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Molecules 2018, 23(5), 1203; https://doi.org/10.3390/molecules23051203

Phenolic Compositions and Antioxidant Activities Differ Significantly among Sorghum Grains with Different Applications

1
Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
2
Department of Environmental Toxicology, University of California-Davis, Davis, CA 94564, USA
3
Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
*
Authors to whom correspondence should be addressed.
Received: 26 April 2018 / Revised: 12 May 2018 / Accepted: 14 May 2018 / Published: 17 May 2018
(This article belongs to the Section Natural Products Chemistry)
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Abstract

Sorghum grains with different applications had different phenolic profiles, which were corresponded to various antioxidant capacities. In this study, total phenolic, proanthocyanidins and flavonoids contents, as well as contents of individual phenolic compounds from sorghum grains with various applications were determined, and their antioxidant capacities were evaluated. Total phenolic contents (TPC) and total proanthocyanidins contents (TPAC) showed strong correlation with antioxidant activities (r > 0.95, p < 0.01). Hongyingzi (S-1), one of the brewing sorghums, showed the highest level of TPC and TPAC, while white grain sorghum (S-8) had the lowest. Except for black grain sorghum (S-7), that contained the highest contents of ferulic acid, brewing sorghum grains contained the higher contents of the most individual phenolic compounds, especially the variety S-1. The correlation among individual phenolic compounds and antioxidant activities indicated that the free forms of protocatechuic acid (r = 0.982 of FRAPassay, p < 0.01) and taxifolin (r = 0.826 of FRAP assay, p < 0.01) may be the main functional compounds. These results indicate that brewing sorghum grains can also be utilized as effective materials for functional foods. View Full-Text
Keywords: sorghum grain; phenolic composition; antioxidant capacity; brewing sorghum; taxifolin sorghum grain; phenolic composition; antioxidant capacity; brewing sorghum; taxifolin
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Shen, S.; Huang, R.; Li, C.; Wu, W.; Chen, H.; Shi, J.; Chen, S.; Ye, X. Phenolic Compositions and Antioxidant Activities Differ Significantly among Sorghum Grains with Different Applications. Molecules 2018, 23, 1203.

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