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Food Science and Biotechnology

, Volume 23, Issue 6, pp 1741–1746 | Cite as

Effect of milling time on antioxidant compounds and activities of methanol extracts of sorghum [Sorghum bicolor (L.) Moench]

  • Koan Sik Woo
  • Jee Yeon Ko
  • Heon Sang Jeong
Research Article

Abstract

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.

Keywords

sorghum (Sorghum bicolor L. Moench) bran milling time polyphenol antioxidant activity 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2014

Authors and Affiliations

  1. 1.Department of Functional Crop, National Institute of Crop ScienceRural Development AdministrationMiryang, GyeongnamKorea
  2. 2.Department of Food Science and BiotechnologyChungbuk National UniversityCheongju, ChungbukKorea

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