Abugri, D.A. and Akudago, J.A. and Pritchett, G. and Russell, A.E. and et al, . (2015) Comparison of phytochemical compositions of Sorghum Bicolor (L) moench red flour and pale brown leaves. Journal of Food Science and Nutrition, 1 (1). pp. 1-5.
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Abstract
There are increasing demands in plant derived natural food and their bioactive compounds with pharmaceutical, nutritional and health functional properties. No evidence exists regarding the bioactive and nutritive compounds of the red S. bicolor pale brown leaves which are consumed directly or indirectly as spice and herbs by humans and animals in some West Africa countries. We compared chlorophyll, carotenoids, phenolic acids, flavonoids, tannins, and fatty acid profile(s) of the flour and the pale brown leaves and their nutritional implication. The leaves were found to contain higher concentrations of total tannins (194.50-995.72mg/g), total phenolic (16.63-102.82mg/g), and flavonoids (0.20-0.36mg/g) and important essential fatty acids such as α-LA, EPA and DHA than the flour at P ˂0.05. These findings are the first of its kind in the leaves and suggest that red sorghum flour and its pale leaves may be a valuable health and nutrition promoting functional food that could fight against infectious and cardiovascular related illness in humans and animals.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Bioactive; Health; Leaves; Nutrition; Phenolic; Sorghum flour |
| Author Affiliation: | Department of Chemistry, College of Arts and Sciences, Tuskegee University, Tuskegee, AL, USA |
| Subjects: | Plant Physiology and Biochemistry > Biochemistry |
| Divisions: | Sorghum |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 24 Dec 2015 06:05 |
| Last Modified: | 24 Dec 2015 06:05 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/14123 |
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