Department of Food Science, Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa; Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, P.O. Box LG 80, Legon, Accra, Ghana.
Department of Food Science, Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa.
Food Chem. 2014 Aug 15;157:157-66. doi: 10.1016/j.foodchem.2014.02.029. Epub 2014 Feb 14.
The effect of compositing red non-tannin sorghum with cream-coloured cowpea and porridge preparation on phenolic profile and radical scavenging activity was studied. A maize-soybean composite porridge representing a similar product on the South African market was used as reference sample. UPLC-QToF-MS-ESI was used to determine phenolic composition of the grain flours, their composites and porridges. Total phenolic content was determined using Folin-Ciocalteu method while radical scavenging activity was determined using the ABTS, DPPH and NO radical scavenging assays. Four benzoic acid derivatives and five cinnamic acid derivatives were identified in the samples. The predominant flavonoid subclasses identified in sorghum were flavan-3-ols, flavanones and flavones while cowpea had mainly flavan-3-ols and flavonols with soybean having mainly isoflavones. Compositing the cereals with legumes significantly (p<0.01) increased their total flavonoid content and radical scavenging activities. Sorghum-cowpea composite porridge showed better promise in contributing to alleviating radical induced oxidative stress than maize-soybean composite porridge.
研究了将红色非单宁高粱与奶油色豇豆和粥制剂复合对酚类成分和自由基清除活性的影响。以南非市场上类似的玉米-大豆复合粥为参考样品。使用 UPLC-QToF-MS-ESI 来确定谷物粉、其复合材料和粥的酚类成分。使用福林-考尔特尔乌(UPLC-QToF-MS-ESI)法测定总酚含量，使用 ABTS、DPPH 和 NO 自由基清除测定法测定自由基清除活性。在样品中鉴定出四种苯甲酸衍生物和五种肉桂酸衍生物。高粱中鉴定出的主要类黄酮亚类为黄烷-3-醇、黄烷酮和黄酮，而豇豆主要含有黄烷-3-醇和黄酮醇，大豆主要含有异黄酮。将谷物与豆类复合可显著（p<0.01）增加其总类黄酮含量和自由基清除活性。高粱-豇豆复合粥在缓解自由基诱导的氧化应激方面比玉米-大豆复合粥更有前景。
