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KMID : 0380620100420050598
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 5 p.598 ~ p.604
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Comparative Study of Electron Donating Ability, Reducing Power, Antimicrobial Activity and Inhibition of α-glucosidase by Sorghum bicolor Extracts
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Sa Yeo-Jin
Kim Ju-Sung
Kim Myeong-Ok
Jeong Hyun-Ju
Yu Chang-Yeon
Park Dong-Sik
Kim Myong-Jo
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Abstract
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Electron donating ability (EDA), reducing power, total phenolic contents, total flavonoid contents, antimicrobial activity, and α-glucosidase inhibitory effects of twenty-two sorghum varieties were examined using ethanol extracts (70%, v/v). The electron donationg abilities (EDA) of Mesusu and Bulgeunjangmoksusu (94% at 10 μg/mL) indicated higher antioxidant activity compared to those of other varieties and standard antioxidants such as BHT (13%) and BHA (74%). The reducing power of Mesusu (OD700=0.71) suggested higher antioxidant activity, which was dependent on sample concentration. Bitjarususu showed the highest content of total phenolics (22.9 mg GAE/g); however, extracts from Heuinsusu exhibited the lowest content of total phenolics (16.4 mg GAE/g). Jangmoksusu showed the highest total flavonolic contents (3.5 mg QE/g), and Sigyeongsusu and Chal (GS) susu displayed the most antibacterial activity (MIC=8μg/mL) against Escherichia coli. Extracts of Bulgeunjangmoksusu, Moktaksusu, and Ginjangmoksusu showed the highest α-glucosidase inhibitory effect (98%) at the concentration of 5 μg/mL.
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KEYWORD
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α-glucosidase inhibitory effect, antimicrobial activity, electron donating ability, reducing power, total phenolic contents
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