Solvent Dependency of Sorghum Bran Phytochemicals Acting as Potential Antioxidants and Antibacterial Agents
Research background. Sorghum bran, although considered as an agricultural waste, is an abundant source of various bioactive compounds. These bioactive compounds require specific extraction with particular solvents and therefore ionic liquid and three different conventional solvents, viz. anhydrous m...
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| Published in | Food technology and biotechnology Vol. 59; no. 1; pp. 31 - 43 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
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Croatia
Sveuciliste U Zagrebu
01.01.2021
Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet University of Zagreb Faculty of Food Technology and Biotechnology |
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| Abstract | Research background. Sorghum bran, although considered as an agricultural waste, is an abundant source of various bioactive compounds. These bioactive compounds require specific extraction with particular solvents and therefore ionic liquid and three different conventional solvents, viz. anhydrous methanol, acidified methanol and water were used in this work.
Experimental approach. To evaluate the phytochemicals in the different sorghum bran extracts, total phenol content, flavonoids, condensed tannins and anthocyanins were determined as per standard protocols. Liquid chromatography with tandem mass spectrometry analysis of extracts was also performed for their phenolic profiling. The antioxidant activity of the extracts was estimated via three assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation decolourization assay and Cu2+ reducing antioxidant capacity (CUPRAC) method. The antibacterial activity against two most opportunistic foodborne pathogens: Escherichia coli and Staphylococcus aureus was measured by agar well diffusion assay and minimum inhibitory concentration (MIC) was determined by serial dilution method.
Results and conclusions. Ionic liquid extract of sorghum bran gave the highest yield ((14.9±0.7) %), which indicated that various possible interactions like Van der Waals forces, H-bonding, hydrophobic and cation-π bonding can occur when ionic liquid is used as an extractant compared to other conventional solvents, athough total phenol mass fraction expressed as gallic acid equivalents on dry mass basis was only (7.4±0.7) mg/g. The hydrophobicity of the ionic liquid also helped in efficient extraction of condensed tannins ((63.2±2.1) mg/g expressed on dry mass basis), which resulted in significant antioxidant activity of the ionic liquid extract ((85.2±1.2) µmol/g in DPPH assay, (100.8±0.9) µmol/g in ABTS assay and (63.2±1.9) µmol/g in CUPRAC). An interesting revelation reported in this work is the inability of DPPH assay to evaluate the antioxidant activity in acidic environment. The anhydrous methanolic extract of sorghum bran displayed pH sensitivity, making the extract beneficial for certain applications. Qualitative analysis of extracts revealed greater number of phenolic compounds to be present in methanol and distilled water extracts. Moreover, various derivatives of apigenin and luteolin were also observed in all four extracts. In addition, the acidified methanol extract of the sorghum bran exhibited antimicrobial property at a concentration of 12 mg/mL. A larger inhibition zone was observed against Escherichia coli than Staphylococcus aureus, while the MIC against these two bacteria was 2.2 and 1.1 mg/mL, respectively.
Novelty and scientific contribution. This paper presents the first information on the application of ionic liquids as extracting phase for sorghum bran polyphenols and the quantification of such extracts. As evident from the study, each solvent has its own role in the extraction of bioactive compounds. This work also proves that sorghum bran imparts antibacterial activity against foodborne pathogens. |
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| AbstractList | Sorghum bran, although considered as an agricultural waste, is an abundant source of various bioactive compounds. These bioactive compounds require specific extraction with particular solvents and therefore ionic liquid and three different conventional solvents, viz. anhydrous methanol, acidified methanol and water were used in this work. To evaluate the phytochemicals in the different sorghum bran extracts, total phenol content, flavonoids, condensed tannins and anthocyanins were determined as per standard protocols. Liquid chromatography with tandem mass spectrometryanalysis of extracts was also performed for their phenolic profiling. The antioxidant activity of the extracts was estimated via three assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation decolourization assay and Cu2+ reducing antioxidant capacity (CUPRAC) method. The antibacterial activity against two most opportunistic foodborne pathogens: Escherichia coli and Staphylococcus aureus was measured by agar well diffusion assay and minimum inhibitory concentration (MIC) was determined by serial dilution method. Ionic liquid extract of sorghum bran gave the highest yield ((14.9±0.7) %), which indicated that various possible interactions like Van der Waals forces, H-bonding, hydrophobic and cation-π bonding can occur when ionic liquid is used as an extractant compared to other conventional solvents, although total phenol mass fraction expressed as gallic acid equivalents on dry mass basis was only (7.4±0.7) mg/g. The hydrophobicity of the ionic liquid also helped in efficient extraction of condensed tannins ((63.2±2.1) mg/g expressed on dry mass basis), which resulted in significant antioxidant activity of the ionic liquid extract ((85.2±1.2) µmol/g in DPPH assay, (100.8±0.9) µmol/g in ABTS assay and (63.2±1.9) µmol/g in CUPRAC). An interesting revelation reported in this work is the inability of DPPH assay to evaluate the antioxidant activity in acidic environment. The anhydrous methanolic extract of sorghum bran displayed pH sensitivity, making the extract beneficial for certain applications. Qualitative analysis of extracts revealed greater number of phenolic compounds to be present in methanol and distilled water extracts. Moreover, various derivatives of apigenin and luteolin were also observed in all four extracts. In addition, the acidified methanol extract of the sorghum bran exhibited antimicrobial property at a concentration of 12 mg/mL. A larger inhibition zone was observed against Escherichia coli than Staphylococcus aureus, while the MIC against these two bacteria was 2.2 and 1.1 mg/mL, respectively. This paper presents the first information on the application of ionic liquids as extracting phase for sorghum bran polyphenols and the quantification of such extracts. As evident from the study, each solvent has its own role in the extraction of bioactive compounds. This work also proves that sorghum bran imparts antibacterial activity against foodborne pathogens. Research background. Sorghum bran, although considered as an agricultural waste, is an abundant source of various bioactive compounds. These bioactive compounds require specific extraction with particular solvents and therefore ionic liquid and three different conventional solvents, viz. anhydrous methanol, acidified methanol and water were used in this work. Experimental approach. To evaluate the phytochemicals in the different sorghum bran extracts, total phenol content, flavonoids, condensed tannins and anthocyanins were determined as per standard protocols. Liquid chromatography with tandem mass spectrometryanalysis of extracts was also performed for their phenolic profiling. The antioxidant activity of the extracts was estimated via three assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation decolourization assay and Cu2+ reducing antioxidant capacity (CUPRAC) method. The antibacterial activity against two most opportunistic foodborne pathogens: Escherichia coli and Staphylococcus aureus was measured by agar well diffusion assay and minimum inhibitory concentration (MIC) was determined by serial dilution method. Results and conclusions. Ionic liquid extract of sorghum bran gave the highest yield ((14.9±0.7) %), which indicated that various possible interactions like Van der Waals forces, H-bonding, hydrophobic and cation-π bonding can occur when ionic liquid is used as an extractant compared to other conventional solvents, although total phenol mass fraction expressed as gallic acid equivalents on dry mass basis was only (7.4±0.7) mg/g. The hydrophobicity of the ionic liquid also helped in efficient extraction of condensed tannins ((63.2±2.1) mg/g expressed on dry mass basis), which resulted in significant antioxidant activity of the ionic liquid extract ((85.2±1.2) µmol/g in DPPH assay, (100.8±0.9) µmol/g in ABTS assay and (63.2±1.9) µmol/g in CUPRAC). An interesting revelation reported in this work is the inability of DPPH assay to evaluate the antioxidant activity in acidic environment. The anhydrous methanolic extract of sorghum bran displayed pH sensitivity, making the extract beneficial for certain applications. Qualitative analysis of extracts revealed greater number of phenolic compounds to be present in methanol and distilled water extracts. Moreover, various derivatives of apigenin and luteolin were also observed in all four extracts. In addition, the acidified methanol extract of the sorghum bran exhibited antimicrobial property at a concentration of 12 mg/mL. A larger inhibition zone was observed against Escherichia coli than Staphylococcus aureus, while the MIC against these two bacteria was 2.2 and 1.1 mg/mL, respectively. Novelty and scientific contribution. This paper presents the first information on the application of ionic liquids as extracting phase for sorghum bran polyphenols and the quantification of such extracts. As evident from the study, each solvent has its own role in the extraction of bioactive compounds. This work also proves that sorghum bran imparts antibacterial activity against foodborne pathogens. Experimental approach. To evaluate the phytochemicals in the different sorghum bran extracts, total phenol content, flavonoids, condensed tannins and anthocyanins were determined as per standard protocols. Liquid chromatography with tandem mass spectrometry analysis of extracts was also performed for their phenolic profiling. The antioxidant activity of the extracts was estimated via three assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation decolourization assay and [Cu.sup.2+] reducing antioxidant capacity (CU-PRAC) method. The antibacterial activity against two most opportunistic foodborne pathogens: Escherichia coli and Staphylococcus aureus was measured by agar well diffusion assay and minimum inhibitory concentration (MIC) was determined by serial dilution method. Novelty and scientific contribution. This paper presents the first information on the application of ionic liquids as extracting phase for sorghum bran polyphenols and the quantification of such extracts. As evident from the study, each solvent has its own role in the extraction of bioactive compounds. This work also proves that sorghum bran imparts antibacterial activity against foodborne pathogens. Sorghum bran, although considered as an agricultural waste, is an abundant source of various bioactive compounds. These bioactive compounds require specific extraction with particular solvents and therefore ionic liquid and three different conventional solvents, viz. anhydrous methanol, acidified methanol and water were used in this work.RESEARCH BACKGROUNDSorghum bran, although considered as an agricultural waste, is an abundant source of various bioactive compounds. These bioactive compounds require specific extraction with particular solvents and therefore ionic liquid and three different conventional solvents, viz. anhydrous methanol, acidified methanol and water were used in this work.To evaluate the phytochemicals in the different sorghum bran extracts, total phenol content, flavonoids, condensed tannins and anthocyanins were determined as per standard protocols. Liquid chromatography with tandem mass spectrometryanalysis of extracts was also performed for their phenolic profiling. The antioxidant activity of the extracts was estimated via three assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation decolourization assay and Cu2+ reducing antioxidant capacity (CUPRAC) method. The antibacterial activity against two most opportunistic foodborne pathogens: Escherichia coli and Staphylococcus aureus was measured by agar well diffusion assay and minimum inhibitory concentration (MIC) was determined by serial dilution method.EXPERIMENTAL APPROACHTo evaluate the phytochemicals in the different sorghum bran extracts, total phenol content, flavonoids, condensed tannins and anthocyanins were determined as per standard protocols. Liquid chromatography with tandem mass spectrometryanalysis of extracts was also performed for their phenolic profiling. The antioxidant activity of the extracts was estimated via three assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation decolourization assay and Cu2+ reducing antioxidant capacity (CUPRAC) method. The antibacterial activity against two most opportunistic foodborne pathogens: Escherichia coli and Staphylococcus aureus was measured by agar well diffusion assay and minimum inhibitory concentration (MIC) was determined by serial dilution method.Ionic liquid extract of sorghum bran gave the highest yield ((14.9±0.7) %), which indicated that various possible interactions like Van der Waals forces, H-bonding, hydrophobic and cation-π bonding can occur when ionic liquid is used as an extractant compared to other conventional solvents, although total phenol mass fraction expressed as gallic acid equivalents on dry mass basis was only (7.4±0.7) mg/g. The hydrophobicity of the ionic liquid also helped in efficient extraction of condensed tannins ((63.2±2.1) mg/g expressed on dry mass basis), which resulted in significant antioxidant activity of the ionic liquid extract ((85.2±1.2) µmol/g in DPPH assay, (100.8±0.9) µmol/g in ABTS assay and (63.2±1.9) µmol/g in CUPRAC). An interesting revelation reported in this work is the inability of DPPH assay to evaluate the antioxidant activity in acidic environment. The anhydrous methanolic extract of sorghum bran displayed pH sensitivity, making the extract beneficial for certain applications. Qualitative analysis of extracts revealed greater number of phenolic compounds to be present in methanol and distilled water extracts. Moreover, various derivatives of apigenin and luteolin were also observed in all four extracts. In addition, the acidified methanol extract of the sorghum bran exhibited antimicrobial property at a concentration of 12 mg/mL. A larger inhibition zone was observed against Escherichia coli than Staphylococcus aureus, while the MIC against these two bacteria was 2.2 and 1.1 mg/mL, respectively.RESULTS AND CONCLUSIONSIonic liquid extract of sorghum bran gave the highest yield ((14.9±0.7) %), which indicated that various possible interactions like Van der Waals forces, H-bonding, hydrophobic and cation-π bonding can occur when ionic liquid is used as an extractant compared to other conventional solvents, although total phenol mass fraction expressed as gallic acid equivalents on dry mass basis was only (7.4±0.7) mg/g. The hydrophobicity of the ionic liquid also helped in efficient extraction of condensed tannins ((63.2±2.1) mg/g expressed on dry mass basis), which resulted in significant antioxidant activity of the ionic liquid extract ((85.2±1.2) µmol/g in DPPH assay, (100.8±0.9) µmol/g in ABTS assay and (63.2±1.9) µmol/g in CUPRAC). An interesting revelation reported in this work is the inability of DPPH assay to evaluate the antioxidant activity in acidic environment. The anhydrous methanolic extract of sorghum bran displayed pH sensitivity, making the extract beneficial for certain applications. Qualitative analysis of extracts revealed greater number of phenolic compounds to be present in methanol and distilled water extracts. Moreover, various derivatives of apigenin and luteolin were also observed in all four extracts. In addition, the acidified methanol extract of the sorghum bran exhibited antimicrobial property at a concentration of 12 mg/mL. A larger inhibition zone was observed against Escherichia coli than Staphylococcus aureus, while the MIC against these two bacteria was 2.2 and 1.1 mg/mL, respectively.This paper presents the first information on the application of ionic liquids as extracting phase for sorghum bran polyphenols and the quantification of such extracts. As evident from the study, each solvent has its own role in the extraction of bioactive compounds. This work also proves that sorghum bran imparts antibacterial activity against foodborne pathogens.NOVELTY AND SCIENTIFIC CONTRIBUTIONThis paper presents the first information on the application of ionic liquids as extracting phase for sorghum bran polyphenols and the quantification of such extracts. As evident from the study, each solvent has its own role in the extraction of bioactive compounds. This work also proves that sorghum bran imparts antibacterial activity against foodborne pathogens. Research background. Sorghum bran, although considered as an agricultural waste, is an abundant source of various bioactive compounds. These bioactive compounds require specific extraction with particular solvents and therefore ionic liquid and three different conventional solvents, viz. anhydrous methanol, acidified methanol and water were used in this work. Experimental approach. To evaluate the phytochemicals in the different sorghum bran extracts, total phenol content, flavonoids, condensed tannins and anthocyanins were determined as per standard protocols. Liquid chromatography with tandem mass spectrometry analysis of extracts was also performed for their phenolic profiling. The antioxidant activity of the extracts was estimated via three assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation decolourization assay and [Cu.sup.2+] reducing antioxidant capacity (CU-PRAC) method. The antibacterial activity against two most opportunistic foodborne pathogens: Escherichia coli and Staphylococcus aureus was measured by agar well diffusion assay and minimum inhibitory concentration (MIC) was determined by serial dilution method. Results and conclusions. Ionic liquid extract of sorghum bran gave the highest yield ((14.9[+ or -]0.7) %), which indicated that various possible interactions like Van der Waals forces, H-bonding, hydrophobic and cation-[pi] bonding can occur when ionic liquid is used as an extractant compared to other conventional solvents, although total phenol mass fraction expressed as gallic acid equivalents on dry mass basis was only (7.4[+ or -]0.7) mg/g. The hydrophobicity of the ionic liquid also helped in efficient extraction of condensed tannins ((63.2[+ or -] 2.1) mg/g expressed on dry mass basis), which resulted in significant antioxidant activity of the ionic liquid extract ((85.2[+ or -]1. 2) [micro]mol/g in DPPH assay, (100.8[+ or -]0.9) [micro]mol/g in ABTS assay and (63.2[+ or -]1.9) [micro]mol/g in CUPRAC). An interesting revelation reported in this work is the inability of DPPH assay to evaluate the antioxidant activity in acidic environment. The anhydrous methanolic extract of sorghum bran displayed pH sensitivity, making the extract beneficial for certain applications. Qualitative analysis of extracts revealed greater number of phenolic compounds to be present in methanol and distilled water extracts. Moreover, various derivatives of apigenin and luteolin were also observed in all four extracts. In addition, the acidified methanol extract of the sorghum bran exhibited antimicrobial property at a concentration of 12 mg/mL. A larger inhibition zone was observed against Escherichia coli than Staphylococcus aureus, while the MIC against these two bacteria was 2.2 and 1.1 mg/mL, respectively. Novelty and scientific contribution. This paper presents the first information on the application of ionic liquids as extracting phase for sorghum bran polyphenols and the quantification of such extracts. As evident from the study, each solvent has its own role in the extraction of bioactive compounds. This work also proves that sorghum bran imparts antibacterial activity against foodborne pathogens. Key words: sorghum bran, ionic liquid, phytochemicals, antioxidant activity, antibacterial activity Sorghum bran, although considered as an agricultural waste, is an abundant source of various bioactive compounds. These bioactive compounds require specific extraction with particular solvents and therefore ionic liquid and three different conventional solvents, anhydrous methanol, acidified methanol and water were used in this work. To evaluate the phytochemicals in the different sorghum bran extracts, total phenol content, flavonoids, condensed tannins and anthocyanins were determined as per standard protocols. Liquid chromatography with tandem mass spectrometryanalysis of extracts was also performed for their phenolic profiling. The antioxidant activity of the extracts was estimated three assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation decolourization assay and Cu reducing antioxidant capacity (CUPRAC) method. The antibacterial activity against two most opportunistic foodborne pathogens: and was measured by agar well diffusion assay and minimum inhibitory concentration (MIC) was determined by serial dilution method. Ionic liquid extract of sorghum bran gave the highest yield ((14.9±0.7) %), which indicated that various possible interactions like Van der Waals forces, H-bonding, hydrophobic and cation-π bonding can occur when ionic liquid is used as an extractant compared to other conventional solvents, although total phenol mass fraction expressed as gallic acid equivalents on dry mass basis was only (7.4±0.7) mg/g. The hydrophobicity of the ionic liquid also helped in efficient extraction of condensed tannins ((63.2±2.1) mg/g expressed on dry mass basis), which resulted in significant antioxidant activity of the ionic liquid extract ((85.2±1.2) µmol/g in DPPH assay, (100.8±0.9) µmol/g in ABTS assay and (63.2±1.9) µmol/g in CUPRAC). An interesting revelation reported in this work is the inability of DPPH assay to evaluate the antioxidant activity in acidic environment. The anhydrous methanolic extract of sorghum bran displayed pH sensitivity, making the extract beneficial for certain applications. Qualitative analysis of extracts revealed greater number of phenolic compounds to be present in methanol and distilled water extracts. Moreover, various derivatives of apigenin and luteolin were also observed in all four extracts. In addition, the acidified methanol extract of the sorghum bran exhibited antimicrobial property at a concentration of 12 mg/mL. A larger inhibition zone was observed against than while the MIC against these two bacteria was 2.2 and 1.1 mg/mL, respectively. This paper presents the first information on the application of ionic liquids as extracting phase for sorghum bran polyphenols and the quantification of such extracts. As evident from the study, each solvent has its own role in the extraction of bioactive compounds. This work also proves that sorghum bran imparts antibacterial activity against foodborne pathogens. Research background. Sorghum bran, although considered as an agricultural waste, is an abundant source of various bioactive compounds. These bioactive compounds require specific extraction with particular solvents and therefore ionic liquid and three different conventional solvents, viz. anhydrous methanol, acidified methanol and water were used in this work. Experimental approach. To evaluate the phytochemicals in the different sorghum bran extracts, total phenol content, flavonoids, condensed tannins and anthocyanins were determined as per standard protocols. Liquid chromatography with tandem mass spectrometry analysis of extracts was also performed for their phenolic profiling. The antioxidant activity of the extracts was estimated via three assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation decolourization assay and Cu2+ reducing antioxidant capacity (CUPRAC) method. The antibacterial activity against two most opportunistic foodborne pathogens: Escherichia coli and Staphylococcus aureus was measured by agar well diffusion assay and minimum inhibitory concentration (MIC) was determined by serial dilution method. Results and conclusions. Ionic liquid extract of sorghum bran gave the highest yield ((14.9±0.7) %), which indicated that various possible interactions like Van der Waals forces, H-bonding, hydrophobic and cation-π bonding can occur when ionic liquid is used as an extractant compared to other conventional solvents, athough total phenol mass fraction expressed as gallic acid equivalents on dry mass basis was only (7.4±0.7) mg/g. The hydrophobicity of the ionic liquid also helped in efficient extraction of condensed tannins ((63.2±2.1) mg/g expressed on dry mass basis), which resulted in significant antioxidant activity of the ionic liquid extract ((85.2±1.2) µmol/g in DPPH assay, (100.8±0.9) µmol/g in ABTS assay and (63.2±1.9) µmol/g in CUPRAC). An interesting revelation reported in this work is the inability of DPPH assay to evaluate the antioxidant activity in acidic environment. The anhydrous methanolic extract of sorghum bran displayed pH sensitivity, making the extract beneficial for certain applications. Qualitative analysis of extracts revealed greater number of phenolic compounds to be present in methanol and distilled water extracts. Moreover, various derivatives of apigenin and luteolin were also observed in all four extracts. In addition, the acidified methanol extract of the sorghum bran exhibited antimicrobial property at a concentration of 12 mg/mL. A larger inhibition zone was observed against Escherichia coli than Staphylococcus aureus, while the MIC against these two bacteria was 2.2 and 1.1 mg/mL, respectively. Novelty and scientific contribution. This paper presents the first information on the application of ionic liquids as extracting phase for sorghum bran polyphenols and the quantification of such extracts. As evident from the study, each solvent has its own role in the extraction of bioactive compounds. This work also proves that sorghum bran imparts antibacterial activity against foodborne pathogens. |
| Audience | Academic |
| Author | Bhattacharya, Bhaswati Tyagi, Varee Wang, Yixiang Saravanan, Chakkaravarthi |
| Author_xml | – sequence: 1 givenname: Varee orcidid: 0000-0003-0615-3510 surname: Tyagi fullname: Tyagi, Varee organization: Department of Basic and Applies Sciences, National Institute of Food Technology Entrepreneurship and Management, Sector - 56, HSIIDC Industrial Estate, Kundli, Sonipat, 131028 Haryana, India – sequence: 2 givenname: Chakkaravarthi orcidid: 0000-0003-2838-3763 surname: Saravanan fullname: Saravanan, Chakkaravarthi organization: Department of Basic and Applies Sciences, National Institute of Food Technology Entrepreneurship and Management, Sector - 56, HSIIDC Industrial Estate, Kundli, Sonipat, 131028 Haryana, India – sequence: 3 givenname: Yixiang orcidid: 0000-0001-8386-7491 surname: Wang fullname: Wang, Yixiang organization: Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste Anne de Bellevue, H9X 3V9 Quebec, Canada – sequence: 4 givenname: Bhaswati orcidid: 0000-0002-0394-3894 surname: Bhattacharya fullname: Bhattacharya, Bhaswati organization: Department of Basic and Applies Sciences, National Institute of Food Technology Entrepreneurship and Management, Sector - 56, HSIIDC Industrial Estate, Kundli, Sonipat, 131028 Haryana, India |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/34084078$$D View this record in MEDLINE/PubMed |
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| CitedBy_id | crossref_primary_10_1016_j_foodchem_2023_136911 crossref_primary_10_1016_j_algal_2022_102773 crossref_primary_10_1016_j_foodchem_2025_142983 crossref_primary_10_3390_metabo14110628 crossref_primary_10_3390_agriculture14040566 crossref_primary_10_1002_app_52442 crossref_primary_10_1007_s10924_022_02642_8 crossref_primary_10_1007_s11130_022_01002_0 crossref_primary_10_1007_s44187_024_00149_w |
| ContentType | Journal Article |
| Copyright | COPYRIGHT 2021 Sveuciliste U Zagrebu 2021. This work is published under https://creativecommons.org/licenses/by-nc-nd/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. This is sourced from HRČAK - Portal of scientific journals of Croatia. 2021 University of Zagreb Faculty of Food Technology and Biotechnology |
| Copyright_xml | – notice: COPYRIGHT 2021 Sveuciliste U Zagrebu – notice: 2021. This work is published under https://creativecommons.org/licenses/by-nc-nd/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. This is sourced from HRČAK - Portal of scientific journals of Croatia. – notice: 2021 University of Zagreb Faculty of Food Technology and Biotechnology |
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| DOI | 10.17113/ftb.59.01.21.6878 |
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| Keywords | antibacterial activity ionic liquid phytochemicals antioxidant activity sorghum bran |
| Language | English |
| License | http://www.ftb.com.hr/info-for-authors/copyright-and-archiving This is an open-access article distributed under the terms of the Creative Commons Attribution (CC BY) 4.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
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| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 content type line 23 AUTHORS’ CONTRIBUTION V. T. performed the analysis, collected data, analysed and interpreted data and drafted the article. C. S. conceptualized the work and helped with the critical revision of the article. Y. W. gave inputs for critical revision of the work and article. B. B. conceptualized and supervised the work, helped with the data analysis and interpretation, provided critical revision of the article along with its editing and final approval of the version to be published |
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| PublicationTitle | Food technology and biotechnology |
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| Publisher | Sveuciliste U Zagrebu Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet University of Zagreb Faculty of Food Technology and Biotechnology |
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| Snippet | Research background. Sorghum bran, although considered as an agricultural waste, is an abundant source of various bioactive compounds. These bioactive... Sorghum bran, although considered as an agricultural waste, is an abundant source of various bioactive compounds. These bioactive compounds require specific... Experimental approach. To evaluate the phytochemicals in the different sorghum bran extracts, total phenol content, flavonoids, condensed tannins and... |
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| SubjectTerms | Acidification Agar Agricultural wastes Analysis Anthocyanin Anthocyanins Antibacterial activity Antibacterial agents antioxidant activity Antioxidants Assaying Bioactive compounds Biological activity Cations Color removal Copper Decoloring Decolorization Dilution Distilled water E coli Escherichia coli Evaluation Flavonoids Foodborne pathogens Free radicals Gallic acid Hydrophobicity ionic liquid Ionic liquids Ions Isoflavones Liquid chromatography Mass spectrometry Methanol Minimum inhibitory concentration Opportunist infection Original Scientific Papers Pathogens Phenolic compounds Phenols Phytochemicals Polyphenols Qualitative analysis Scavenging Scientific equipment and supplies industry Solvents Sorghum sorghum bran Staphylococcus aureus Sulfonic acid Tannins Van der Waals forces |
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| Title | Solvent Dependency of Sorghum Bran Phytochemicals Acting as Potential Antioxidants and Antibacterial Agents |
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