The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods |
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Authors: | Nomusa R Dlamini John RN Taylor Lloyd W Rooney |
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Affiliation: | 1. Cereal Quality Laboratory, Soil and Crop Sciences Department, Texas A&M University, College Station, TX 77843-2474, USA;2. Department of Food Science, University of Pretoria, Pretoria 0002, South Africa;3. Department of Applied Biology and Biochemistry, National University of Science and Technology, Bulawayo, Zimbabwe |
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Abstract: | This work determined the effect of sorghum type and different processing technologies of traditional African sorghum foods on total phenols, tannin content and antioxidant activity. The products were prepared by fermentation, conventional and extrusion cooking of whole and decorticated ground grain. The tannin sorghum types, had higher ABTS and DPPH antioxidant activities, compared to the types without tannins. Antioxidant activity was significantly correlated with total phenols and tannins (r > 0.95). Decortication, reduced antioxidant activity of both tannin and non-tannin sorghum by 82–83% due to the removal of the pericarp and the testa, which decreased phenols. Processing, generally decreased antioxidant activity, however, conventionally cooked porridges had higher antioxidant activity than the extrusion cooked products. The retention of antioxidant activity, particularly in fermented and unfermented porridges, means that whole tannin sorghum can be processed into foods with potential health benefits. |
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Keywords: | ABTS 2 2&prime -azinobis(3-ethylbenzothiazoline-6-sulfonic acid) DPPH 2 2-diphenyl-1-picrylhydrazyl CE catechin equivalents TE Trolox equivalents PPO polyphenol oxidase POX peroxidase |
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