Comparative antioxidant activity appraisal of traditional Sudanese kisra prepared from two sorghum cultivars

Food Chemistry

Volumn 156, Issue , 2014, Pages 110-116

  Zaroug, Marwa ^a   Orhan, Ilkay Erdogan ^b,c   Senol, Fatma Sezer ^b   Yagi, Sakina ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

^b GAZI UNIVERSITY   (Turkey)

^c EASTERN MEDITERRANEAN UNIVERSITY   (Turkey)

Author keywords

Antioxidant capacity; Baking; Fermentation; Phenols; Sorghum bicolor

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BAKING; FRAP ASSAY; SORGHUM BICOLOR; TOTAL PHENOLS;

AGENTS; FERMENTATION; FLAVONOIDS; PHENOLS; TANNINS;

PLANTS (BOTANY);

1,1 DIPHENYL 2 PICRYLHYDRAZYL; FLAVONOID; PHENOL DERIVATIVE; TANNIN DERIVATIVE; ANTIOXIDANT; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; CONTROLLED STUDY; CULTIVAR; DOUGH; DPPH RADICAL SCAVENGING ASSAY; FERMENTATION; HEATING; SORGHUM; ANALYSIS; BREAD; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; COOKING; OXIDATION REDUCTION REACTION; PLANT SEED; SUDAN;

ANTIOXIDANTS; BREAD; COOKING; OXIDATION-REDUCTION; PLANT EXTRACTS; SEEDS; SORGHUM; SUDAN;

EID: 84896703822     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.069     Document Type: Article

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