Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2012 Mar;2(3):203-9.
doi: 10.1016/S2221-1691(12)60042-2.

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

Abd El-Moneim M R Afify  1 , Hossam S El-Beltagi, Samiha M Abd El-Salam, Azza A Omran
Affiliations

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

Abd El-Moneim M R Afify et al. Asian Pac J Trop Biomed. 2012 Mar.

Abstract

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 flavonoids, tannins, phenolic acids compounds, flavonoid components, vitamin E, β-carotene and antioxidant activity during soaking of sorghum grains were determined.

Results: Total phenols, total flavonoids, tannins, vitamin E, β-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, quercetin 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, β-carotene and antioxidant activity which decreased after soaking.

Keywords: Antioxidant activity; Biochemical change; Flavonoid components; Flavonoids; Phenolic acids; Soaking; Sorghum; Tannins; Total phenols; Vitamin E; β-carotene.

PubMed Disclaimer

Conflict of interest statement

Conflict of interest statement: We declare that we have no conflict of interest.

References

    1. Elkhalifa AO, Schiffler B, Bernhardt R. Effect of fermentation on the functional properties of sorghum flour. Food Chem. 2005;92:1–5.
    1. Afify AMR, El-Beltagi HS, Abd El-Salam SM, Omran AA. Bioavailability of iron, zinc, phytate and phytase activity during soaking and germination of white sorghum varieties. Adv Food Sci. 2011;33(3):133–140. - PMC - PubMed
    1. Rooney LW, Waniska RD. Structure and chemistry of the sorghum caryopsis. In: Smith CW, Frederiksen RA, editors. Sorghum: origin, history, technology, and production. New York: Wiley; 2000. pp. 649–688.
    1. Butsat S, Siriamornpun S. Phenolic acids and antioxidant activities in husk of different Thai rice varieties. Food Sci Technol Int. 2010;16:329–336. - PubMed
    1. Awika JM, Rooney LW, Waniska RD. Anthocyanins from black sorghum and their antioxidant properties. Food Chem. 2004;90:293–301.

Publication types