Enzymes inhibitory property,antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro

作     者：Emmanuel Anyachukwu Irondi Bosede Mofoluwake Adegoke Emy Sofie Effion Selimat Oluwakemi Oyewo Emmanuel Oladeji Alamu Aline Augusti Boligon 

作者机构：Department of BiochemistryKwara State UniversityMaleteP.M.B.1530IlorinNigeria Department of Applied SciencesOsun State PolytechnicIreeOsun StateNigeria International Institute of Tropical Agriculture(IITA)Grosvenor HouseCroydonCR09 XPUnited Kingdom Phytochemical Research LaboratoryDepartment of Industrial PharmacyFederal University of Santa MariaSanta MariaCEP 97105-900Brazil 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2019年第8卷第2期

页      面：142-148页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

基　　金：Department of Biochemistry Kwara State University 

主　　题：Antioxidant activity Enzymes inhibition Metabolic diseases Phenolic compounds Sorghum grains 

摘      要：Whole grain cereals are important dietary sources for management of metabolic diseases due to the bioactive components they ***,this study investigated enzymes(pancreatic lipase,-amylase,-glucosidase,xanthine oxidase and angiotensin 1-converting enzyme)inhibitory property,antioxidant activity and phenolics profile of raw and roasted red sorghum(Sorghum bicolor)grains in *** of flours of raw and roasted(150◦C and 180◦C,for 20 min)grains were assayed for enzymes inhibitory and antioxidant activities using spectrophotometric methods;while their phenolic constituents were characterized using *** raw grains exhibited strong enzymes inhibitory and antioxidant activities,and contained phenolic acids(gallic,chlorogenic,caffeic,ellagic and p-coumaric acids)and flavonoids(quercetin,luteolin and apigenin).However,whereas the enzymes inhibitory activity and levels of the phenolic compounds in the grains decreased significantly(p0.05)with increasing roasting temperature,the antioxidant activity ***,roasting at high temperature may not be recommended for the optimum retention of the enzymes inhibitory property and phenolic compounds of red sorghum grains.