Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro
Whole grain cereals are important dietary sources for management of metabolic diseases due to the bioactive components they contain. Hence, this study investigated enzymes (pancreatic lipase, α-amylase, α-glucosidase, xanthine oxidase and angiotensin 1-converting enzyme) inhibitory property, antioxi...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2019-06-01
|
| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453018301101 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832557145540788224 |
|---|---|
| author | Emmanuel Anyachukwu Irondi Bosede Mofoluwake Adegoke Emy Sofie Effion Selimat Oluwakemi Oyewo Emmanuel Oladeji Alamu Aline Augusti Boligon |
| author_facet | Emmanuel Anyachukwu Irondi Bosede Mofoluwake Adegoke Emy Sofie Effion Selimat Oluwakemi Oyewo Emmanuel Oladeji Alamu Aline Augusti Boligon |
| author_sort | Emmanuel Anyachukwu Irondi |
| collection | DOAJ |
| description | Whole grain cereals are important dietary sources for management of metabolic diseases due to the bioactive components they contain. Hence, this study investigated enzymes (pancreatic lipase, α-amylase, α-glucosidase, xanthine oxidase and angiotensin 1-converting enzyme) inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum (Sorghum bicolor) grains in vitro. Extracts of flours of raw and roasted (150 °C and 180 °C, for 20 min) grains were assayed for enzymes inhibitory and antioxidant activities using spectrophotometric methods; while their phenolic constituents were characterized using HPLC-DAD. The raw grains exhibited strong enzymes inhibitory and antioxidant activities, and contained phenolic acids (gallic, chlorogenic, caffeic, ellagic and p-coumaric acids) and flavonoids (quercetin, luteolin and apigenin). However, whereas the enzymes inhibitory activity and levels of the phenolic compounds in the grains decreased significantly (p < 0.05) with increasing roasting temperature, the antioxidant activity increased. Hence, roasting at high temperature may not be recommended for the optimum retention of the enzymes inhibitory property and phenolic compounds of red sorghum grains. Keywords: Antioxidant activity, Enzymes inhibition, Metabolic diseases, Phenolic compounds, Sorghum grains |
| format | Article |
| id | doaj-art-1047f7ade88d4acc8b34f4a70109ffd7 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2019-06-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-1047f7ade88d4acc8b34f4a70109ffd72025-02-03T05:38:21ZengTsinghua University PressFood Science and Human Wellness2213-45302019-06-0182142148Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitroEmmanuel Anyachukwu Irondi0Bosede Mofoluwake Adegoke1Emy Sofie Effion2Selimat Oluwakemi Oyewo3Emmanuel Oladeji Alamu4Aline Augusti Boligon5Department of Biochemistry, Kwara State University, Malete, P.M.B. 1530, Ilorin, Nigeria; Corresponding author.Department of Biochemistry, Kwara State University, Malete, P.M.B. 1530, Ilorin, Nigeria; Department of Applied Sciences, Osun State Polytechnic, Iree, Osun State, NigeriaDepartment of Biochemistry, Kwara State University, Malete, P.M.B. 1530, Ilorin, NigeriaDepartment of Biochemistry, Kwara State University, Malete, P.M.B. 1530, Ilorin, NigeriaInternational Institute of Tropical Agriculture (IITA), Grosvenor House, Croydon, CR09 XP, United KingdomPhytochemical Research Laboratory, Department of Industrial Pharmacy, Federal University of Santa Maria, Santa Maria, CEP 97105-900, BrazilWhole grain cereals are important dietary sources for management of metabolic diseases due to the bioactive components they contain. Hence, this study investigated enzymes (pancreatic lipase, α-amylase, α-glucosidase, xanthine oxidase and angiotensin 1-converting enzyme) inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum (Sorghum bicolor) grains in vitro. Extracts of flours of raw and roasted (150 °C and 180 °C, for 20 min) grains were assayed for enzymes inhibitory and antioxidant activities using spectrophotometric methods; while their phenolic constituents were characterized using HPLC-DAD. The raw grains exhibited strong enzymes inhibitory and antioxidant activities, and contained phenolic acids (gallic, chlorogenic, caffeic, ellagic and p-coumaric acids) and flavonoids (quercetin, luteolin and apigenin). However, whereas the enzymes inhibitory activity and levels of the phenolic compounds in the grains decreased significantly (p < 0.05) with increasing roasting temperature, the antioxidant activity increased. Hence, roasting at high temperature may not be recommended for the optimum retention of the enzymes inhibitory property and phenolic compounds of red sorghum grains. Keywords: Antioxidant activity, Enzymes inhibition, Metabolic diseases, Phenolic compounds, Sorghum grainshttp://www.sciencedirect.com/science/article/pii/S2213453018301101 |
| spellingShingle | Emmanuel Anyachukwu Irondi Bosede Mofoluwake Adegoke Emy Sofie Effion Selimat Oluwakemi Oyewo Emmanuel Oladeji Alamu Aline Augusti Boligon Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro Food Science and Human Wellness |
| title | Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro |
| title_full | Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro |
| title_fullStr | Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro |
| title_full_unstemmed | Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro |
| title_short | Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro |
| title_sort | enzymes inhibitory property antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro |
| url | http://www.sciencedirect.com/science/article/pii/S2213453018301101 |
| work_keys_str_mv | AT emmanuelanyachukwuirondi enzymesinhibitorypropertyantioxidantactivityandphenolicsprofileofrawandroastedredsorghumgrainsinvitro AT bosedemofoluwakeadegoke enzymesinhibitorypropertyantioxidantactivityandphenolicsprofileofrawandroastedredsorghumgrainsinvitro AT emysofieeffion enzymesinhibitorypropertyantioxidantactivityandphenolicsprofileofrawandroastedredsorghumgrainsinvitro AT selimatoluwakemioyewo enzymesinhibitorypropertyantioxidantactivityandphenolicsprofileofrawandroastedredsorghumgrainsinvitro AT emmanueloladejialamu enzymesinhibitorypropertyantioxidantactivityandphenolicsprofileofrawandroastedredsorghumgrainsinvitro AT alineaugustiboligon enzymesinhibitorypropertyantioxidantactivityandphenolicsprofileofrawandroastedredsorghumgrainsinvitro |