Exploring anthocyanins, antioxidant capacity and α-glucosidase inhibition in bran and flour extracts of selected sorghum genotypes

Author:

Kumari Palety KiranORCID,Umakanth A.V.,Narsaiah T. Bala,Uma Addepally

Funder

CSIR HRDG

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference40 articles.

1. Phenolic compound of Benin's red sorghum and their antioxidant Properties Asian;Agbangnan;Journal of Pharmaceutical and Clinical Research,2013

2. Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content;Anunciacao;Food Chemistry,2017

3. Properties of 3-deoxyanthocyanins from sorghum;Awika;Journal of Agricultural and Food Chemistry,2004

4. Anthocyanins from black sorghum and their antioxidant properties;Awika;Food Chemistry,2005

5. Accelerated solvent extraction of phenolic compounds from sorghum brans;Barros;Journal of Cereal Science,2013

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