Triacylglycerols compositions, soluble and bound phenolics of red sorghums, and their radical scavenging and anti-inflammatory activities

文献类型： 外文期刊

第一作者： Li, Ming

作者： Li, Ming;Zheng, Wenhao;Gao, Boyan;Zhu, Hongyan;Xu, Ruofei;Deng, Hanyu;Wang, Bo;Sun, Xiangjun;Zhang, Yaqiong;Xu, Tongcheng;Wu, Yanbei;Yu, Liangli (Lucy)

作者机构：

关键词： Red sorghum; Phenolics; Triacylglycerol; Radical scavenging; Anti-inflammation

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 340 卷

页码：

收录情况： SCI

摘要： Six commercial red sorghum varieties (Tong Za 117, 141, 142 and 143, Chi Za 109 and 101) were investigated for their triacylglycerol (TAG) profiles, soluble and bound phenolics, and radical scavenging and anti-inflammatory activities. A total of 21 TAGs were identified in red sorghum oils for the first time. Total phenolic (TPC) and flavonoid contents (TFC) in the soluble or bound phenolic fractions differed among red sorghums. Significant correlation among TPC, TFC and DPPH radical scavenging activities was observed in both fractions. Except for caffeic acid, most of phenolic acids in red sorghums are in the bound form. Soluble 3-deoxyanthocyanidins contents (2.12-57.14 mu g/g) were significantly higher than those of bound forms (0.01-0.18 mu g/g) regardless of sorghum varieties and types of 3-deoxyanthocyanidins. Moreover, the stronger anti-inflammatory capacity of soluble phenolic fraction in Tong Za 117 correlated with its higher TPC, TFC and radical scavenging activity than those of its bound counterpart.

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