Antioxidant effect of a crude phenolic extract from sorghum bran in sunflower oil in the presence of ferric ions

Food Chemistry

Volumn 104, Issue 1, 2007, Pages 324-331

  Sikwese, F E ^a   Duodu, K G ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Anisidine value; Antioxidant activity; Ferric ions; Lipid oxidation; Peroxide value; Phenolic extract; Sorghum bran

Indexed keywords

FERRIC ION; HYDROQUINONE DERIVATIVE; PEROXIDE; PHENOL; SUNFLOWER OIL; TANNIN; TERT BUTYL HYDROQUINONE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BRAN; CHEMICAL ANALYSIS; OXIDATION; SORGHUM;

HELIANTHUS;

EID: 34147121500     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.11.042     Document Type: Article

References (55)

1. Abdalla A.E., and Roozen J.P. Effect of plant extracts on the oxidative stability of sunflower oil and emulsion. Food Chemistry 64 (1999) 323-329
2. Abdalla A.E., Tirzite D., Tirzitis G., and Roozen J.P. Antioxidant activity of 1,4-dihydropyridine derivatives in beta-carotene-methyl linoleate, sunflower oil and emulsions. Food Chemistry 66 (1999) 189-195
3. Association of Official Analytical Chemists. In: Horwitz W. (Ed). Official methods of analysis of the AOAC international. 17th ed. (2000), AOAC International, Gaithersburg, Maryland AOAC Official Method 965.33
4. Awika J.M., Rooney L.W., Wu X., Prior R.L., and Cisneros-Zevallos L. Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products. Journal of Agricultural and Food Chemistry 51 (2003) 6657-6662
5. Awika J.M., Rooney L.W., and Waniska R.D. Properties of 3-deoxyanthocyanins from sorghum. Journal of Agricultural and Food Chemistry 52 (2004) 4388-4394
6. Beta T., Rooney L.W., Marovatsanga L.T., and Taylor J.R.N. Phenolic compounds and kernel characteristics of Zimbabwean sorghums. Journal of the Science of Food and Agriculture 79 (1999) 1003-1010
7. Beta T., Rooney L.W., Marovatsanga L.T., and Taylor J.R.N. Effect of chemical treatments on polyphenols and malt quality in sorghum. Journal of Cereal Science 31 (2000) 295-302
8. Chu Y., and Hsu H. Effects of antioxidants on peanut oil stability. Food Chemistry 66 (1999) 29-34
9. Chu Y., and Kung Y. A study on vegetable oil blends. Food Chemistry 62 (1998) 191-195
10. Coultate T.P. Food: the chemistry of its components. 4th ed. (2002), The Royal Society of Chemistry, Cambridge (pp. 73-125)
11. Dicko M.H., Gruppen H., Traore A.S., van Berkel W.J.H., and Voragen A.G.J. Evaluation of the effect of germination on phenolic compounds and antioxidant activities in sorghum varieties. Journal of Agricultural and Food Chemistry 53 (2005) 2581-2588
12. Duve K.J., and White P.J. Extraction and identification of antioxidants in oats. Journal of the American Oil Chemists' Society 68 (1991) 365-370
13. Eskin N.A.M., and Przybylski R. Antioxidant and shelf life of foods. In: Eskin N.A.M., and Robinson D.S. (Eds). Food shelf life stability: chemical, biochemical and microbiological changes (2001), CRC Press, Boca Raton, Fla 176-202
14. Fernandez M.T., Mira M.L., Florencio M.H., and Jennings K.R. Iron and copper chelation by flavonoids: an electrospray mass spectrometry study. Journal of Inorganic Biochemistry 92 (2002) 105-111
15. Fomuso L.B., Corredig M., and Akoh C.C. Metal catalyzed oxidation of a structured lipid model emulsion. Journal of Agricultural and Food Chemistry 50 (2002) 7114-7119
16. Frankel E.N. Antioxidants in food and their impact on food quality. Food Chemistry 57 (1996) 51-55
17. Gordon M.H. The mechanism of antioxidant action in vitro. In: Hudson B.J.F. (Ed). Food antioxidants (1990), Elsevier Science Publishers Ltd, England 1-18
18. Gordon M.H., and Weng X.C. Antioxidant properties of extracts from tanshen (Salvia miltiorrhiza Bunge). Food Chemistry 44 (1992) 119-122
19. Hagerman A.E., Riedl K.M., Alexander Jones G., Sovik K.N., Ritchard N.T., Hartzfeld P.W., et al. High molecular weight plant polyphenolics (tannins) as biological antioxidants. Journal of Agricultural and Food Chemistry 46 (1998) 1887-1892
20. Hahn D.H., and Rooney L.W. Effect of genotype on tannins and phenols of sorghum. Cereal Chemistry 63 (1986) 4-8
21. Hahn D.H., Rooney L.W., and Earp C.F. Tannins and phenols of sorghum. Cereal Foods World 29 (1984) 776-779
22. Halliwell, B., & Gutteridge, J. M. C. (1989). Free radicals in biology and medicine (p. 236). Oxford: Clarendon Press.
23. Hamilton R.J., Kalu C., Prisk E., Padley F.B., and Pierce H. Chemistry of free radicals in lipids. Food Chemistry 60 (1997) 193-199
24. International Union of Pure and Applied Chemistry (1979). Standard methods for the analysis of oils and fats and derivatives (6th ed.). Method 2.504.
25. Kaluza W.Z., McGrath R.M., Roberts T.C., and Schroeder H.H. Separation of phenolics of Sorghum bicolor (L) Moench grain. Journal of Agricultural and Food Chemistry 28 (1980) 1191-1196
26. Luzia M.R., Trugo L.C., Da Paixao K.C.C., Marcilio R., De Maria C.A.B., and Quinteiro L.M.C. Effect of 5-caffeoylquinic acid in the presence of metal chelators on soybean oil oxidative stability. Lebensm.-Wiss. U.-Technol 31 (1998) 64-68
27. Madhavi, D. L., Deshpande, S. S., & Salunkhe, D. K. (1996). Food antioxidants: technological, toxicological and health perspectives (pp. 2-7). New York: Marcel Dekker Inc.
28. Malecka M. Antioxidant properties of the unsaponifiable matter isolated from tomato seeds, oat grains and wheat germ oil. Food Chemistry 79 (2002) 327-330
29. Mancuso J.R., McClements D.J., and Decker E.A. The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions. Journal of Agricultural and Food Chemistry 47 (1999) 4112-4116
30. Moure A., Cruz J.M., Franco D., Dominguez J.M., Sineiro J., Dominguez H., et al. Natural antioxidants from residual sources. Food Chemistry 72 (2001) 145-171
31. Nawar W.W. Lipids. In: Fennema O.R. (Ed). Food chemistry. 3rd ed. (1996), Marcel Dekker Inc., New York 225-319
32. O'Brien R.D. Fats and oils: formulating and processing for applications. 2nd ed. (2004), CRC Press, London (pp. 192-199)
33. Onyeneho S.N., and Hettiarachchy N.S. Effect of navy bean hull extract on the oxidative stability of soy and sunflower oils. Journal of Agricultural and Food Chemistry 39 (1991) 1701-1704
34. Onyeneho S.N., and Hettiarachchy N.S. Antioxidant activity of durum wheat bran. Journal of Agricultural and Food Chemistry 40 (1992) 1496-1500
35. Paiva-Martins F., and Gordon M.H. Interactions of ferric ions with olive oil phenolic compounds. Journal of Agricultural and Food Chemistry 53 (2005) 2704-2709
36. Porter L.J. Structure and chemical properties of the condensed tannins. In: Hemingway R.W., and Laks P.E. (Eds). Plant polyphenols: synthesis, properties significance (1992), Plenum Press, New York 245-258
37. Price M.L., Van Scoyoc S., and Butler L.G. A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. Journal of Agricultural and Food Chemistry 26 (1978) 1214-1218
38. Rooney L.W., Blakely M.E., Miller F.R., and Rosenow D.T. Factors affecting the polyphenols of sorghum and their development and location in the sorghum kernel. In: Hulse J. (Ed). Polyphenols in cereals and legumes: proceedings of a symposium held during the 36th annual meeting of the Institute of Food Technologists, St. Louis, Missouri, 10-13 June 1979 (1980), International Development Research Centre, Ottawa 25-38
39. Rossell J.B. Classical analysis of oils and fats. In: Hamilton R.J., and Rossell J.B. (Eds). Analysis of oils and fats (1986), Elsevier Applied Science, England 1-32
40. SAS Institute. SAS/STAT user's guide (2000), SAS Institute, Cary, NC 27513
41. Satue-Gracia M.T., Frankel E.N., Rangavajhyala N., and German J.B. Lactoferrin in infant formulas: effect on oxidation. Journal of Agricultural and Food Chemistry 48 (2000) 4984-4990
42. Shahidi F., and Wanasundara P.K.J.P.D. Phenolic antioxidants. Critical Reviews in Food Science and Nutrition 32 (1992) 67-103
43. Singleton U.L., and Rossi J. Colorimetry of total phenolics with phosphomolybdic-phosphotungustic acid reagent. American Journal of Enology and Viticulture 16 (1965) 144
44. Slabbert N. Complexation of condensed tannins with metal ions. In: Hemingway R.W., and Laks P.E. (Eds). Plant polyphenols: synthesis, properties, significance (1992), Plenum Press, New York 421-436
45. Stauffer C.E. Fats and oils. Minnesota (1996), Eagan Press, USA (pp. 1-14)
46. Sugihara N., Arakawa T., Ohnishi M., and Furuno K. Anti- and pro-oxidative effects of flavonoids on metal-induced lipid hydroperoxide-dependent lipid peroxidation in cultured hepatocytes loaded with α-linolenic acid. Free Radical Biology & Medicine 27 (1999) 1313-1323
47. Suzuki Y., Yasui T., Matsukura U., and Terao J. Oxidative stability of bran lipids from rice variety [Oryza sativa (L.)] lacking lipoxygenase-3 in seeds. Journal of Agricultural and Food Chemistry 44 (1996) 3479-3483
48. Tan C.P., Che Man Y.B., Selemat J., and Yusoff M.S.A. Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods. Food Chemistry 76 (2002) 385-389
49. Towo E.E., Svanberg U., and Ndossi G.D. Effect of grain pre-treatment on different extractable phenolic groups in cereals and legumes commonly consumed in Tanzania. Journal of the Science of Food and Agriculture 83 (2003) 980-986
50. Van der Merwe, G. H. (2003). Quality parameters for the prediction of mono- and polyunsaturated oil shelf-life. PhD. Food Science thesis. University of Pretoria.
51. Wanasundara U.N., and Shahidi F. Antioxidant and pro-oxidant activity of green tea extracts in marine oils. Food Chemistry 63 (1998) 335-342
52. Waniska, R. D. (2000). Structure, phenolic compounds and antifungal proteins of sorghum caryopses. In A. Chandrashekar, R. Bandyopadhyay & A.J. Hall (Eds.), Technical and institutional options for sorghum grain mold management: proceedings of an international consultation (pp. 72-106). ICRISAT.
53. Waterman, P. G., & Mole, S. (1994). Analysis of plant metabolites (pp. 1-103). Limited Oxford: Alden Press.
54. Whysner J., Wang C.X., Zang E., Iatropoulos M.J., and Williams G.M. Dose response of promotion by butylated hydroxyanisole in chemically initiated tumours of the rat fore stomach. Food and Chemical Toxicology 32 (1994) 215-222
55. Yousef A.M. Extractability, fractionation and nutritional value of low and high tannin sorghum proteins. Food Chemistry 63 (1998) 325-329