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

dc.contributor.authorIrondi, E.A.
dc.contributor.authorAdegoke, B.M.
dc.contributor.authorEffion, E.S.
dc.contributor.authorOyewo, S.O.
dc.contributor.authorAlamu, E.O.
dc.contributor.authorBoligon, A.A.
dc.date.accessioned2019-12-04T11:33:13Z
dc.date.available2019-12-04T11:33:13Z
dc.date.issued2019
dc.identifier.citationIrondi, E.A., Adegoke, B.M., Effion, E.S., Oyewo, S.O., Alamu, E.O. & Boligon, A.A. (2019). Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro. Food Science and Human Wellness, 1-26.
dc.identifier.issn2213-4530
dc.identifier.urihttps://hdl.handle.net/20.500.12478/5560
dc.descriptionOpen Access Article; Published online: 29 March 2019
dc.description.abstractWhole grain cereals are important dietary sources for management of metabolic diseases due to the bioactive components they contain. Hence, this study investigated enzymes (pancreatic lipase, α-amylase, α-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 vitro. Extracts 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 HPLC-DAD. The 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 (p <  0.05) with increasing roasting temperature, the antioxidant activity increased. Hence, roasting at high temperature may not be recommended for the optimum retention of the enzymes inhibitory property and phenolic compounds of red sorghum grains.
dc.format.extent1-26
dc.language.isoen
dc.rightsCC-BY-4.0
dc.subjectEnzymes
dc.subjectDiseases
dc.subjectSorghum
dc.subjectAntioxidants
dc.subjectMetabolic Diseases
dc.titleEnzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.affiliationKwara State University
cg.contributor.affiliationOsun State Polytechnic
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationFederal University of Santa Maria, Brazil
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.creator.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.researchthemeNUTRITION & HUMAN HEALTH
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectGrain Legumes
cg.journalFood Science and Human Wellness
cg.howpublishedFormally Published
cg.accessibilitystatusOpen Access
local.dspaceid104702
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1016/j.fshw.2019.03.012


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