title: Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties.
abstract: OBJECTIVE
  To investigate the changes in total phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties.
  
  
  METHODS
  The changes in total phenols, total flavonoids, tannins, phenolic acids compounds, flavonoid components, vitamin E, β-carotene and antioxidant activity during soaking of sorghum grains were determined.
  
  
  RESULTS
  Total phenols, total flavonoids, tannins, vitamin E, β-carotene and antioxidant activity in raw sorghum were ranged from 109.21 to 116.70, 45.91 to 54.69, 1.39 to 21.79 mg/100 g, 1.74 to 5.25, 0.54 to 1.19 mg/kg and 21.72% to 27.69% and 25.29% to 31.97%, respectively. The above measured compounds were significantly decreased after soaking. p-Hydroxybenzoic acid, vanillic acid, syringic acid and cinnamic acid represent the major phenolic acids in Dorado variety. While ferulic acid, p-coumaric acid, gallic acid and caffeic acid represent the major phenolic acids in Shandaweel-6. On the other hand, protocatechuic acid represents the major phenolic acids in Giza-15. Regarding flavonoids components, Dorado was the highest variety in kampferol and naringenin while Shandaweel-6 was the highest variety in luteolin, apigenin, hypersoid, quercetin and christen. Finally, Giza-15 was the highest variety in catechin. Phenolic acids, flavonoid compounds and antioxidant activities were decreased after soaking.
  
  
  CONCLUSIONS
  Sorghum varieties have moderate quantities from total phenols, total flavonoids, tannins, phenolic acids compounds, flavonoid components, vitamin E, β-carotene and antioxidant activity which decreased after soaking.
authors.affiliation: Department of Biochemistry, Faculty of Agriculture, Cairo University, P. Box 12613, Gamma St, Giza, Cairo, Egypt.
authors.forename: Abd El-Moneim M R
authors.initials: Ael-M
authors.lastname: Afify
authors.forename: Hossam S
authors.initials: HS
authors.lastname: El-Beltagi
authors.forename: Samiha M Abd
authors.initials: SM
authors.lastname: El-Salam
authors.forename: Azza A
authors.initials: AA
authors.lastname: Omran
mesh_terms: D000704:Analysis of Variance; D000975:Antioxidants / Q000032:analysis*; D001578:Benzopyrans / Q000032:analysis*; D010636:Phenols / Q000032:analysis*; D045868:Sorghum / Q000737:chemistry*; D013634:Tannins / Q000032:analysis*; D014867:Water; D019207:beta Carotene / Q000032:analysis*
chemical_list: D000975:Antioxidants; D001578:Benzopyrans; D010636:Phenols; D013634:Tannins; D019207:beta Carotene; D014867:Water
keywords: Antioxidant activity; Biochemical change; Flavonoid components; Flavonoids; Phenolic acids; Soaking; Sorghum; Tannins; Total phenols; Vitamin E; β-carotene