Evaluation of phenolics and antioxidant activity of black sorghum hybrids

Black sorghums possess very high levels of the rare 3-deoxyanthocyanidins which can be used as natural food colorants with health benefits. However, these sorghum genotypes have undesirable agronomic properties (i.e. high height, low yield, increased weathering). Black sorghum hybrids with improved agronomic properties were developed and their phenolic profiles and antioxidant activity were compared with black sorghum lines. Black sorghum hybrids were significantly lighter in colour than the lines (P < 0.001). All hybrids had a pigmented testa which was indicated by the presence of condensed tannins, which significantly increased total phenol levels and antioxidant activity. The 3-deoxyanthocyanidin, flavan-4-ol, and flavone levels were significantly lower in the hybrids (P < 0.001) and were strongly correlated to pericarp colour (P < 0.001). Flavanone levels were not significantly different among the lines and hybrids (P > 0.05) and pericarp colour did not affect their levels (P > 0.05). Even though the 3-deoxyanthocyanidin levels were lower in black sorghum hybrids than in the lines, the presence of condensed tannins in the hybrids significantly increased their antioxidant activity. Since 3-deoxyanthocanidin levels were dependent on pericarp colour, hybrids with increased blackness intensity should be developed to increase the stable 3-deoxyanthocyanidins.     

Effect of genotype and environment on flavonoid concentration and profile of black sorghum grains

In recent years, colored sorghum genotypes high in flavonoids have been developed. Flavonoid levels of eight black sorghum genotypes grown in four locations in Texas were evaluated to assess the relative genotype, environment and genotype × environment effects. Levels of total 3-deoxyanthocyanidins ranged from 292 μg/g to 499 μg/g and 251 μg/g to 804 μg/g across environments and genotypes, respectively. Total 3-deoxyanthocyanidins in sorghums from Halfway were low (178–694 μg/g) due to the reduction of their non-methoxylated forms. This reduction is likely due to significant grain weathering which was observed only at Halfway. In addition, flavanone and flavone levels were the lowest at Halfway with levels of 12 μg/g and 78 μg/g, respectively. For all flavonoids there was a genotype by environment interaction (p < 0.01) which suggests that environment had a different effect on flavonoid levels depending on the genotype. Color values L*, a* and b* did not correlate with flavonoid content. Due to genotype, environment and their interactions, sorghum breeders must evaluate these traits in multiple environments to identify genotypes with high and stable production of flavonoid compounds.     

Effect of nixtamalization process on the content and composition of phenolic compounds and antioxidant activity of two sorghums varieties

Sorghum, a competitive crop due to its agronomical advantages, has gained interest as functional food. Sorghum contains phytochemicals with health benefits and presents some antinutritional compounds such as condensed tannins (CTs). However, it is well known that CTs exhibit antioxidant capacity. This study evaluated the effect of Mexican nixtamalization on total phenols, CTs and antioxidant capacity using two varieties of sorghum. Different conditions of lime (0, 1 and 2%) and cooking time (20, 30 and 40 min) were tested to obtain the best treatment after optimization using multiple linear regression analysis, aiming to minimize the CTs content and maximize the antioxidant capacity. CTs were reduced at 27% in white sorghum and 90%, in red sorghum. Total phenols, flavonoids and antioxidant capacity had an inverse correlation with lime concentration and cooking time. The best conditions for preserving antioxidant capacity with low content of tannins were 1.13% of lime and 31.11 min cooking. The phenolic profile obtained by HPLC showed reductions in gallic and chlorogenic acids only in white sorghum, whereas catechin and quercetin decreased in both varieties. We concluded that nixtamalization effectively reduced CTs to safety intake values, allowing to preserve other phenolic compounds and antioxidant capacity.     

Sorghum and millet phenols and antioxidants

Sorghum is a good source of phenolic compounds with a variety of genetically dependent types and levels including phenolic acids, flavonoids, and condensed tannins. Most sorghums do not contain condensed tannins, but all contain phenolic acids. Pigmented sorghums contain unique anthocyanins that could be potential food colorants. Some sorghums have a prominent pigmented testa that contains condensed tannins composed of flavan-3-ols with variable length. Flavan-3-ols of up to 8–10 units have been separated and quantitatively analyzed. These tannin sorghums are excellent antioxidants, which slow hydrolysis in foods, produce naturally dark-colored products and increase the dietary fiber levels of food products. Sorghums have high concentration of 3-deoxyanthocyanins (i.e. luteolinidin and apigenidin) that give stable pigments at high pH. Pigmented and tannin sorghum varieties have high antioxidant levels that are comparable to fruits and vegetables. Finger millet has tannins in some varieties that contain a red testa. There are limited data on the phenolic compounds in millets; only phenolic acids and flavones have been identified.     

Dissection of antioxidant activity of durum wheat (Triticum durum Desf.) grains as evaluated by the new LOX/RNO method

Antioxidant activity (AA) of durum wheat (Triticum durum Desf.) grains was studied using the innovative LOX/RNO method, able to simultaneously detect different antioxidant mechanisms, and the TEAC assay, one of the most widely used assays. Insoluble-bound and free-soluble phenols, hydrophilic and lipophilic compounds were extracted from eight different whole flour samples; extracts were analyzed for AA and their content in several antioxidants. The LOX/RNO method measured very high AA values, with the highest ones [850–1500 μmol Trolox eq./g whole flour (dry weight)] for insoluble-bound phenolic extracts, highly correlated to total phenolic (r = 0.761, P < 0.001) and ferulic acid (r = 0.816, P < 0.001) contents. Hydrophilic and lipophilic extracts showed lower AA [70-140 and 40–60 μmol Trolox eq./g (dry weight), respectively], highly correlated to flavonoid (r = 0.583, P < 0.01) and protein (r = 0.602, P < 0.01), as well as β-tocotrienol (r = 0.684, P < 0.05) contents, respectively. Interestingly, the LOX/RNO method suggests that insoluble-bound phenolic compounds may exert very strong synergistic interactions within the extract. Contrarily, the TEAC assay did not correlate to any antioxidant content, resulted unable to highlight differences among samples, measured much lower AA values and did not suggest synergism. The use of the LOX/RNO method is useful to unearth new properties of phytochemicals from durum wheat grains, potentially giving health benefits.     

Integration of independent component analysis with near infrared spectroscopy for evaluation of rice freshness

The storage time and conditions of rice has an enormous effect on its appearance, flavor, and quality of the nutrients; and the acidity of rice usually increases with prolonged storage. Therefore, evaluation of freshness is an important issue for rice quality. In this study, the NIR (near infrared) spectra combined with independent component analysis (ICA) technique was used to evaluate the rice freshness. A total of 180 white rice samples were collected from 6 crop seasons for the purpose of developing an ICA-NIR based procedure for rice freshness as quantified by pH values. Values of pH were determined by a BTB-MR (bromothymol blue – methyl red) method. The best calibration model of white rice was developed using the smoothed first derivative spectra, five ICs and cross-validation; the results indicated that r² (coefficient of determination) = 0.924, and in units of pH, SEC (standard error of calibration) = 0.145, SEP (standard error of prediction) = 0.146, bias = 0.001, and RPD (residual predictive deviation) = 3.65. Freshness of white rice could be distinguished either visually by a 3-dimensional diagram composed from ICs 2, 3 and 4, or statistically by a calibration model. The results show that ICA with NIR has the potential to be adopted as an effective method for evaluating rice freshness.     

Sorghum and millet phenols and antioxidants

Sorghum is a good source of phenolic compounds with a variety of genetically dependent types and levels including phenolic acids, flavonoids, and condensed tannins. Most sorghums do not contain condensed tannins, but all contain phenolic acids. Pigmented sorghums contain unique anthocyanins that could be potential food colorants. Some sorghums have a prominent pigmented testa that contains condensed tannins composed of flavan-3-ols with variable length. Flavan-3-ols of up to 8–10 units have been separated and quantitatively analyzed. These tannin sorghums are excellent antioxidants, which slow hydrolysis in foods, produce naturally dark-colored products and increase the dietary fiber levels of food products. Sorghums have high concentration of 3-deoxyanthocyanins (i.e. luteolinidin and apigenidin) that give stable pigments at high pH. Pigmented and tannin sorghum varieties have high antioxidant levels that are comparable to fruits and vegetables. Finger millet has tannins in some varieties that contain a red testa. There are limited data on the phenolic compounds in millets; only phenolic acids and flavones have been identified.     

Accelerated solvent extraction of phenolic compounds from sorghum brans

Most phenolic compounds in cereals are bound to cell wall components and thus they are difficult to extract. Finding techniques to enhance polyphenol extraction is important due to their potential health benefits. The objective of this study was to evaluate extractability of sorghum phenolic compounds using solvents under high pressure and temperature conditions. Polyphenols from black and tannin sorghum bran were extracted using an accelerated solvent extractor (ASE) at 60, 120 and 150 °C. ASE at 120 and 150 °C using 50 and 70% ethanol/water (v/v) was efficient in extracting similar amount of phenols (45 mg GAE/g) and 12% more antioxidants (628 μmol TE/g) from black sorghum compared to traditional methods using aqueous acetone and acidified methanol. High pressure and temperature did not improve the extraction of phenols and antioxidants in tannin sorghum as much as in black sorghum. This could be due to differences in grain structure and phenolic profile (different molecular weights) between the two samples. Another reason is that tannins may be interacting with proteins and carbohydrates under heat, thus they could be extracted but not measured. Therefore, there is a potential of using ASE extracts from black sorghum bran to produce beverages and colorants containing high antioxidant content.     

Physicochemical assessment and bioactive properties of condensed distillers solubles,a by-product from the sorghum bio-fuel industry

Large volumes of condensed distillers solubles (CDS) are generated as by-products, from the sorghum bioethanol industry. The objective was to assess the physico-chemical and bioactive properties of CDS. The unfractionated CDS showed the highest content of phenolic compounds (16 mg GAE/g), antioxidant (522 μM Trolox/g) and antimicrobial activity (MIC 1%(w/v) against Campylobacter spp.) compared to its extracts. The water and methanol extracts also showed high levels of phenolic compounds and antioxidant activity (11.6 and 9.2 mg GAE/g and 349 and 409 μM Trolox/g respectively), followed by ethanol and acetone extractions (7.5 and 6.6 mg GAE/g; 337 and 346 μM Trolox/g respectively). A positive correlation was revealed between total phenol and antioxidant activity. The main phenolic compounds found in the extracts were protocatechuic acid, 4-hydroxybenzoic acid, taxifolin, ferulic acid, cinnamic acid and p-coumaric acid. This study indicates the potential of using CDS as a functional ingredient for other food and feed applications.     

Evaluation of the Relationship Between Bioactive Components in Seaweeds and Advanced Glycation End-Products Inhibitory Activities Using Principal Component Analysis

This study comprehensively presents the relationship between the bioactive substance of 70% (v/v) aqueous ethanol extract of 38 species of seaweeds (SWEs), and anti-glycation activities. The contents of bioactive substance of SWEs, such as total phenolic, total flavonoid and condensed tannins, were determined through a colorimetric analysis. Among the tested species, Ecklonia bicyclis, Ishige foliacea, and Cladophora urightiana var. minor had the highest amount of total phenolic (255.75 mg GAE/g DW), total condensed tannins (63.36 mg CE/g DW), and total flavonoid content (85.26 mg CE/g DW), respectively. Anti-glycation properties of SWEs were evaluated through advanced glycation end-products (AGEs) formation, AGEs-collagen cross-link formation, and AGEs-collagen cross-link breaking assay. Brown algae species exhibited a more prominent inhibitory activity on AGEs formation and AGEs-collagen cross-links, and the breaking of AGEs-collagen cross-links compared to that exhibited by aminoguanidine and ALT-711 (positive controls). Using principal component analysis, we confirmed that the AGEs formation inhibitory property and AGEs-collagen cross-links breaking activity were closely correlated with total phenolic and the condensed tannin contents contained in SWEs. Therefore, the bioactive substances such as phenolics and condensed tannins in seaweeds can be used as predictive indices in selecting compounds for the development of a therapeutic agent that prevents diabetic complications related to the AGEs. In addition, our results suggest that brown algae species, which contains more bioactive substances than green and red algae species, can be utilized as a promising natural resource for the prevention and alleviation of AGEs-related diabetic complications as AGE inhibitor and cross-links breaker.

     

Appraisal of Thai glutinous rice husk for health promotion products

Rice husks of the RD 6 variety were refluxed with water for 30, 60 and 120 min. The longest extraction time resulted in the greatest yield (0.089 ± 0.008%), radical scavenging activity (IC₅₀ = 37.203 ± 0.421 μg/ml), and total phenolic and flavonoid contents (7.512 ± 0.008 g GAE/100 g extract and 36.886 ± 0.004 g QE/100 g extract). Fatty acids of cosmetic importance, such as hexanoic, heptatonic, octanoic, nonanoic, stearic, palmitic, oleic and linoleic acids, were quantified using the best antioxidant extract (166.004 mg/kg). The total phenolic content was related to the antioxidant activity and total fatty acid content (r = 0.997 and 0.864) in linoleic acid (r = 0.989), which displayed antioxidant properties (r = 0.996). The extract was non-cytotoxic in vero cells. Furthermore, it was compatible and stable in cosmetic formulations. Therefore, rice husks should be further studied for use in health promotion products.     

Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour

Maize grains were heated by infrared radiation for 50–100 s, than flaked and milled. The output was set to 110, 115, 120 and 140 °C to determine the effect of temperature on the formation of acrylamide, 5-hydroxymethylfurfural (HMF) and furosine, as well as the level of phenolic compounds in maize flour and its total antioxidant capacity (TAC). Acrylamide and HMF levels were increased as the load of the heat treatment was increased in grains, while furosine concentration was rapidly increased to an apparent maximum (34.96 μg/g) followed by decrease during heating. Acrylamide, as well as HMF variables correlated very well with TAC of heat-treated flour (r² = 0.98 and 0.86). The process of infrared heating had a great influence on the reduction of phenolic compound contents. However, new antioxidants that were formed as a result of the Maillard reaction increased the total antioxidant capacity of heat-treated maize flour.     

Effect of processing on the phenolic contents,antioxidant activity and volatile compounds of sorghum grain tea

Sorghum grain is rich in phenolic compounds and may be used to develop functional tea beverages. This work investigated the effect of processing techniques on the phenolic contents, antioxidant activity, and volatile compounds of a white colour sorghum (Liberty) grain tea. Significant (P ≤ 0.05) increase of total phenolic content, total flavonoid content and condensed tannin content were observed during the processing, whereas the antioxidant activity was not statistically enhanced. A total of 63 volatile compounds were detected including 5 alcohols, 13 alkanes, 2 aldehydes, 2 carboxylic acids, 15 esters, 4 ketones, 3 pyrazines and 1 phenylenediamine, which were affected by the processing techniques. The sorghum tea made from powder form infusion had more abundant volatile compounds compared to whole grain form infusion. The findings of this research have potential to expand human consumption of sorghum grain in the new form of grain tea.     

Measuring volume and density of a barley grain using ellipsoid approximation from a 2-D digital image

A digital imaging method was developed to determine the size, weight, volume and density of individual barley grains. Calibrations were developed using morphological measurements based on 2-D digital images, and were validated using a range of bulk barley samples.The validation of the grain diameter (minor) and grain weight algorithms gave high correlation coefficients (r = 0.93 and 0.97, respectively, P < 0.01), with low standard errors (0.09 mm and 1.37 mg, respectively) when compared to physical measurements.Estimated grain volume and density from image data, using three different mathematical approaches were compared: Model 1, a general ellipsoid; Model 2, a combination of two cone frustums with an ellipse top and base; and Model 3, a set of elliptical cylinders representing pixels along the image length. Derived grain volume data using Model 2 when compared to gas displacement volume measurements gave significant correlations (r = 0.97, P < 0.01) with the lowest standard error (0.97 mm³), in contrast to volume data estimated using Model 1 and Model 3. Even though Model 2 gave accurate and precise results for grain volume, Model 1 (with the slope adjusted) gave the highest correlation (r = 0.63, P < 0.01) with the lowest standard error (0.055 mg/mm³) for estimating grain density from image data, compared to gas displacement density measurements.     

Note on effects of soil surface crust on the grain yield of sorghum (Sorghum bicolor) in the Sahel

The prominent effects of a soil surface crust on crop production, impedance to seedling emergence and reduced infiltration rate, were examined using a quantitative land evaluation model under the Sahelian environmental and soil conditions of north-central Burkina Faso. The model integrated data from climate, soil and crop for quantifying potential grain yield of sorghum (Sorghum bicolor), grown on a sandy loam soil for 14 production years (1977–1990). Crust development was induced using `simulated rainfall' with an intensity of 75 mm h⁻¹ from a 2 m height. Results revealed that seeding sorghum in small holes without sufficiently breaking the surface crust depressed grain yield. Observed and potential yield correlated closely over a 7-year period (r = 0.79, p < = 0.05). Substantial yield gap was found between estimated potential yield (crust broken scenario set to 75% of the predicted yield) and observed, indicating however, the possibility of significantly improving yield by using appropriate tillage to break the crust before seeding.     

Preferential binding of sorghum tannins with γ-kafirin and the influence of tannin binding on kafirin digestibility and biodegradation

Kafirins, sorghum prolamins bind with sorghum condensed tannins (CTs). The binding of different kafirin species with sorghum CTs was investigated. Analysis by chemical assay and by sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE), reversed-phase high-performance liquid chromatography (RP-HPLC), and free zone capillary electrophoresis (FZCE), showed that γ-kafirin bound more CTs than the other kafirin species. SDS–PAGE suggested that the γ-kafirin-bound tannins were in the form of aggregates of molecular size >200k. RP-HPLC and FZCE revealed that sample preparation and drying the kafirins prior to the binding assays had a significant impact on γ-kafirin solubility. The effect of tannin binding on kafirin and kafirin film digestibility and film biodegradation was determined. Kafirins bound to tannins had lower digestibilities than unbound kafirins. Films made from tannin-bound kafirin had much lower digestibility and were less biodegradable than films made from unbound kafirin. The increase in kafirin film life by tannin modification appears to be due to a decrease in protein digestibility caused by kafirin–tannin binding. These findings suggest that γ-kafirin content in sorghum may be manipulated to either reduce or increase tannin binding in order to change the functionality of the kafirin in food, feed or film applications.     

Alpha-amylase treatment increases extractable phenolics and antioxidant capacity of oat (Avena nuda L.) flour

In this work, α-amylase was used to treat oat flour with the intent to release phenolic compounds with known antioxidant properties. After methanol extraction, the amounts of nine beneficial phenolic compounds were measured using HPLC. The antioxidant activities of the extracts were assessed using 2,2′-azinobis (3- ethylbenzothiazoline-6-sulfonic acid) (ABTS)，2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and protein oxidative damage protection assays. Compared with heating-only treated oat flour, that treated with α-amylase showed significant increase of extractable total phenolic content (0.46–1.35 μmol gallic acid equivalents per gram oat), total antioxidant capacity, and an increased ability on the protection of protein from oxidative damage. Heating-only increased caffeic acid and vanillin content by 17 (0.03 vs 0.54 μg/g oat) and 1.8 (0.62 vs 1.11 μg/g oat) folds, but slightly increased the content of other phenols. Excluding heating effect, α-amylase treatment increased gallic acid content by 2.6 folds (0.38 vs 1.38 μg/g oat), caffeic acid content by 2.4 (0.54 vs 1.82 μg/g oat) folds, and other phenols by 1.0–1.8 folds. In conclusion, α-amylase treatment can yield oat products containing more extractable phenolic compounds with increased antioxidant capacity.     

Detection of low-level gluten content in flour and batter by near infrared reflectance spectroscopy (NIRS)

Near infrared spectroscopy (NIRS) has been used as a valuable tool for quality control in the food industry. The aim of the present study was to investigate the possibility of developing a NIRS calibration for gluten determination in flour and batter, suitable for the analysis of gluten-free food products. Reflectance data was used for calibration based on modified partial least squares (MPLS) regression. Independent prediction equations were developed for flour and for batter. Spectral models using mean spectra of two scans (average spectra), were compared with those using the two individual spectral data. The best model obtained for flour was using the average spectral data (R² = 0.985; r² = 0.967) and for batter samples was using the individual spectral data (R² = 0.926; r² = 0.825). It is concluded that the application of NIRS methodology can predict accurately the concentration of gluten content in flours and batters, but it should not be considered as a reliable method for determining gluten contamination in gluten-free products.     

Effect of morphological traits of plant, head and seed of sunflower hybrids on house sparrow damage rate

Birds are important key pests of sunflower crops in many countries. In this study, 615 heads and 5429 seeds of 31 sunflower hybrids (single cross, three-way cross and introduced hybrids) were randomly selected and rates of bird damage were estimated at the Plant Breeding Research Institute of Karaj during the summer of 2004-2005. The Spearman correlation test showed a significant relationship between bird damage rate and some plant characteristics such as height of plant head above the ground (r = 0.100), inter-head distance or distance of heads from stems (r = −0.195), distance of petiole (nearest leaf) from head (cm) (r = −0.113), head diameter (r = −0.213), head angle to the horizon (r = 0.217) and seed density in sunflower heads (r = 0.320) (p < 0.01), but there was no significant correlation between bract length (r = 0.047), the sterile area to head surface ratio (r = −0.020), achene length (r = 0.267) and hull thickness (r = −0.002) and the rate of bird damage (p > 0.05). The Kruskal-Wallis non-parametric test showed significant differences of bird damage rate to hybrid plants, for head shapes, bract orientation in relation to the head surface and achene colors (p < 0.01) but no significant for stem hanging forms and degree of striping on the achene (p > 0.05). In conclusion, the sunflower heads suffering lower bird damage rates had traits such as greater diameter, flat and convex shape (edges curled outside), fewer angles to the horizon, more down-faced heads, open and longer bracts, longer distances between adjacent stems or heads, longer distance of petiole from head, and lower seed density. In considering the results of the present and previous studies, there was a degree of inconsistency of findings across all studies, but not for each sunflower trait. Future studies are still necessary for height of head above the ground surface, stem hanging form, head shape, bract length and orientation, sterile area ratio, seed density, achene length, color and striping, and hull thickness. Nevertheless, plant breeding trials should bear in mind these results to pursue the understanding of relevant characteristics in morpho-genetic studies in relation to bird damage.