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Bioactive compounds in sorghum

  • Anna Przybylska-Balcerek
  • Jakub Frankowski
  • Kinga Stuper-Szablewska
Original Paper
  • 9 Downloads

Abstract

Sorghum is a gluten-free cereal grown in many regions worldwide, primarily in the tropical, subtropical, and warm temperate climates. Sorghum has many varieties, e.g., red and white sorghum. While it is mainly grown for feed, sorghum is also used in the food industry. Sorghum grain shows health-promoting properties, as it is a rich source of antioxidants such as polyphenols, carotenoids, as well as micro- and macronutrients. The aim of this study was to conduct quantitative analysis of selected bioactive compounds, i.e., phenolic acids, flavonoids, carotenoids, as well as micro- and macronutrients. The tested material comprised grain of red and white sorghum. Quantitative analysis of polyphenols and carotenoids consisted in alkaline and acid hydrolysis, followed by analyses using an ultra-performance liquid chromatograph coupled with a photodiode array detector (UPLC-PDA). Based on the analyses, it was stated that sorghum grain is a rich source of bioactive compounds, which exhibit antioxidant properties, and, for this reason, it may be classified as functional food.

Keywords

Sorghum Bioactive compounds Phenolic compounds 

Notes

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with ethics requirement

This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Anna Przybylska-Balcerek
    • 1
  • Jakub Frankowski
    • 2
  • Kinga Stuper-Szablewska
    • 1
  1. 1.Faculty of Wood Technology, Department of ChemistryPoznań University of Life SciencesPoznanPoland
  2. 2.Department of Breeding and Agricultural Technology for Fiberous and Energy PlantsInstitute of Natural Fibres and Medicinal PlantsPoznanPoland

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