Phenolic Compositions and Antioxidant Activities Differ Significantly among Sorghum Grains with Different Applications
Shuyu Shen,
Rui Huang,
Charlie Li,
Wenyan Wu,
Honglin Chen,
John Shi,
Shiguo Chen,
Xingqian Ye
Affiliations
Shuyu Shen
Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
Rui Huang
Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
Charlie Li
Department of Environmental Toxicology, University of California-Davis, Davis, CA 94564, USA
Wenyan Wu
Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
Honglin Chen
Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
John Shi
Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
Shiguo Chen
Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
Xingqian Ye
Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
Sorghum grains with different applications had different phenolic profiles, which were corresponded to various antioxidant capacities. In this study, total phenolic, proanthocyanidins and flavonoids contents, as well as contents of individual phenolic compounds from sorghum grains with various applications were determined, and their antioxidant capacities were evaluated. Total phenolic contents (TPC) and total proanthocyanidins contents (TPAC) showed strong correlation with antioxidant activities (r > 0.95, p < 0.01). Hongyingzi (S-1), one of the brewing sorghums, showed the highest level of TPC and TPAC, while white grain sorghum (S-8) had the lowest. Except for black grain sorghum (S-7), that contained the highest contents of ferulic acid, brewing sorghum grains contained the higher contents of the most individual phenolic compounds, especially the variety S-1. The correlation among individual phenolic compounds and antioxidant activities indicated that the free forms of protocatechuic acid (r = 0.982 of FRAPassay, p < 0.01) and taxifolin (r = 0.826 of FRAP assay, p < 0.01) may be the main functional compounds. These results indicate that brewing sorghum grains can also be utilized as effective materials for functional foods.
