Phytochemicals in sweet sorghum (Dura) and their antioxidant capabilities against lipid oxidation

Document Type

Article

Publication Date

12-26-2013

Abstract

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. © 2013 American Chemical Society.

Publication Source (Journal or Book title)

Journal of Agricultural and Food Chemistry

First Page

12620

Last Page

12624

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