Total phenolic compounds and antioxidant activity of sorghum flour

Authors

  • Giane Engel Montagner Universidade Franciscana
  • Aline de Oliveira Fogaça
  • Cátia Regina Storck

DOI:

https://doi.org/10.12957/demetra.2022.61566

Keywords:

Anthocyanins. DPPH. Flavonoids. Phosphating. Tannins.

Abstract

Introduction: Sorghum, a cereal native to Africa, and little explored as food in Brazil, has bioactive compounds, which can scavenge free radicals and be a potential in promoting health. Objective: To determine, by spectrophotometric methods, the levels of bioactive compounds and antioxidant activity of sorghum, native sorghum flour and after phosphating, and commercially obtained flours. Materials and Methods: Five samples were analyzed: whole sorghum, native sorghum flour, phosphate sorghum flour, and red and white commercial sorghum flours. Total phenols, flavonoids, anthocyanins, total tannins, and antioxidant activity were determined. Results: In general, there was no significant difference in the levels of bioactive compounds between whole sorghum and native sorghum flour. Phosphating reduced the levels of total phenols and anthocyanins in sorghum flour. The commercial red sorghum flour showed higher levels of total phenols and flavonoids than the other flours, and the commercial white sorghum flour showed the lowest levels of flavonoids, anthocyanins, and total phenols. Conclusion: In comparison to other foods studied in the literature, sorghum exhibited higher values of total phenols and anthocyanins, which suggests that sorghum flour has considerable potential to be used as an ingredient in preparations.

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Published

2022-02-28

How to Cite

1.
Montagner GE, Fogaça A de O, Storck CR. Total phenolic compounds and antioxidant activity of sorghum flour. DEMETRA [Internet]. 2022 Feb. 28 [cited 2025 May 3];17:e61566. Available from: https://www.e-publicacoes.uerj.br/demetra/article/view/61566

Issue

Vol. 17 (2022)

Section

Science and Food Technology

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