Effect of milling time on antioxidant compounds and activities of methanol extracts of sorghum [Sorghum bicolor (L.) Moench]
- 182 Downloads
Antioxidant compounds and activities of methanol extracts of sorghum for different milling times were investigated. Total polyphenol, flavonoid, and tannin contents were measured using spectrophotometric methods. Methanol extracts were also evaluated for antioxidant activities based on DPPH and ABTS radical-scavenging activities. As milling rates increased, milling recovery and a value decreased, while L and b values increased. The extraction yield, antioxidant compound contents, and antioxidant activities of sorghum grain decreased with increasing milling rates. Methanol extracts from sorghum bran generally showed higher antioxidant activities than extracts from sorghum grain. The antioxidant content was higher in sorghum bran extracts than in grain extracts. A significant (p<0.05) correlation was observed between free radical-scavenging activity and the content of polyphenolic compounds. Sorghum bran exhibited antioxidant activities that may have important health benefits.
Keywordssorghum (Sorghum bicolor L. Moench) bran milling time polyphenol antioxidant activity
Unable to display preview. Download preview PDF.
- 3.Muramatsu H, Kogawa K, Tanaka M, Okumura K, Nishihori Y, Koike K, Kuga T, Niitsu Y. Superoxide dismutase in SAS human tongue carcinoma cell line is a factor defining invasiveness and cell motility. Cancer Res. 55: 6210–6214 (1995)Google Scholar
- 27.Jung HA, Lee HJ, Kim YA, Park KE, Ahn JW, Lee BJ, Moon SG, Seo Y. Antioxidant activity of Artemisia capillaris Thunberg. Food Sci. Biotechnol. 13: 328–331 (2004)Google Scholar
- 32.Choi Y, Ku JB, Chang HB, Lee J. Antioxidant activities and total phenolics of ethanol extracts from several edible mushrooms produced in Korea. Food Sci. Biotechnol. 14: 703–770 (2005)Google Scholar