Solvent Dependency of Sorghum Bran Phytochemicals Acting as Potential Antioxidants and Antibacterial Agents - Tyagi, Varee; Saravanan, Chakkaravarthi; Wang, Yixiang; Bhattacharya, Bhaswati (Food technology and biotechnology, 2021)
Keywords: 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; United States; India; antibacterial activity; ionic liquid; phytochemicals; antioxidant activity; sorghum bran