Scholarly record
EVALUATION OF TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF FIVE SORGHUM (SORGHUM BICOLOR) VARIETIES
Abstract
Sorghum (Sorghum bicolor L.) is among the top five most cultivated and most important cereals in the world, being a highly yielded crop that adapts easily to drought and high temperatures. Besides being used as a raw material for biofuel, it is used in the diet in many parts of the world because of the rich content of health promoting compounds such as phenolic compounds. The aim of this research was to determine the total phenolic content, flavonoids content and the antioxidant activity of flour made from whole grain and from endosperm of five sorghum genotypes. The total phenolic content was determined colorimetric at 765 nm with Folin-Ciocalteu reagent, flavonoids content by colorimetric method at 500 nm with chromogenic system with aluminum and antioxidant activity by ABTS and DPPH radical scavenging method. The results obtained show that the total phenolic content and the antioxidant activity vary depending on the analyzed genotype. The total phenolic content and flavonoids content are higher in whole grain than in flour in the case of all analyzed variants, the same effect being observed for antioxidant activity. A positive high correlation between the total phenolic content and antioxidant activity, using the DPPH and ABTS assays, was obtained for samples extracts. The results of the study show that sorghum whole grains are a rich source of antioxidants and phenolic compounds and recommends using sorghum as a functional ingredient and healthy food.
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