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

Zaroug M., ERDOĞAN ORHAN İ., ŞENOL DENİZ F. S., Yagi S.

FOOD CHEMISTRY, cilt.156, ss.110-116, 2014 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 156
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1016/j.foodchem.2014.01.069
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.110-116
  • Anahtar Kelimeler: Sorghum bicolor, Antioxidant capacity, Fermentation, Baking, Phenols, PHENOLIC-COMPOUNDS, IN-VITRO, EXTRACTS, FERMENTATION, BICOLOR, TANNIN, POLYPHENOLS, FRACTIONS, PRODUCTS, BREAD
  • Gazi Üniversitesi Adresli: Evet

Özet

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. (C) 2014 Elsevier Ltd. All rights reserved.