Academic Journal
Antioxidant properties of 3-deoxyanthocyanidins and polyphenolic extracts from Côte d’Ivoire’s red and white sorghums assessed by ORAC and in vitro LDL oxidisability tests
| العنوان: | Antioxidant properties of 3-deoxyanthocyanidins and polyphenolic extracts from Côte d’Ivoire’s red and white sorghums assessed by ORAC and in vitro LDL oxidisability tests |
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| المؤلفون: | Carbonneau, Marie-Annette, Cisse, Moctar, Mora-Soumille, Nathalie, Dairi, Sofiane, Rosa, Maxence, Michel, Françoise, Lauret, Céline, Cristol, Jean-Paul, Dangles, Olivier, O. |
| المساهمون: | Nutrition et Alimentation des Populations aux Suds (NutriPass), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut National Polytechnique Félix Houphouët-Boigny Yamoussoukro (INP-HB), Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UMR408, Avignon Université (AU), Department of Biochemistry, Hôpital Lapeyronie CHU Montpellier, Centre Hospitalier Régional Universitaire Montpellier (CHRU Montpellier)-Centre Hospitalier Régional Universitaire Montpellier (CHRU Montpellier) |
| المصدر: | ISSN: 0308-8146. |
| بيانات النشر: | CCSD Elsevier |
| سنة النشر: | 2014 |
| المجموعة: | Université de Montpellier: HAL |
| مصطلحات موضوعية: | 3-Deoxyanthocyanidins, apigeninidin, Shorghum polyphenols, Oxygen radical absorption capacity, Low density lipoprotein oxidation, luteolinidin, Vitamin E, [SDV.SA]Life Sciences [q-bio]/Agricultural sciences |
| الوصف: | International audience ; Red sorghum is a source of phenolic compounds (PCs), including 3-deoxyanthocyanidins that may protect against oxidative stress related disease such as atherosclerosis. HPLC was used to characterise and quantify PCs extracted from red or white sorghum whole grain flour. Antioxidant activity was measured by an oxygen radical absorbance capacity assay and against LDL-oxidisability, and further compared to that of synthesised 3-deoxyanthocyanidins (i.e., luteolinidin and apigeninidin). Phenolic content of red and white sorghums was evaluated as 3.90 ± 0.01 and 0.07 ± 0.01 mmol gallic acid equivalents L- 1, respectively. Luteolinidin and apigeninidin were mainly found in red sorghum. Red sorghum had almost 3 and 10 times greater specific antioxidant activity compared to luteolinidin and apigeninidin, respectively. Red sorghum PCs and the two 3-deoxyanthocyanidins were also effective at preventing LDL vitamin E depletion and conjugated diene production. Red sorghum flour exhibits antioxidant capacity suggesting that it may be a valuable health-promoting food. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| Relation: | PRODINRA: 256675; WOS: 000327685200095 |
| DOI: | 10.1016/j.foodchem.2013.07.025 |
| الاتاحة: | https://hal.inrae.fr/hal-02634650 https://hal.inrae.fr/hal-02634650v1/document https://hal.inrae.fr/hal-02634650v1/file/2014%20-%20Mora-Dangles_1.pdf https://doi.org/10.1016/j.foodchem.2013.07.025 |
| Rights: | info:eu-repo/semantics/OpenAccess |
| رقم الانضمام: | edsbas.1F5420AF |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.foodchem.2013.07.025 |
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