Appraisal of total phenolics, total flavonoids and antioxidants activity from bran and flour in various sorghum varieties
Abstract
Sorghum (Sorghum bicolor L. Moench) is an abundant source of bioactive components like flavonoids and phenolic acids at variable concentrations based on their genotypes. Especially the bran of sorghum grain has higher levels of them which are often removed as byproducts. These components own higher levels of antioxidant capacity and bid health aids. In the present work, varieties of sorghum grains namely IS15317- creamy white, IS7845-light red, and IS714-brown along with their brans were investigated for total phenols, and flavonoids. Antioxidant capability by FRAP,DPPH and ABTS were evaluated. Results showed higher levels of activities in bran samples than in flours. The brown IS714 bran showed maximum amounts of phenols, flavonoids, and FRAP with92.15±0.47 mg GAE/g,78.32±0.65 mg QE/g, 67.13±0.16mM FeSO4 equivalent/g, and IC50 value by DPPHwith33.98±0.51μg/mL, and ABTS with31.78±0.66μg/mL. This information could provide data for assortment of sorghum varieties into food and industrial applications.
KEYWORDS:
Sorghum, phenol, flavonoid, antioxidant, ABTS, DPPH, and FRAP
