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sorghum bicolor/антиоксиданс
Веза се чува у привремену меморију
Страна 1 од 136 резултати
Sorghum-cowpea composite porridge as a functional food, Part II: Antioxidant properties as affected by simulated in vitro gastrointestinal digestion.
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The effect of compositing red non-tannin sorghum with brownish-cream cowpea and in vitro gastrointestinal digestion on total phenolic and flavonoid contents and antioxidant properties of a sorghum-cowpea composite porridge was studied. Maize-soybean composite porridge was used as a reference sample.
Free α-amino acids, γ-Aminobutyric acid (GABA), phenolic compounds and their relationships with antioxidant properties of sorghum malted in different conditions.
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Two cultivars of sorghum were germinated at 25 or 30 °C for 1, 2, or 3 days to investigate the evolution of γ-Aminobutyric acid (GABA), total free phenolic compounds (FPC), hydroxycinnamic acid derivatives, free amino acid (FAA) profile, and antioxidant activity during malting. Results showed
Purification, characterization and antioxidant properties of a novel polysaccharide extracted from Sorghum bicolor (L.) seeds in sausage.
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A novel polysaccharide named Sorghum Water-Soluble Polysaccharide (SWSP) was purified from Sorghum bicolor (L.) seeds. It was structurally characterized by high performance liquid chromatography (HPLC), thin layer chromatography (TLC), Fourier transform-infrared spectroscopy analysis (FT-IR), X-ray
Hydrolysis and antioxidant activity of starch modified with phenolic extracts from grape pomace and sorghum bran under alkaline conditions
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The effect of modification with phenolic extracts from grape pomace (GPE) and sorghum bran (SBE) under alkaline conditions for 6 and 12 h, with and without washing with aqueous ethanol (post modification) on the enzymatic hydrolysis as measured by viscosity decrease and antioxidant activity of maize
Influence of Sourdough Fermentation on Amino Acids Composition, Phenolic Profile, and Antioxidant Properties of Sorghum Biscuits.
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Biscuits were produced from sorghum with and without the addition of sourdough. The influence of sourdough fermentation on the amino acids composition, phenolic profile, and antioxidant properties of the biscuits were evaluated. Phenolic compounds of the biscuits were identified and quantified using
Antioxidant properties of 3-deoxyanthocyanidins and polyphenolic extracts from Côte d'Ivoire's red and white sorghums assessed by ORAC and in vitro LDL oxidisability tests.
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Red sorghum is a source of phenolic compounds (PCs), including 3-deoxyanthocyanidins that may protect against oxidative stress related disease such as atherosclerosis. HPLC was used to characterise and quantify PCs extracted from red or white sorghum whole grain flour. Antioxidant activity was
Total replacement of corn silage with sorghum silage improves milk fatty acid profile and antioxidant capacity of Holstein dairy cows.
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Total mixed rations containing corn silage (CS) or forage sorghum silage (SS) were fed to mid-lactation Holstein cows to determine the effects on feed intake, lactation performance, milk composition and fatty acid profile, nutrient digestibility, blood metabolites, rumen microbial N synthesis, and
Triacylglycerol, fatty acid, and phytochemical profiles in a new red sorghum variety (Ji Liang No. 1) and its antioxidant and anti-inflammatory properties.
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In this study, a new red sorghum variety (Ji Liang No. 1) was investigated for its triacylglycerol (TAG) and fatty acid profiles, carotenoid and tocopherol compositions, total phenolic, total flavonoid and phenolic acid contents, and antioxidant and anti-inflammatory properties. A total of 17 TAGs
Influence of Sorghum Kafirin on Serum Lipid Profile and Antioxidant Activity in Hyperlipidemic Rats (In Vitro and In Vivo Studies).
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The aim of this study was to compare in vitro the antioxidant potential of sorghum kafirin and sorghum flour and their influence on lipids and antioxidant capacity in rats. The antioxidant activity in sorghum kafirin extract measured by the DPPH and TEAC methods was increased 30 and 65 times,
Refined sorghum flours precooked by extrusion enhance the integrity of the colonic mucosa barrier and promote a hepatic antioxidant environment in growing Wistar rats
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The effects of precooked-refined sorghum flour consumption on antioxidant status, lipid profile, and colonic and bone health were evaluated. Twenty-four male Wistar rats were fed with control diet (C), or red or white precooked-refined sorghum based diets (SD) for 60 days. The intake of SD was lower
In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions.
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Germination can be used as a bio-processing practice to enhance the digestibility of nutrient and improve the bioactive compounds and rheological properties of food grains. In the present study, effect of germination time 12, 24, 36 and 48 h and temperature 25, 30 and 35 °C on carbohydrate profile,
Nutritional and antioxidant dispositions of sorghum/millet-based beverages indigenous to Nigeria.
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Sorghum/millet-based beverages, Obiolor and Pito, were evaluated for their nutritional and antioxidant dispositions. Analyzed Obiolor and Pito contained 96% and 97% moisture; 7.8% and 3.7% crude protein; 8.9% and 5.6% available carbohydrate; 0.39% and 0.31% crude fat; 0.3% and 0.2% crude fiber; 2.4%
Nutritional performance and antioxidant activities of roasted and unroasted sprouted sorghum-based weaning diets in Wistar rats.
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The nutritional performance and antioxidant profile of sprouted sorghum-based weaning diets were evaluated in weaning wistar rats. Rats were fed basal diet, unroasted germinated sorghum-based diet, roasted germinated sorghum-based diet, or a commercial weaning feed (nutrend) for 28 days. Energy,
The effect of sorghum fractions on apparent total tract digestibility and antioxidant capacity by dogs.
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Sorghum is an abundant starch source that has many potential health benefits. Some pet food companies have adopted whole sorghum in their formulations, however sorghum flour and (or) its phenolic rich seed coat might provide added benefit to companion animal diets. The objective of this experiment
Genomic Selection for Antioxidant Production in a Panel of Sorghum bicolor and S. bicolor × S. halepense Lines.
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The purpose of this work was to assess the performance of four genomic selection (GS) models (GBLUP, BRR, Bayesian LASSO and BayesB) in 4 sorghum grain antioxidant traits (phenols, flavonoids, total antioxidant capacity and condensed tannins) using whole-genome SNP markers in a novel diversity panel
Најкомплетнија база лековитог биља подржана науком
- Ради на 55 језика
- Биљни лекови потпомогнути науком
- Препознавање биљака по слици
- Интерактивна ГПС мапа - означите биље на локацији (ускоро)
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