期刊文献+
共找到6篇文章
< 1 >
每页显示 20 50 100
Enzymes inhibitory property,antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro 被引量:2
1
作者 Emmanuel Anyachukwu Irondi Bosede Mofoluwake Adegoke +3 位作者 Emy Sofie Effion Selimat Oluwakemi Oyewo Emmanuel Oladeji Alamu Aline Augusti Boligon 《Food Science and Human Wellness》 SCIE 2019年第2期142-148,共7页
Whole grain cereals are important dietary sources for management of metabolic diseases due to the bioactive components they contain.Hence,this study investigated enzymes(pancreatic lipase,-amylase,-glucosidase,xanthin... Whole grain cereals are important dietary sources for management of metabolic diseases due to the bioactive components they contain.Hence,this study investigated enzymes(pancreatic lipase,-amylase,-glucosidase,xanthine oxidase and angiotensin 1-converting enzyme)inhibitory property,antioxidant activity and phenolics profile of raw and roasted red sorghum(Sorghum bicolor)grains in vitro.Extracts of flours of raw and roasted(150◦C and 180◦C,for 20 min)grains were assayed for enzymes inhibitory and antioxidant activities using spectrophotometric methods;while their phenolic constituents were characterized using HPLC-DAD.The raw grains exhibited strong enzymes inhibitory and antioxidant activities,and contained phenolic acids(gallic,chlorogenic,caffeic,ellagic and p-coumaric acids)and flavonoids(quercetin,luteolin and apigenin).However,whereas the enzymes inhibitory activity and levels of the phenolic compounds in the grains decreased significantly(p<0.05)with increasing roasting temperature,the antioxidant activity increased.Hence,roasting at high temperature may not be recommended for the optimum retention of the enzymes inhibitory property and phenolic compounds of red sorghum grains. 展开更多
关键词 Antioxidant activity Enzymes inhibition Metabolic diseases Phenolic compounds sorghum grains
下载PDF
Effect of Supplementary Irrigation on the Yield of Sorghum (Sorghum bicolor L. Moench) in the Context of Climate Change in the Dry Savannahs of Togo
2
作者 Adjiwanou Atiglo-Gbenou Yaovi Ouézou Azouma Jean Mianikpo Sogbedji 《American Journal of Climate Change》 2024年第2期163-174,共12页
Under the current context of climate change, supplementary irrigation may be needed for crop production resilience. We determined the effects of supplementary irrigation on sorghum grain yield in the dry Savannah regi... Under the current context of climate change, supplementary irrigation may be needed for crop production resilience. We determined the effects of supplementary irrigation on sorghum grain yield in the dry Savannah region of Togo. A two-year trial was conducted in a controlled environment at AREJ, an agro-ecological center in Cinkassé. The plant material was sorghum variety Sorvato 28. The experimental design was a Completely Randomized Block with three replications and three treatments as follows: T0 control plot (rainfed conditions);T1 (supplementary irrigation from flowering to grain filling stage) and T2 (supplementary irrigation from planting to grain filling stage). Two irrigation techniques (furrow and Californian system) were used under each watering treatment. The results showed that irrigation technique significantly affected panicle length with no effect on 1000 grains mass. Panicle length and grain yields varied from 15.59 to 25.71 cm and 0.0 to 2.06 t∙h−1, respectively, with the highest values (25.66 cm and 2.06 t∙h−1, respectively) under the T2 treatment with the California system-based supplementary irrigation. The comparison of results obtained on treatment T0 and T2, shows that supplementary irrigation increased the yields by at least 68.62%. Supplementary irrigation during sowing and growing season (T2) improved sorghum yields in the dry savannahs of Togo, with a better performance of the California irrigation system. 展开更多
关键词 Climate Change Supplementary Irrigation sorghum Grain Yield Dry Savannah TOGO
下载PDF
Laboratory Assessment of Diatomaceous Earth against Several Stored-Grain Pests of Sorghum
3
作者 Zlatko Korunic Vlatka Rozman Anita Liska 《Journal of Life Sciences》 2011年第4期312-315,共4页
A wide range of insect pests attacks stored sorghum grains and the significant damage in grain weight loss and negative impact on the nutritional values of sorghum are caused with the activities of these pests. The in... A wide range of insect pests attacks stored sorghum grains and the significant damage in grain weight loss and negative impact on the nutritional values of sorghum are caused with the activities of these pests. The insecticides, especially from organophosphate group (OP), are still used to prevent damage of sorghum grains during storage period. One of the possible replacements for OP and other synthetic insecticides is a natural and safe diatomaceous earth (DE). The primary objectives of this study was conducting the laboratory experiments with enhanced DE Protect-lt on Sitophilus oryzae (L.), Rhyzopertha dominica (Fab.) and Tribolium castaneum (Herbst.) to find out the effective concentrations and to determine the effect of applicable concentration of DE on bulk density (test weight) of sorghum grains. The effect of Protect-it on bulk density was measured at 1,000 ppm. After the exposure of S. oryzae, R. dominica and T castaneum to treated grains during 13 days, lethal dosis that causes 90% mortality (LD90) were 811 ppm, 1,102 ppm and 1,244 ppm, respectively. After exposure of 8 days the concentration of 1,000 ppm generated the mortality ofS. oryzae 100% and for R. dominica and T.castaneum for over 99%. The same concentration had a minimal effect on the reduction of sorghum bulk density (for 1.95% only). 展开更多
关键词 sorghum grains STORAGE INSECTS diatomaceous earth control bulk density.
下载PDF
Influence of Culinary Treatment on Soriz Mineral Elements (Sorghum Oryzoidum)
4
作者 Rodica Siminiuc Lidia Coșciug 《Food and Nutrition Sciences》 2022年第1期78-84,共7页
Sor</span></span></span></span><span><span><span><span><span style="font-family:"">i</span></span></span></span></span>... Sor</span></span></span></span><span><span><span><span><span style="font-family:"">i</span></span></span></span></span><span><span><span><span><span style="font-family:"">z (</span></span></span></span></span><span><span><span><span><span style="font-family:""><i></span></span></span></span></span><span><span><span><span><i><span style="font-family:"">Sorghum</span></i></span></span></span></span><span><span><span><span><span style="font-family:""> <i>oryzoidum</i></span></span></span></span></span><span><span><span><span><i><span style="font-family:""></i></span></i></span></span></span></span><span><span><span><span><span style="font-family:"">) is a relatively new cereal of hybrid origin ob</span></span></span></span></span><span><span><span><span><span style="font-family:"">tained at the Research Institute for Maize and Sorghum of Moldova. This paper presents and analy</span></span></span></span></span><span><span><span><span><span style="font-family:"">z</span></span></span></span></span><span><span><span><span><span style="font-family:"">es the results of the study of essential minerals content (K, Na, Ca, P, Mg, Fe) in native and hulled sorghum grains and their changes <span>under the effect of hydrothermal treatment. The results show that the sorghum grains are a good source of essential minerals, especially of K, P and</span> Mg and are less rich in Ca, Na and Fe. The experimental data have demonstrated that the technological process applied to obtain hulled sorghum leads to a considerable decrease </span></span></span></span></span><span><span><span><span><span style="font-family:"">in</span></span></span></span></span><span><span><span><span><span style="font-family:""> minerals content. Culinary treatment had a greater impact on the K content and lower on P and Mg content. The results will be used to op<span>timize the parameters of raw material processing and culinary</span> treatment with <span>the aim of minimizing the mineral loss as well as for </span></span></span></span></span></span><span><span><span><span><span style="font-family:"">the </span></span></span></span></span><span><span><span><span><span style="font-family:"">nutritional value</span></span></span></span></span><span><span><span><span><span style="font-family:""> balance of sor</span></span></span></span></span><span><span><span><span><span style="font-family:"">i</span></span></span></span></span><span><span><span><span><span style="font-family:"">z sorghum dishes. 展开更多
关键词 Whole grains of Soriz Hulled sorghum grains Essential Minerals Culinary Treatment
下载PDF
Quantitative trait loci associated to agronomic traits and yield components in a Sorghum bicolor L.Moench RIL population cultivated under pre-flowering drought and well-watered conditions 被引量:2
5
作者 Nguyen Phuong H.Stützel R.Uptmoor 《Agricultural Sciences》 2013年第12期781-791,共11页
The present study aims to identify QTL influencing agronomic traits and yield components under well-watered and pre-flowering drought stress conditions. One hundred F5 recombinant inbred lines (RIL) and the parental l... The present study aims to identify QTL influencing agronomic traits and yield components under well-watered and pre-flowering drought stress conditions. One hundred F5 recombinant inbred lines (RIL) and the parental lines of a cross between a drought-tolerant and a susceptible line in a field experiment were carried out at Nong Lam University of Ho Chi Minh City, Vietnam. Drought stress was induced by withholding irrigation water from the plants at four weeks after sowing to flowering. Leaf area of the third leaf, stem diameter, plant height, days to heading, anthesis and maturity, panicle length, number of seeds per plant, hundred kernel weight and grain yield were measured. Plants were genotyped with 117 Diversity Arrays Technology (DArT) and eight expressed sequence tag (EST)-derived simple sequence repeat (SSR) markers. Composite interval mapping was carried out on the traits and significant QTL were claimed at a logarithm of the odds (LOD) score >2.5. A total of 50 QTL were detected on nine chromosomes or 13 linkage groups, respectively. Six promising QTL regions with seven QTL for yield and agronomic traits especially related to pre-flowering drought tolerance were identified on chromosomes SBI-01, SBI-03, SBI-04, SBI-05 and SBI-07. 展开更多
关键词 Grain sorghum PRE-FLOWERING Drought Stress Agronomic Traits and Yield Components Quantitative Trait Loci
下载PDF
Impact of thermal treatment and fermentation by lactic acid bacteria on sorghum metabolite changes, their antioxidant and antidiabetic activities
6
作者 Fred Kwame Ofosu Fazle Elahi +2 位作者 Eric Banan-Mwine Daliri Sang-Ik Han Deog-Hwan Oh 《Food Bioscience》 SCIE 2022年第1期284-292,共9页
This study evaluated the impact of thermal treatment and lactic acid bacteria fermentation of sorghum on the antioxidant,antidiabetic,nutritional and metabolite profiles.Wet cooking and pressurized cooking improved th... This study evaluated the impact of thermal treatment and lactic acid bacteria fermentation of sorghum on the antioxidant,antidiabetic,nutritional and metabolite profiles.Wet cooking and pressurized cooking improved the antioxidant capacity compared to raw.Fermentation of wet cooked(H95F)and pressurized cooked samples(H121F)further enhanced the ABTS and DPPH antioxidant capacity by 2.4 and 2.0 times;and 1.5 and 1.8 times higher than raw,respectively.Pediococcus acidilactici OHFR1 fermentation of sorghum M20 genotype after wet cooking at 60℃,80℃ and 95℃ significantly decreasedα-glucosidase inhibition to 39.1%,40.6% and 46.4%,respectively,compared to raw(51.6%).However,α-glucosidase inhibition significantly increased to 70.1% after pressurized cooking and fermentation.Overall,28 metabolites including phenolic compounds,amino acids and their derivatives,peptides and microbial metabolites were identified in sorghum M20 using UHPLC-Q-TOF-MS/MS non-targeted approach after treatments.Compared to the raw sorghum sample,wet cooking and pressurized cooking resulted in 9 differential metabolites each.Fermentation after wet and pressurized cooking resulted in 4 and 14 differential metabolites,respectively,compared to the raw.These findings confirm the potential of thermal treatment and fermentation to significantly modify sorghum bioactive components and their use as functional ingredients in the management of diabetes. 展开更多
关键词 Whole sorghum grain COOKING FERMENTATION Antioxidant capacity ANTIDIABETIC
原文传递
上一页 1 下一页 到第
使用帮助 返回顶部