Comparison of content in phenolic compounds, polyphenol oxidase, and peroxidase in grains of fifty sorghum varieties from burkina faso.
Analysis of fifty sorghum [Sorghum bicolor (L.) Moench] varieties used in Burkina Faso showed that they have different contents of phenolic compounds, peroxidase (POX), and polyphenol oxidase (PPO). Most of the varieties (82%) had a tannin content less than 0.25% (w/w). POX specific activity was higher than the monophenolase and o-diphenolase specific activities of PPO. For POX, there was a diversity of isoforms among varieties. No clear correlation could be made between the quantitative composition of the grain in phenolics, PPO, and POX, and resistance of plant to pathogens. In general, varieties good for a thick porridge preparation ("tô") had low phenolic compounds content and a medium POX activity. From the red varieties, those used for local beer ("dolo") had a high content in phenolic compounds and PPO, and a low POX activity. The variety considered good for couscous had a low POX content. The characteristics might be useful as selection markers for breeding for specific applications.
Dicko
Mamoudou H
MH
Laboratory of Biochemistry and Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, The Netherlands.
Hilhorst
Riet
R
Gruppen
Harry
H
Traore
Alfred S
AS
Laane
Colja
C
van Berkel
Willem J H
WJ
Voragen
Alphons G J
AG
D002050:Burkina Faso; D004156:Catechol Oxidase / Q000032:analysis*; D047348:Hydrolyzable Tannins / Q000032:analysis; D009195:Peroxidase / Q000032:analysis*; D010636:Phenols / Q000032:analysis*; D006109:Poaceae / Q000737:chemistry*
D047348:Hydrolyzable Tannins; D010636:Phenols; D004156:Catechol Oxidase; D009195:Peroxidase