rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Sorghum phenols as antioxidants
  name:
    name part: Awika, Joseph Mobutu
    name part: 1973-
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: xx
    date issued: 2000
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: remote
    extent: xi, 90 leaves : illustrations ; 28 cm.
  abstract: Sorghum varieties grown in Texas in 1998 and 1999 were analyzed for tannins, phenols and anthocyanins. Representative varieties of black, brown, red and white sorghums were decorticated to sequentially remove bran fractions, which were also analyzed for tannins, phenols and anthocyanins. Selected fractions were analyzed for oxygen radical absorbance capacity (ORAC), proximate composition and dietary fiber. Wide variations in phenol levels were observed with values ranging from 0.07-2.45 mg gallic acid equivalents (GAE)/100 mg. Only brown sorghums had significant levels of tannins which ranged between 1.5 and 5.6 mg catechin equivalents (CE)/100 mg. Anthocyanin levels ranged between 24-40 abs/g/ml among the black sorghums, and between 1.5-7.2 abs/g/ml among the red and brown sorghums. Maximum tannin levels in brown sorghum brans ranged between 7.4-17.5 mg CE/100 mg. The brown sorghum brans generally had higher levels of phenols than the other sorghums, with maximum values ranging between 3.0-7.2 mg GAE/100 mg. The black and red sorghum brans attained maximum phenol values of between 1.7-3.2 mg GAE/100. White sorghum bran had maximum phenol content of 0.6 mg GAE/100 mg. Anthocyanin levels were highest among the black sorghum brans, with maximum values of 318-417 abs/g/ml. The red and brown sorghum brans had maximum anthocyanin values ranging between 6.7 and 40.5 abs/g/ml. ORAC values of the brown and black sorghum brans were higher than that of berries; the early sumac (Br-1) bran had the highest ORAC values (410 mg Trolox equivalents (TE)/g). White sorghum and wheat bran had the lowest ORAC values (23 and 31 mg TE/g respectively) due to their low levels of phenols. Positive correlation was observed between the ORAC value and the level of tannins (r = 0.89) and phenols (r = 0.94) in the sorghum brans. Dietary fiber levels in the bran fractions ranged between 36.1-42.9% dry weight basis. Wheat bran had a dietary fiber value of 47.6%. Sorghum brans have high levels of p…
  note: by Joseph Mobutu Awika.
  note: "Major subject: Food Science and Technology".
  note: Vita.
  note: Also available online.
  note: Issued also on microfiche from Lange Micrographics.
  note: M.S. Texas A&M University 2000.
  note: Includes bibliographical references (leaves 80-89).
  subject:
    topic: Major food science and technology
  identifier: https://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-A96
  related item:
    location:
      url: https://hdl.handle.net/1969.1/ETD-TAMU-2000-THESIS-A96
  record info:
    record content source: TXA
    record creation date: 010622
    record change date: 20220103134724.0
    record identifier: in00001616442