Antioxidant compounds and antioxidant activities of the methanolic extracts from milling fractions of sorghum (Sorghum Bicolor L. Moench)

Journal of the Korean Society of Food Science and Nutrition

Volumn 39, Issue 11, 2010, Pages 1695-1699

  Woo, Koan Sik ^a   Seo, Myung Chul ^a   Kang, Jong Rae ^a   Ko, Jee Yeon ^a   Song, Seuk Bo ^a   Lee, Jae Saeng ^a   Oh, Byeong Geun ^a   Park, Gi Do ^a   Lee, Yong Hwan ^a   Nam, Min Hee ^a   Jeong, Heon Sang ^b  

^a National Institute of Animal Science   (South Korea)

^b Chungbuk National University   (South Korea)

Author keywords

Antioxidant activity; Polyphenolics; Proanthocyanidin; Sorghum (sorghum bicolor l. moench)

Indexed keywords

SORGHUM BICOLOR;

EID: 80052391534     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2010.39.11.1695     Document Type: Article

References (35)

1. Reiter RJ. 1995. Oxidative process and antioxidative defense mechanism in the aging brain. FASEB J 9: 526-533.
2. Halliwell B, Gutteridge JMC, Cross CE. 1992. Free radicals, antioxidants and human disease. J Lab Clin Med 119: 598-620.
3. Cao LH, Lee JK, Cho KH, Kang DG, Kwon TO, Kwon JW, Kim JS, Sohn EJ, Lee HS. 2006. Mechanism for the vascular relaxation induced by butanol extract of Agrimonai pilosa. Korean J Pharmacogn 37: 67-73.
4. Ode P. 1995. Herbal insights-a close look at active constituents of medicinal herbs. SÖFW J 121: 8-11.
5. Choe SY, Yang KH. 1982. Toxicological studies of antioxidants butylated hydroxyl toluene (BHT) and butylated hydroxyanisole (BHA). Korean J Food Sci Technol 14: 283-288.
6. Arai S. 1996. Studies on function foods in Japan-state of art. Biosci Biotechnol Biochem 60: 9-15.
7. Ryu HS, Kim HS. 2006. Effect of Sorghum bicolor L. moench (sorghum, su-su) water extracts on mouse immune cell activation. Korean J Food Nutr 19: 176-182.
8. Kim KO, Kim HS, Ryu HS. 2006. Effect of Sorghum bicolor L. Moench(sorghum, su-su) water extracts on mouse immune cell activation. J Korean Diet Assoc 12: 82-88.
9. Woo KS, Ko JY, Seo MC, Song SB, Oh BG, Lee JS, Kang JR, Nam MH. 2009. Physicochemical characteristics of the tofu (soybean curd) added sorghum (Sorghum bicolor L. Moench) powder. J Korean Soc Food Sci Nutr 38: 1746-1752.
10. Chang HG, Park YS. 2005. Effects of waxy and normal sorghum flours on sponge cake properties. Food Engine Prog 9: 199-207.
11. Chae KY, Hong JS. 2006. Quality characteristics of Sulgidduk with different amounts of waxy sorghum flour. Korean J Food Cookery Sci 22: 363-369.
12. Grimmer HR, Parbhoo V, McGrath RM. 1992. Antimutagenicity of polyphenol-rich fraction from Sorghum bicolor grain. J Sci Food Agric 59: 251-256.
13. Hahn DH, Rooney LW, Earp CF. 1984. Tannin and phenols of sorghum. Cereal Foods World 29: 776-779.
14. Kil HY, Seong ES, Ghimire BK, Chung IM, Kwon SS, Goh EJ, Heo K, Kim MJ, Lim JD, Lee D, Yu CY. 2009. Antioxidant and antimicrobial activities of crude sorghum extract. Food Chem 115: 1234-1239.
15. Awika JM, Rooney LW, Waniska RD. 2004. Anthocyanins from black sorghum and their antioxidant properties. Food Chem 90: 293-301.
16. Dykes L, Rooney LW. 2006. Sorghum and millet phenolsand antioxidants. J Cereal Sci 44: 236-251.
17. Dewanto V, Xianzhong W, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50: 4959-4964.
18. Duval B, Shetty K. 2001. The stimulation of phenolics and antioxidant activity in pea (Pisum sativam) elicited by genetically transformed anise root extract. J Food Biochem 25: 361-377.
19. Türker N, Erdogdu F. 2006. Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocyanin pigments of black carrot (Daucus carota var. L.). J Food Eng 76: 579-583.
20. Baoshan S, Jorge M, Ricardo DS, Isabel S. 1998. Critical factors of vanillin assay for catechins and proanthocyanidins. J Agric Food Chem 46: 4267-4274.
21. Lee SM, Lee J. 2006. Tocopherol and tocotrienol contents of vegetable oils, margarines, butters, and peanut butters consumed in Korean diet. Food Sci Biotechnol 15: 183-188.
22. Choi Y, Kim MH, Shin JJ, Park JM, Lee J. 2003. The antioxidant activities of the some commercial teas. J Korean Soc Food Sci Nutr 32: 723-727.
23. Zielinski H, Kozlowska H. 2000. Antioxidant activity and total phenolics in selected grains and their different morphological fractions. J Agric Food Chem 48: 2008-2016.
24. Rice-Evans CA, Miller NJ, Paganga G. 1997. Antioxidant properties of phenolic compounds. Trends Plant Sci 2: 152-159.
25. Middleton E, Kandaswami C. 1994. Potential health-promoting properties of citrus flavonoids. Food Technol 48: 115-119.
26. Nakagawa M, Amano I. 1974. Evaluation method of green tea grade by nitrogen analysis. J Jpn Food Sci Technol 21: 57-63.
27. Kong S, Choi Y, Kim Y, Kim DJ, Lee J. 2009. Antioxidant activity and antioxidant components in methanolic extract from Geumjong rice. J Korean Soc Food Sci Nutr 38: 807-811.
28. Elisia I, Hu C, Popovich DG, Kitts DD. 2007. Antioxidant assessment of an anthocyanin-enriched blackberry extract. Food Chem 101: 1052-1058.
29. Hu C, Zawistowski J, Ling W, Kitts DD. 2003. Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model systems. J Agric Food Chem 51: 5271-5277.
30. John S, Jianmel Y, Joseph E, Yukio K. 2003. Polyphenolics in grape seeds-biochemistry and functionality. J Med Food 6: 291-299.
31. Hwang IW, Lee HR, Kim SK, Zheng H Z, Choi JU, Lee SH, Lee SH, Chung SK. 2008. Proanthocyanidin content and antioxidant characteristics of grape seeds. Korean J Food Preserv 15: 859-863.
32. Kim SM, Cho YS, Sung SK. 2001. The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Food Sci Technol 33: 626-632.
33. Kim JE, Joo SI, Seo JH, Lee SP. 2009. Antioxidant and a- glucosidase inhibitory effect of tartary buckwheat extract obtained by the treatment of different solvents and enzymes. J Korean Soc Food Sci Nutr 38: 989-995.
34. Nieva MM, Sampietro AR, Vattuone MA. 2000. Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J Ethnopharmacol 71: 109-114.
35. Choi Y, Jeong HS, Lee J. 2007. Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chem 103: 130-138.