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KMID : 1134820100390111695
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 11 p.1695 ~ p.1699
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Antioxidant Compounds and Antioxidant Activities of the Methanolic Extracts from Milling Fractions of Sorghum (Sorghum bicolor L. Moench)
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Woo Koan-Sik
Seo Myung-Chul
Kang Jong-Rae
Ko Jee-Yeon
Song Seok-Bo
Lee Jae-Saeng
Oh Byeong-Geun
Park Gi-Do
Lee Yong-Hwan
Nam Min-Hee
Jeong Heon-Sang
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Abstract
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The purpose of this study was to evaluate the antioxidant compounds and their activities of the methanolic extracts from milling fractions of sorghum. To determine the antioxidant compounds in the methanolic extract from the milling fractions, the content of polyphenol, flavonoids, tannin, anthocyanins and proanthocyanidin were measured by spectrophotometric methods. These were evaluated for antioxidative activities by ABTS and DPPH radical scavenging assays. The extraction yield of hull, bran and grain of sorghum were 9.95, 19.05 and 2.94%, respectively. The methanolic extracts from sorghum bran showed generally higher antioxidant activities than the extracts from hull and grain of sorghum. In addition, antioxidant compounds distributed much higher contents in sorghum bran extract than in the extracts from hull and grain of sorghum. A significant correlation was also noted between free radical scavenging activity and polyphenolic compounds. The results of this study show that notable antioxidant activity in sorghum bran is considered to have significant health benefits.
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KEYWORD
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sorghum (Sorghum bicolor L. Moench), polyphenolics, proanthocyanidin, antioxidant activity
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