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: Antioxidant properties of sorghum
  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: 2003
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: x, 118 leaves : illustrations ; 28 cm.
  abstract: Sorghum varieties grown in Texas between 1998 and 2002, as well as processed sorghum products, were analyzed for antioxidant potential using three methods; oxygen radical absorbance capacity (ORAC), 2,2' -azinobis (3-ethyl-benzothiaziline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). Phenolic antioxidants from these samples were separated and characterized by HPLC. Two extraction solvents, 1% HCl in methanol (Me-HCl), and 70% aqueous acetone (Ac-aq), were compared. The Me-HCl generally extracted sorghum antioxidants better than Ac-aq. This effect was more significant in black sorghums than brown sorghums. The ORAC activities (Trolox equivalents, TE) among black and brown sorghum brans were high (1,000 - 3,100 [u]mol TE/g) compared to common fruits and vegetables (80-900 [u]mol TE/g). Retention of antioxidant activity after processing was 57 - 78% for baked, and 70 -100% for extruded sorghum products relative to raw samples. Antioxidant values by the ORAC method were 2-3 times higher than ABTS or DPPH values for the sorghums. However, the three methods correlated highly with one another (R² > 0.95). The ABTS method was overall the most suitable for sorghums. Brown sorghum grains and brans had high procyanidin contents (21-58 mg/g) compared to blueberry (20 mg/g), as measured by HPLC. Polymers with DP>10 were the major procyanidin constituents (66-84%) of brown sorghums. The relative ratio of oligomers (DP<10) to polymers (DP>10) increased significantly in processed products. Black sorghum brans had high anthocyanin content (4.5-11.0 mg/g) compared to commercial sources (0.8-10.0 mg/g). Luteolinidin and apigeninidin were the major anthocyanins in the black sorghums, accounting for about 50% of total anthocyanins. The red sorghum bran had high levels of naringenin (1.0 mg/g) compared to the other sorghum brans (0.17-0.26 mg/g). Specialty sorghums are a rich source of different phenols with high antioxidant potential and are a commercially viable sou…
  note: by Joseph Mobutu Awika.
  note: Vita.
  note: "Major Subject: Food Science and Technology".
  note: Issued also on microfiche from University Microfilm Inc.
  note: Ph. D. Texas A&M University 2003
  note: Includes bibliographical references (leaves 103-114).
  subject:
    topic: Major food science and technology
  identifier: 30-88114 UMI
  identifier: http://proxy.library.tamu.edu/login
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    location:
      url: http://proxy.library.tamu.edu/login
  record info:
    record content source: TXA
    record creation date: 040203
    record change date: 20190325110754.0
    record identifier: in00001803103