Comparative antioxidant activity appraisal of traditional Sudanese kisra prepared from two sorghum cultivars.
Food Chem
; 156: 110-6, 2014 Aug 01.
Article
en En
| MEDLINE
| ID: mdl-24629945
ABSTRACT
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.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Pan
/
Extractos Vegetales
/
Sorghum
/
Antioxidantes
País/Región como asunto:
Africa
Idioma:
En
Revista:
Food Chem
Año:
2014
Tipo del documento:
Article
País de afiliación:
Sudán