比较两种高粱品种制备的传统苏丹基斯拉的抗氧化活性评价。

Comparative antioxidant activity appraisal of traditional Sudanese kisra prepared from two sorghum cultivars.

机构信息

Botany Department, Faculty of Science, University of Khartoum, P.O. Box 321, Khartoum, Sudan.

Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, 06330 Ankara, Turkey; Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmacy, Eastern Mediterranean University, Gazimagosa, The Northern Cyprus, Turkey.

出版信息

Food Chem. 2014 Aug 1;156:110-6. doi: 10.1016/j.foodchem.2014.01.069. Epub 2014 Jan 31.

DOI:10.1016/j.foodchem.2014.01.069

PMID:24629945

Abstract

The effect of fermentation and heating on the antioxidant activity of the fermented and fermented baked (kisra) dough prepared from two Sorghum cultivars (Tabat and Wad Ahmed) was evaluated. Kisra prepared from Tabat cultivar showed higher DPPH (1,1-diphenyl-2-picrylhydrazyl radical) scavenging and ferric reducing/antioxidant power (FRAP) than that of the Wad Ahmed cultivar. Baking improves the DPPH and FRAP of the kisra prepared from two cultivars. Baking caused a variable effect on the total phenol, tannins and flavonoids content across different periods of fermentation where an increase was mainly observed for samples subjected to longer periods of fermentation. A positive high correlation between the total phenol and antioxidant activity, using the DPPH and FRAP assays, was obtained for kisra prepared from both cultivars. The same observation was obtained for tannin content. In conclusion, fermentation and heating improve the antioxidant capacity of the sorghum grains from Tabat and Wad Ahmed cultivars.

摘要

评估了发酵和加热对两种高粱品种（Tabat 和 Wad Ahmed）制备的发酵和烘焙（kisra）面团的抗氧化活性的影响。Tabat 品种制备的 kisra 对 DPPH（1,1-二苯基-2-苦基肼自由基）的清除能力和铁还原/抗氧化能力（FRAP）均高于 Wad Ahmed 品种。烘烤提高了两种品种制备的 kisra 的 DPPH 和 FRAP。烘烤对不同发酵阶段的总酚、单宁和类黄酮含量产生了不同的影响，主要观察到发酵时间较长的样品增加。Tabat 和 Wad Ahmed 品种制备的 kisra 中，总酚和抗氧化活性之间存在高度正相关，使用 DPPH 和 FRAP 测定法均得到了证实。单宁含量也观察到了相同的结果。总之，发酵和加热提高了 Tabat 和 Wad Ahmed 高粱品种的抗氧化能力。