INFLUENCE OF DRY HEAT TREATMENT ON ANTIOXIDANT ACTIVITY AND TOTAL POLYPHENOL CONTENT OF DIFFERENT SORGHUM PARTICLE SIZES
Sorghum is the fifth most used cereal and contains many bioactive compounds which enhance the antioxidant capacity. The aim of this study was to investigate the antioxidant capacity and the total phenolic content by applying different organic solvents and extraction times on sorghum grain at differe...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Stefan cel Mare University of Suceava
2022-09-01
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| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | http://fens.usv.ro/index.php/FENS/article/view/918/814 |
| _version_ | 1811311625634840576 |
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| author | Ana BATARIUC Ionica COŢOVANU Silvia MIRONEASA |
| author_facet | Ana BATARIUC Ionica COŢOVANU Silvia MIRONEASA |
| author_sort | Ana BATARIUC |
| collection | DOAJ |
| description | Sorghum is the fifth most used cereal and contains many bioactive compounds which enhance the antioxidant capacity. The aim of this study was to investigate the antioxidant capacity and the total phenolic content by applying different organic solvents and extraction times on sorghum grain at different particle sizes which were subjected dry heat treatment. The antioxidant capacity values varied between 53.5% to 100%, and the total phenols content ranged from 6.58 mg GAE/g to 54.90 mg GAE/g for the sorghum flour particles sizes, indicating a significant increase when the dry heat treatment was applied. From the solvent used point of view, it can be seen a rise in antioxidant capacity and concentration of total phenols extracted in the following order: methanol > water > ethanol. Also, when the particle size of sorghum flour decreased and extraction time increased, the values of antioxidant capacity and total polyphenols components increased. This study revealed the potential of different sorghum particles size from the total polyphenols and antioxidant capacity point of view and to use them as ingredients to raise the shelf life of food products. |
| first_indexed | 2024-04-13T10:20:56Z |
| format | Article |
| id | doaj.art-a20028a59b374fdf802fee2a20351c0f |
| institution | Directory Open Access Journal |
| issn | 2068-6609 2559-6381 |
| language | English |
| last_indexed | 2024-04-13T10:20:56Z |
| publishDate | 2022-09-01 |
| publisher | Stefan cel Mare University of Suceava |
| record_format | Article |
| series | Food and Environment Safety |
| spelling | doaj.art-a20028a59b374fdf802fee2a20351c0f2022-12-22T02:50:29ZengStefan cel Mare University of SuceavaFood and Environment Safety2068-66092559-63812022-09-01213257264INFLUENCE OF DRY HEAT TREATMENT ON ANTIOXIDANT ACTIVITY AND TOTAL POLYPHENOL CONTENT OF DIFFERENT SORGHUM PARTICLE SIZESAna BATARIUCIonica COŢOVANUSilvia MIRONEASASorghum is the fifth most used cereal and contains many bioactive compounds which enhance the antioxidant capacity. The aim of this study was to investigate the antioxidant capacity and the total phenolic content by applying different organic solvents and extraction times on sorghum grain at different particle sizes which were subjected dry heat treatment. The antioxidant capacity values varied between 53.5% to 100%, and the total phenols content ranged from 6.58 mg GAE/g to 54.90 mg GAE/g for the sorghum flour particles sizes, indicating a significant increase when the dry heat treatment was applied. From the solvent used point of view, it can be seen a rise in antioxidant capacity and concentration of total phenols extracted in the following order: methanol > water > ethanol. Also, when the particle size of sorghum flour decreased and extraction time increased, the values of antioxidant capacity and total polyphenols components increased. This study revealed the potential of different sorghum particles size from the total polyphenols and antioxidant capacity point of view and to use them as ingredients to raise the shelf life of food products.http://fens.usv.ro/index.php/FENS/article/view/918/814antioxidantsdry heat treatmentgluten-freeparticle sizepolyphenolssorghum grain |
| spellingShingle | Ana BATARIUC Ionica COŢOVANU Silvia MIRONEASA INFLUENCE OF DRY HEAT TREATMENT ON ANTIOXIDANT ACTIVITY AND TOTAL POLYPHENOL CONTENT OF DIFFERENT SORGHUM PARTICLE SIZES Food and Environment Safety antioxidants dry heat treatment gluten-free particle size polyphenols sorghum grain |
| title | INFLUENCE OF DRY HEAT TREATMENT ON ANTIOXIDANT ACTIVITY AND TOTAL POLYPHENOL CONTENT OF DIFFERENT SORGHUM PARTICLE SIZES |
| title_full | INFLUENCE OF DRY HEAT TREATMENT ON ANTIOXIDANT ACTIVITY AND TOTAL POLYPHENOL CONTENT OF DIFFERENT SORGHUM PARTICLE SIZES |
| title_fullStr | INFLUENCE OF DRY HEAT TREATMENT ON ANTIOXIDANT ACTIVITY AND TOTAL POLYPHENOL CONTENT OF DIFFERENT SORGHUM PARTICLE SIZES |
| title_full_unstemmed | INFLUENCE OF DRY HEAT TREATMENT ON ANTIOXIDANT ACTIVITY AND TOTAL POLYPHENOL CONTENT OF DIFFERENT SORGHUM PARTICLE SIZES |
| title_short | INFLUENCE OF DRY HEAT TREATMENT ON ANTIOXIDANT ACTIVITY AND TOTAL POLYPHENOL CONTENT OF DIFFERENT SORGHUM PARTICLE SIZES |
| title_sort | influence of dry heat treatment on antioxidant activity and total polyphenol content of different sorghum particle sizes |
| topic | antioxidants dry heat treatment gluten-free particle size polyphenols sorghum grain |
| url | http://fens.usv.ro/index.php/FENS/article/view/918/814 |
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