Antioxidant effect of a crude phenolic extract from sorghum bran in sunflower oil in the presence of ferric ions
Loading...
Date
Authors
Sikwese, F.E.
Duodu, Kwaku Gyebi
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Whole grain condensed tannin sorghum, its bran and a crude phenolic extract (CPE) prepared from the bran were evaluated for total phenols (TP), condensed tannins (CT) and antioxidant activity (AA). Antioxidant effect of the CPE from the sorghum bran was evaluated in sunflower oil in the presence of ferric ions by measuring peroxide values (PVs) and anisidine values (AVs) during storage at 65 °C, in comparison with tertiary butyl hydroquinone (TBHQ). Sorghum bran contained three times more TP and AA, and seven times more CT than the whole grain. The CPE had highest levels of TP, CT and AA. Sunflower oil with CPE had lower PVs and AVs compared to control samples. Oil samples with TBHQ had PVs lower than, but AVs similar to samples containing CPE. In the presence of ferric ions, the CPE was less effective in reducing PVs, but was more effective than TBHQ in reducing AVs.
Description
Keywords
Sorghum bran, Phenolic extract, Antioxidant activity, Lipid oxidation, Ferric ions, Peroxide value, Anisidine value
Sustainable Development Goals
Citation
Sikwese, FE & Duodu, KG 2007, ‘Antioxidant effect of a crude phenolic extract from sorghum bran in sunflower oil in the presence of ferric ions’, Food Chemistry, vol. 104, issue 1, pp. 324-331 [http://www.sciencedirect.com/science/journal/03088146]