Non-starch polysaccharides derived from sorghum grains, bran, spent grain and evaluation of their antioxidant properties with respect to their bound phenolic acids.

Ange-PatriceTakoudjou, Miafo and Benoît, Bargui Koubala and Muralikrishna, G. and Germain, Kansci and Elie, Fokou (2022) Non-starch polysaccharides derived from sorghum grains, bran, spent grain and evaluation of their antioxidant properties with respect to their bound phenolic acids. Bioactive Carbohydrates and Dietary Fibre, 28. p. 100314.

PDF Bioact Carbohy & Diet Fibre 2022.pdf - Published Version Restricted to Registered users only Download (2MB) | Request a copy

Abstract

Sorghum bran (SB) and sorghum spent grain (SSG), the main by-products of sorghum grains (SG) processing, are important sources of dietary fibre (DF). In this research communication, the proximate composition of materials and the antioxidant activities of non-starch polysaccharides (NSP) derived from SB, SSG and SG were evaluated by the reducing power and the scavenging capacities by the DPPH and ABTS radical methods. SSG contained higher amount of proteins (23.85 g/100g), lipids (8.24 g/100g), ash (6.80 g/100g) and total dietary fibre (56.25 g/100g); SB and SSG contained respectively two and three-times more fibres than the SG. Among isolated NSP, the calcium hydroxide extractable polysaccharides (CHEP) were found to be richer in total phenolic contents (580.40–1183.17 Ferulic acid equivalents/g sample) and exhibited the highest antioxidant activities (210.25–249.35 μmol Fe2+E/g sample, 311.35–381.10 μmol TE/g sample and 0.29–0.34 mg/mL for the FRAP, ABTS and DPPH IC50 values, respectively). The study revealed that NSP from sorghum by-products especially the CHEP fractions have significant antioxidant and free radical scavenging activities. These non-starch polysaccharide–phenolic acid complexes from bran and spent grain can be used in various fibre depleted foods while contribute preventing their oxidation. The high antioxidant activity exhibited by NSP isolated from sorghum by-products is mainly due to their high bound phenolic acid contents. This is an added advantage in using these DF as food additives.

Item Type:	Article
Uncontrolled Keywords:	Antioxidant activityBound phenolic acids Non-starch polysaccharidesSorghum branSpent grain
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Jan 2023 09:47
Last Modified:	24 Jan 2023 09:47
URI:	http://ir.cftri.res.in/id/eprint/15853

Actions (login required)

View Item