title: Comparative antioxidant activity appraisal of traditional Sudanese kisra prepared from two sorghum cultivars.
abstract: The effect of fermentation and heating on the antioxidant activity of the fermented and fermented baked (kisra) dough prepared from two Sorghum cultivars (Tabat and Wad Ahmed) was evaluated. Kisra prepared from Tabat cultivar showed higher DPPH (1,1-diphenyl-2-picrylhydrazyl radical) scavenging and ferric reducing/antioxidant power (FRAP) than that of the Wad Ahmed cultivar. Baking improves the DPPH and FRAP of the kisra prepared from two cultivars. Baking caused a variable effect on the total phenol, tannins and flavonoids content across different periods of fermentation where an increase was mainly observed for samples subjected to longer periods of fermentation. A positive high correlation between the total phenol and antioxidant activity, using the DPPH and FRAP assays, was obtained for kisra prepared from both cultivars. The same observation was obtained for tannin content. In conclusion, fermentation and heating improve the antioxidant capacity of the sorghum grains from Tabat and Wad Ahmed cultivars.
authors.affiliation: Botany Department, Faculty of Science, University of Khartoum, P.O. Box 321, Khartoum, Sudan.
authors.forename: Marwa
authors.initials: M
authors.lastname: Zaroug
authors.affiliation: Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, 06330 Ankara, Turkey; Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmacy, Eastern Mediterranean University, Gazimagosa, The Northern Cyprus, Turkey.
authors.forename: Ilkay Erdogan
authors.initials: IE
authors.lastname: Orhan
authors.affiliation: Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, 06330 Ankara, Turkey.
authors.forename: Fatma Sezer
authors.initials: FS
authors.lastname: Senol
authors.affiliation: Botany Department, Faculty of Science, University of Khartoum, P.O. Box 321, Khartoum, Sudan. Electronic address: sakinayagi@yahoo.com.
authors.forename: Sakina
authors.initials: S
authors.lastname: Yagi
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001939:Bread / Q000032:analysis*; D003296:Cooking; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000032:analysis*; D012639:Seeds / Q000737:chemistry; D045868:Sorghum / Q000737:chemistry* / Q000145:classification; D013397:Sudan
chemical_list: D000975:Antioxidants; D010936:Plant Extracts
keywords: Antioxidant capacity; Baking; Fermentation; Phenols; Sorghum bicolor