| Literature DB >> 32795862 |
Fred Kwame Ofosu1, Fazle Elahi1, Eric Banan-Mwine Daliri1, Akanksha Tyagi1, Xiu Qin Chen1, Ramachandran Chelliah1, Joong-Hark Kim2, Sang-Ik Han3, Deog-Hwan Oh4.
Abstract
The phenolic compounds composition, antioxidant and antidiabetic properties of eight brown sorghum genotypes were investigated. DPPH radical scavenging activity was highest in SOR 03, followed by SOR 11, SOR 08 and SOR 33. SOR 33, SOR 03, SOR 08, SOR 11 showed the highest ABTS radical scavenging activity. Furthermore, SOR 11, SOR 17 and SOR 33 exhibited significantly higher percentage inhibitory activity of α-glucosidase and α-amylase (IC50 = 14.71, 32.98, 24.93 µg/ml and 27.6, 23.84, 45.01 µg/ml, respectively) compared to acarbose (IC50 = 59.34 and 27.73 µg/ml, respectively). Similarly, SOR 17, SOR 11 and SOR 33 showed significantly potent inhibition of AGEs formation with IC50 values of 14.19, 18.23 and 26.31 µg/ml, respectively, compared to aminoguanidine (AG) (52.30 µg/ml). Flavones, isoflavones and dihydroflavonols were the predominant flavonoids identified in SOR 11, SOR 17 and SOR 33 genotypes. Therefore, these sorghum grains are potential candidates for the development of functional foods.Entities:
Keywords: Advanced glycation end products; Antioxidant activities; Digestive enzyme inhibitors; Flavonoids; Functional foods; Sorghum grains
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Year: 2020 PMID： 32795862 DOI： 10.1016/j.foodchem.2020.127788
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514