The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Phenolic Compounds and Antioxidant Activity of Sorghum Grains of Varying Genotypes
Abstract
The effects of plant color, pericarp thickness, pigmented testa, and spreader genes on phenols and antioxidant activity levels of 13 sorghum genotypes were evaluated. Total phenols, condensed tannins, flavan-4-ols, and anthocyanins were measured. Antioxidant activity levels using the 2,2'-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl assays were evaluated. Sorghums with a pigmented testa and spreader genes (B(1)()B(2)()S) had the highest levels of phenols and antioxidant activity. In addition, sorghums with purple/red plants (PQ) and thick pericarp (z) genes had increased levels of phenols and antioxidant activity. Sorghums with a black pericarp had higher levels of flavan-4-ols and anthocyanins than the other varieties. This suggests that genes for plant color, pericarp thickness, presence of a pigmented testa, and spreader genes increase phenols and antioxidant activity levels. This information can be useful in the production of sorghums with increased phenols and antioxidant activity levels.
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Citations
Cites
Advances in flavonoid research since 1992
Harborne, J. B., & Williams, C. A. (2000) · Phytochemistry · doi:10.1016/s0031-9422(00)00235-1 · Cited by 3,956
Sorghum phytochemicals and their potential impact on human health
Awika, J. M., & Rooney, L. W. (2004) · Phytochemistry · doi:10.1016/j.phytochem.2004.04.001 · Cited by 966
Self-citation
Cited by
Phenolic Compounds of Cereals and Their Antioxidant Capacity
Van Hung, P. (2016) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2012.708909 · Cited by 444
Paśko, P., Bartoń, H., Zagrodzki, P., Gorinstein, S., Fołta, M., & Zachwieja, Z. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.01.037 · Cited by 432
Sorghum (Sorghum bicolor L.): Nutrients, bioactive compounds, and potential impact on human health
de Morais Cardoso, L., Pinheiro, S. S., Martino, H. S. D., & Pinheiro-Sant'Ana, H. M. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.887057 · Cited by 379
Xiong, Y., Zhang, P., Warner, R. D., & Fang, Z. (2019) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12506 · Cited by 336
Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour
Oliveira, K. G. D., Queiroz, V. A. V., Carlos, L. D. A., Cardoso, L. D. M., Pinheiro-Sant’Ana, H. M., Anunciação, P. C., Menezes, C. B. D., Silva, E. C. D., & Barros, F. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2016.08.047 · Cited by 74
Metadata
- Authors
- Dykes, L., Rooney, L. W., Waniska, R. D., & Rooney, W. L.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2005-08-01
- Volume
- 53
- Issue
- 17
- Pages
- 6813-6818
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2059461213
- Cited by
- 335
- References
- 2
- FWCI
- 2.64
- Type
- journal article
- Language
- en
- Open access
- closed
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