Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro
Whole 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, antioxi...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
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Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/101616 |
| _version_ | 1855535840788217856 |
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| author | Irondi, E.A. Adegoke, B.M. Effion, E.S. Oyewo, S.O. Alamu, Emmanuel Oladeji Boligon, A.A. |
| author_browse | Adegoke, B.M. Alamu, Emmanuel Oladeji Boligon, A.A. Effion, E.S. Irondi, E.A. Oyewo, S.O. |
| author_facet | Irondi, E.A. Adegoke, B.M. Effion, E.S. Oyewo, S.O. Alamu, Emmanuel Oladeji Boligon, A.A. |
| author_sort | Irondi, E.A. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Whole 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. |
| format | Journal Article |
| id | CGSpace101616 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1016162025-12-08T09:54:28Z Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro Irondi, E.A. Adegoke, B.M. Effion, E.S. Oyewo, S.O. Alamu, Emmanuel Oladeji Boligon, A.A. enzymes diseases sorghum antioxidants metabolic diseases Whole 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. 2019-06 2019-06-19T12:01:43Z 2019-06-19T12:01:43Z Journal Article https://hdl.handle.net/10568/101616 en Open Access application/pdf Elsevier Irondi, 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. |
| spellingShingle | enzymes diseases sorghum antioxidants metabolic diseases Irondi, E.A. Adegoke, B.M. Effion, E.S. Oyewo, S.O. Alamu, Emmanuel Oladeji Boligon, A.A. Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro |
| title | Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro |
| title_full | Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro |
| title_fullStr | Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro |
| title_full_unstemmed | Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro |
| title_short | Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro |
| title_sort | enzymes inhibitory property antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro |
| topic | enzymes diseases sorghum antioxidants metabolic diseases |
| url | https://hdl.handle.net/10568/101616 |
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