Article: Triacylglycerol, fatty acid, and phytochemical profiles in a new red sorghum variety (Ji Liang No. 1) and its antioxidant and anti-inflammatory properties.
2019 Volume 7, Issue 3, Page(s) 949–958
Abstract: In this study, a new red sorghum variety (Ji Liang No. 1) was investigated for its triacylglycerol ...
Abstract | 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 were identified in the red sorghum oil. Linoleic and oleic acids were the primary fatty acids, contributing more than 80% of the total fatty acids. β-Carotene was the primary carotenoid at a level of 26.14 μg/g. α-, γ-, and δ-tocopherols were at levels of 0.19, 4.08, and 0.10 μg/g, respectively. Moreover, acetone-water (60:40, v/v) extract of the red sorghum exhibited the greatest total phenolic content of 2.77 mg GAE/g and total flavonoid content of 5.44 mg RE/g. The extract had scavenging capacities against DPPH, ABTS |
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Language | English |
Publishing date | 2019-02-05 |
Publishing country | United States |
Document type | Journal Article |
ZDB-ID | 2703010-6 |
ISSN | 2048-7177 |
ISSN | 2048-7177 |
DOI | 10.1002/fsn3.886 |
Database | MEDical Literature Analysis and Retrieval System OnLINE |
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