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Biochemical changes in phenols,flavonoids,tannins,vitamin E,β-carotene and antioxidant activity during soaking of three white sorghum varieties

查看全文 作　　者：Abd El-Moneim MR [1]Afify;Hossam S El-[1]Beltagi;Samiha M Abd El-[2]Salam;Azza A [2]Omran 高影响力作者 机构地区：[1]Department of Biochemistry,Faculty of Agriculture,Cairo University;[2]Department of Crops Technology,Food Technology Research Institute,Agricultural Research Center,Egypt高影响力机构 出　　处：《Asian Pacific Journal of Tropical Biomedicine》索引2012年第2卷第3期,共7页高影响力期刊 基　　金：financially supported by Department of Biochemistry,Faculty of Agriculture.Cario University,and Food Technology Research Institute(FTRI) 摘　　要：Objective:To investigate the changes in total phenols,flavonoids,tannins,vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties.Methods: The changes in total phenols,total ilavonoids,tannins,phenolic acids compounds,flavonoid components,vitamin E,P-carotene and antioxidant activity during soaking of sorghum grains were determined.Results:Total phenols,total flavonoids,tannins,vitamin E,P-carotene and antioxidant activity in raw sorghum were ranged from 109.21 to 116.70,45.91 to 54.69,1.39 to 21.79 mg/100 g,1.74 to 5.25,0.54 to 1.19 mg/kg and 21.72%to 27.69%and 25.29%to 31.97%,respectively. The above measured compounds were significantly decreased after soaking.p-Hydroxybenzoic acid,vanillic acid,syringic acid and cinnamic acid represent the major phenolic acids in Dorado variety.While ferulic acid,p-coumaric acid,gallic acid and caffeic acid represent the major phenolic acids in Shandaweel-6.On the other hand,protocatechuic acid represents the major phenolic acids in Giza-15.Regarding flavonoids components,Dorado was the highest variety in kampferol and naringenin while Shandaweel-6 was the highest variety in luteolin, apigenin,hypersoid,quercelin and christen.Finally,Giza-15 was the highest variety in catechin. Phenolic acids,flavonoid compounds and antioxidant activities were decreased after soaking. Conclusions:Sorghum varieties have moderate quantities from total phenols,total flavonoids, tannins,phenolic acids compounds,flavonoid components,vitamin E,P-carotene and antioxidant activity which decreased after soaking. 关 键 词：SORGHUM SOAKING Total PHENOLS FLAVONOIDS TANNINS Vitamin E Β-CAROTENE Antioxidant activity Phenolic acids Flavonoid components Biochemical change
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