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Antiradical properties of sorghum (Sorghum bicolor L. Moench) flour extracts.

Kamath, V. G. and Chandrashekar, A. and Rajini, P. S. (2004) Antiradical properties of sorghum (Sorghum bicolor L. Moench) flour extracts. Journal of Cereal Science, 40 (3). 283-288 ; 42 ref..

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In vitro antioxidative activity of solvent extracts of white sorghum flour (prepared from sorghum cv. M-35-1) were determined; fractions responsible for antiradical activity were also isolated and their activities confirmed using 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and beta-carotene bleaching tests. Sorghum extracts were obtained in water, 60% methanol, 60% ethanol or 60% t-butanol. Radical quenching activity was highest in acetone/methanol extracts followed by methanol extracts (IC50 = 8.20 and 9.18 mug gallic acid equivalent/ml, respectively). However, total phenols content of sorghum extract fractions and their antiradical activities were poorly correlated (R2 = -1.57). Results suggest that white sorghum may be a good dietary source of antioxidant compounds with beneficial health properties.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Food Microbiology
Food Protectants and Infestation Control
Depositing User: Users 197 not found.
Date Deposited: 11 Aug 2011 11:27
Last Modified: 30 Dec 2016 08:47
URI: http://ir.cftri.res.in/id/eprint/6344

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