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Research Article | Open Access

Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro

Emmanuel Anyachukwu Irondia( ), Bosede Mofoluwake Adegokea,b, Emy Sofie Effiona, Selimat Oluwakemi Oyewoa, Emmanuel Oladeji Alamuc, Aline Augusti Boligond
Department of Biochemistry, Kwara State University, Malete, P.M.B. 1530, Ilorin, Nigeria
Department of Applied Sciences, Osun State Polytechnic, Iree, Osun State, Nigeria
International Institute of Tropical Agriculture (IITA), Grosvenor House, Croydon, CR09 XP, United Kingdom
Phytochemical Research Laboratory, Department of Industrial Pharmacy, Federal University of Santa Maria, Santa Maria, CEP 97105-900, Brazil
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Abstract

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, α-amylase, α-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 ℃ and 180 ℃, 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.

Keywords

Antioxidant activityPhenolic compoundsMetabolic diseasesEnzymes inhibitionSorghum grains

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Food Science and Human Wellness
Volume 8 Issue 2,
June 2019
Pages 142-148
DOI: 10.1016/j.fshw.2019.03.012
Cite this article:
Irondi EA, Adegoke BM, Effion ES, et al. Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro. Food Science and Human Wellness, 2019, 8(2): 142-148. https://doi.org/10.1016/j.fshw.2019.03.012

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Received: 06 October 2018
Revised: 14 February 2019
Accepted: 29 March 2019
Published: 29 March 2019
© 2019 “Society information”.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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