stress using hydrogen peroxide (H2O2). Treatment with BSE upregulated the expression of heme oxygenase 1 (HO1) and endothelial nitric oxide synthase (eNOS) and downregulated the levels of NADPH oxidase 4 (NOX4). BSE treatment significantly reduced the expression of pro-inflammatory mediators such as monocyte chemoattractant protein 1 (MCP1) and intracellular adhesion molecule 1 (ICAM1). Results from this study suggest that phenolic-rich BSE may reduce oxidative stress by regulating pro- and antioxidant signalling pathways and the expression of inflammatory mediators linked to endothelial dysfunction under oxidative stress.
122 citations
TL;DR: The study investigated the accumulation of phenolic compounds and the antioxidant activity of extracts of various parts of R. crispus and R. obtusifolius collected at the flowering stage and the fruiting stage to study the vertical distribution of biologically active components and antioxidants throughout the plant.
Abstract: The study investigated the accumulation of phenolic compounds and the antioxidant activity of extracts of various parts of R. crispus and R. obtusifolius, collected at the flowering stage and the fruiting stage. Half of the collected plants were divided into root, stem, leaves, and reproductive organs (inflorescence). The other half was used to study the vertical distribution of biologically active components and antioxidants throughout the plant. The samples were analyzed for total catechins content, total proanthocyanidins content, total phenolic content, and total antioxidant activity (1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’azinobis(3)ethylbenzthiazoline-6-sulfonic acid (ABTS), and ferric reducing antioxidant power (FRAP) assays). All analyses were performed in four replicates. In general, a similar trend was observed in the distribution of phenolic compounds in the studied species. The maximum content of these secondary metabolites was noted in the reproductive organs, both in the flowering and fruiting period. Stems were characterized by a minimum content of the studied classes of substances. The antioxidant activity of the sorrels studied parts can be arranged in the following order: the generative part (flowers, seeds) > leaves > root > stem (for flowering and fruiting stages). It was found that parts of the root closer to the stem differed in higher activity.
62 citations
TL;DR: Untargeted metabolomics depicted the phenolic composition of raw and cooked flours highlighting differences in flavonoids and phenolic acids, and showed that PS flours might be good candidates for the formulation of functional foods.
49 citations
TL;DR: It was confirmed that partial auxo‐action between peptides and phenols appeared mostly in chemical assays, and might indicate that VNP and YGD are potent natural antioxidants in Jiupei even in Baijiu through distillation process.
Abstract: Jiupei (fermented grains) is the raw material for Baijiu distillation. The antioxidant activities of peptides Val-Asn-Pro (VNP) and Tyr-Gly-Asp (YGD) identified from Jiupei were evaluated according to in vitro chemical assays (e.g., 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, 1,1-diphenyl-2-picrylhydrazyl, and oxygen radical absorbance capacity) and 2,2'-azobis (2-methylpropionamide)-dihydrochloride-activated HepG2 cell model. The interaction on antioxidant activities between peptides (VNP and YGD) and three functional phenols (4-methylguaiacol, 4-ethylguaiacol, and vanillin) which were found in Baijiu was also measured. On the basis of the results, two peptides exhibited strong antioxidant ability in oxygen radical absorbance capacity (ORAC) assay. Furthermore, they suppressed the generation of reactive oxygen species. The intracellular antioxidant enzymatic system and nonenzymatic system were also regulated by VNP and YGD. In addition, it was confirmed that partial auxo-action between peptides and phenols appeared mostly in chemical assays. The findings above might indicate that VNP and YGD are potent natural antioxidants in Jiupei even in Baijiu through distillation process and lay the foundation for illustrating the interactions among different functional substances in Baijiu.
40 citations
Cites background from "Characterization of phenolic compou..."
...For instance, phenols are kinds of antioxidants in foods and beverages, which exhibited beneficial effects on human health (Rao et al., 2018)....
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TL;DR: The analysis of this review emphasizes the valorization of sorghum as a source of bioactive substances and the importance they confer on human health because of the biological potential it has.
Abstract: Sorghum is the fifth cereal most produced in the world after wheat, rice, maize, and barley. In some regions, this crop is replacing maize, due to its high yield, resistance to drought and heat. There are several varieties of sorghum, whose coloration varies from cream, lemon-yellow, red, and even black. Pigmented sorghum grain is a rich source of antioxidants like polyphenols, mainly tannins, which have multiple benefits on human health such as, antiproliferative properties associated with the prevention of certain cancers, antioxidant activities related to the prevention of associated diseases to oxidative stress, antimicrobial and anti-inflammatory effects, it also improves glucose metabolism. Despite having these types of compounds, it is not possible to assimilate them, their use in the food industry has been limited, since sorghum is considered a food of low nutritional value, due to the presence of anti-nutritional factors such as strong tannins which form complexes with proteins and iron, thus reducing their digestibility. Based on these restrictions that this product has had as food for humans, the analysis of this review emphasizes the valorization of sorghum as a source of bioactive substances and the importance they confer on human health because of the biological potential it has.
34 citations
Cites background from "Characterization of phenolic compou..."
...Whole grains of sorghum have key health benefits, such as free radical scavenging activity, which is associated with antimicrobial properties, reduced oxidative stress, anti-inflammatory and anti-cancer activity (Rao et al. 2018)....
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References
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15 Apr 1994
TL;DR: The formation, structure and nomenclature of phenolic compounds, and the importance of phenolics in ecological studies - past and future.
Abstract: The formation, structure and nomenclature of phenolic compounds Distribution of phenolic compounds: phylogenetic constraints Why are phenolic compounds so important? Extraction and chemical quantitation of phenolics Biochemical techniques for tannins Bioassays and xenobiotic metabolism Separation of phenolic compounds Structure elucidation of unidentified phenolics Importance of phenolics in ecological studies - past and future
1,480 citations
TL;DR: In this article, several parameters mostly affecting the precision and accuracy of vanillin assay were reexamined and optimized, including acid nature and concentration, reaction time, temperature, and vanillin concentration.
Abstract: Several parameters mostly affecting the precision and accuracy of vanillin assay were reexamined and optimized. The reexamination was performed both by vanillin reaction with catechins and by vanillin reaction with purified proanthocyanidins. In addition to the acid nature and concentration, the reaction time, the temperature, and the vanillin concentration, other factors such as the water content, the presence of interfering substances, and the standard utilized, for both vanillin reaction with catechins and vanillin reaction with proanthocyanidins, were also important. However, the kinetics of the two types of reactions were markedly different. For estimating accurately catechins or proanthocyanidins that exist simultaneously in plant tissues, it is necessary to preliminarily separate them from each other. Keywords: Catechins; proanthocyanidins; vanillin assay
876 citations
TL;DR: In this paper, nine red and three black rice varieties from Thailand, China and Sri Lanka were analyzed to determine their proximate composition and their physicochemical and antioxidant properties, and four groups of rice varieties with different amylose contents were identified.
439 citations
TL;DR: Genes for plant color, pericarp thickness, presence of a pigmented testa, and spreader genes increase phenols and antioxidant activity levels, which can be useful in the production of sorghums with increased phenol and antioxidants activity levels.
Abstract: The effects of plant color, pericarp thickness, pigmented testa, and spreader genes on phenols and antioxidant activity levels of 13 sorghum genotypes were evaluated. Total phenols, condensed tannins, flavan-4-ols, and anthocyanins were measured. Antioxidant activity levels using the 2,2‘-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl assays were evaluated. Sorghums with a pigmented testa and spreader genes (B1B2S) had the highest levels of phenols and antioxidant activity. In addition, sorghums with purple/red plants (PQ) and thick pericarp (z) genes had increased levels of phenols and antioxidant activity. Sorghums with a black pericarp had higher levels of flavan-4-ols and anthocyanins than the other varieties. This suggests that genes for plant color, pericarp thickness, presence of a pigmented testa, and spreader genes increase phenols and antioxidant activity levels. This information can be useful in the production of sorghums with increased phenols and antioxida...
291 citations
TL;DR: Pigmented sorghum bran has high levels of unique 3-deoxyanthocyanidins, which are stable to change in pH and have a good potential as natural food pigments.
Abstract: There is increasing interest in natural food colorants with functional properties. Anthocyanins from black, brown (containing tannins), and red sorghums were characterized by spectrophotometric and HPLC techniques. The antioxidant activity and pH stability of the anthocyanins were also determined. Sorghum brans had 3-4 times higher anthocyanin contents than the whole grains. Black sorghum had the highest anthocyanin content (average = 10.1 mg/g in bran). The brown and red sorghum brans had anthocyanin contents of 2.8-4.3 mg/g. Only 3-deoxyanthocyanidins were detected in sorghum. These compounds are more stable to pH-induced color change than the common anthocyanidins and their glycosides. Additionally, crude sorghum anthocyanin extracts were more stable than the pure 3-deoxyanthocyanidins. The antioxidant properties of the 3-deoxyanthocyanidins were similar to those of the anthocyanins. Pigmented sorghum bran has high levels of unique 3-deoxyanthocyanidins, which are stable to change in pH and have a good potential as natural food pigments.
277 citations