Comparison of phenolic compounds and antioxidant capacities of traditional sorghum beers with other alcoholic beverages
2012; Academic Journals; Volume: 11; Issue: 81 Linguagem: Inglês
10.5897/ajb12.2153
ISSN1684-5315
AutoresFatouma Mohamed Abdoul‐Latif, Romaric G. Bayili, Louis-Clément Obame, Imaël Henri Nestor Bassolé, Mamoudou H. Dicko,
Tópico(s)Biochemical and biochemical processes
Resumo’-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid radical) (ABTS •+ ). The average contents of total phenols and proanthocyanidins were 506 µg GAE/ml of dolo and 45 µg APE/ml of dolo, respectively. An average antioxidant capacity was found in 148 µmol of TEAC per litre of dolo or 2.2 µmol of TEAC per gram of dolo. Proanthocyanidins in dolo represent on average, 10% of total phenolic content. Results also showed that the red wines from different brands had higher levels of phenolic content and antioxidant capacities than dolo. Nevertheless, dolo displays higher levels of total phenolic content than lager beers and white wines. Sorghum grains as well as their derived food-products such as local beers are good sources of bioactive compounds comparable to other industrial alcoholic beverages.
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