Evaluation of the effect of germination on phenolic compounds and antioxidant activities in Sorghum varieties

M.H. Dicko, H. Gruppen, A.S. Traore, W.J.H. van Berkel, A.G.J. Voragen

Research output: Contribution to journalArticleAcademicpeer-review

119 Citations (Scopus)

Abstract

The screening of 50 sorghum varieties showed that, on average, germination did not affect the content in total phenolic compounds but decreased the content of proanthocyanidins, 3-deoxyanthocyanidins, and flavan-4-ols. Independent of germination, there are intervarietal differences in antioxidant activities among sorghum varieties. Phenolic compounds and antioxidant activities were more positively correlated in ungerminated varieties than in germinated ones. Sorghum grains with pigmented testa layer, chestnut color glumes, and red plants had higher contents, larger diversity of phenolic compounds, and higher antioxidant activities than other sorghums. Some red sorghum varieties had higher antioxidant activities (30-80 mol of Trolox equiv/g) than several sources of natural antioxidants from plant foods. Among varieties used for "tô", "dolo", couscous, and porridge preparation, the "dolo" (local beer) varieties had the highest average content and diversity in phenolic compounds as well as the highest antioxidant activities. The biochemical markers determined are useful indicators for the selection of sorghum varieties for food and agronomic properties.
Original languageEnglish
Pages (from-to)2581-2588
JournalJournal of Agricultural and Food Chemistry
Volume53
Issue number7
DOIs
Publication statusPublished - 2005

Keywords

  • grain mold resistance
  • burkina-faso
  • plant
  • proanthocyanidins
  • tannins
  • bicolor
  • anthocyanidin
  • apigeninidin
  • polyphenols
  • thiolysis

Fingerprint

Dive into the research topics of 'Evaluation of the effect of germination on phenolic compounds and antioxidant activities in Sorghum varieties'. Together they form a unique fingerprint.

Cite this