Triacylglycerols compositions, soluble and bound phenolics of red sorghums, and their radical scavenging and anti-inflammatory activities. (15th March 2021)
- Record Type:
- Journal Article
- Title:
- Triacylglycerols compositions, soluble and bound phenolics of red sorghums, and their radical scavenging and anti-inflammatory activities. (15th March 2021)
- Main Title:
- Triacylglycerols compositions, soluble and bound phenolics of red sorghums, and their radical scavenging and anti-inflammatory activities
- Authors:
- Li, Ming
Xu, Tongcheng
Zheng, Wenhao
Gao, Boyan
Zhu, Hongyan
Xu, Ruofei
Deng, Hanyu
Wang, Bo
Wu, Yanbei
Sun, Xiangjun
Zhang, Yaqiong
Yu, Liangli (Lucy) - Abstract:
- Highlights: A total of 21 triacylglycerols were identified in six red sorghum oils. Significant correlation among TPC, TFC and radical scavenging activity was observed. Bound phenolic acids and soluble 3-deoxyanthocyanidins mostly exist in red sorghums. Soluble and bound phenolic fractions had different anti-inflammatory potential. Abstract: Six commercial red sorghum varieties (Tong Za 117, 141, 142 and 143, Chi Za 109 and 101) were investigated for their triacylglycerol (TAG) profiles, soluble and bound phenolics, and radical scavenging and anti-inflammatory activities. A total of 21 TAGs were identified in red sorghum oils for the first time. Total phenolic (TPC) and flavonoid contents (TFC) in the soluble or bound phenolic fractions differed among red sorghums. Significant correlation among TPC, TFC and DPPH radical scavenging activities was observed in both fractions. Except for caffeic acid, most of phenolic acids in red sorghums are in the bound form. Soluble 3-deoxyanthocyanidins contents (2.12–57.14 μg/g) were significantly higher than those of bound forms (0.01–0.18 μg/g) regardless of sorghum varieties and types of 3-deoxyanthocyanidins. Moreover, the stronger anti-inflammatory capacity of soluble phenolic fraction in Tong Za 117 correlated with its higher TPC, TFC and radical scavenging activity than those of its bound counterpart.
- Is Part Of:
- Food chemistry. Volume 340(2021)
- Journal:
- Food chemistry
- Issue:
- Volume 340(2021)
- Issue Display:
- Volume 340, Issue 2021 (2021)
- Year:
- 2021
- Volume:
- 340
- Issue:
- 2021
- Issue Sort Value:
- 2021-0340-2021-0000
- Page Start:
- Page End:
- Publication Date:
- 2021-03-15
- Subjects:
- Red sorghum -- Phenolics -- Triacylglycerol -- Radical scavenging -- Anti-inflammation
Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
664 - Journal URLs:
- http://www.sciencedirect.com/science/journal/03088146 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodchem.2020.128123 ↗
- Languages:
- English
- ISSNs:
- 0308-8146
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.284000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 14720.xml