Phytochemicals in Sweet Sorghum (Dura) and Their Antioxidant Capabilities against Lipid Oxidation
文献类型: 外文期刊
第一作者: Shen, Yixiao
作者: Shen, Yixiao;Prinyawiwatkul, Witoon;Xu, Zhimin;Zhang, Xiumei
作者机构:
关键词: sorghum;antioxidant;cholesterol;fatty acid;biomass
期刊名称:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY ( 影响因子:5.279; 五年影响因子:5.269 )
ISSN:
年卷期:
页码:
收录情况: SCI
摘要: Hydrophilic (HPE) and lipophilic (LPE) extracts were obtained from the Louisiana sweet sorghum millets. Nine major hydrophilic phytochemicals were quantified at levels of 8.9 μg/g for cinnamic acid to 1570.0 μg/g for apigeninidin. Lipophilic phytochemicals (α- and γ-tocopherol, lutein, and β-carotene) were quantified at levels of 7.7, 145.7, 4.8, and 18.8 μg/g, respectively. The total phenolic contents of HPE and LPE were 768.9 and 97.6 μg of catechin equivalent/g, respectively, while DPPH activities were 6.5 and 0.8 μmol of Trolox equivalent/g for HPE and LPE, respectively. In an emulsion model, HPE exhibited higher capability of inhibiting cholesterol oxidation and stabilizing linoleic acid than LPE. Inhibition rates of cholesterol oxidation for HPE and LPE at 40 μg/mL were 92.2% and 65.4%, respectively. Retention rates of linoleic acid were 70.4% for HPE and 33.6% for LPE at a given concentration. Thus, HPE of sweet sorghum millet has potential in functional food applications.
分类号: R15`S
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