Solvent Dependency of Sorghum Bran Phytochemicals Acting as Potential Antioxidants and Antibacterial Agents

• Published in: Food technology and biotechnology Vol. 59; no. 1; pp. 31 - 43
• Main Authors: Tyagi, Varee, Saravanan, Chakkaravarthi, Wang, Yixiang, Bhattacharya, Bhaswati
• Format: Journal Article
• Language: English
• Published: Croatia Sveuciliste U Zagrebu 01.01.2021; Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: 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

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...