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1000 Titel
  • Triacylglycerol, fatty acid, and phytochemical profiles in a new red sorghum variety (Ji Liang No. 1) and its antioxidant and anti‐inflammatory properties
1000 Autor/in
  1. Zhang, Yaqiong |
  2. Li, Ming |
  3. Gao, Hang |
  4. Wang, Bo |
  5. Tongcheng, Xu |
  6. Gao, Boyan |
  7. Yu, Liangli Lucy |
1000 Erscheinungsjahr 2019
1000 Publikationstyp
  1. Artikel |
1000 Online veröffentlicht
  • 2019-02-05
1000 Erschienen in
1000 Quellenangabe
  • 7(3):949-958
1000 Copyrightjahr
  • 2019
1000 Lizenz
1000 Verlagsversion
  • https://doi.org/10.1002/fsn3.886 |
1000 Ergänzendes Material
  • https://onlinelibrary.wiley.com/doi/suppl/10.1002/fsn3.886 |
1000 Publikationsstatus
1000 Begutachtungsstatus
1000 Sprache der Publikation
1000 Abstract/Summary
  • In this study, a new red sorghum variety (Ji Liang No. 1) was investigated for its triacylglycerol (TAG) and fatty acid profiles, carotenoid and tocopherol compositions, total phenolic, total flavonoid and phenolic acid contents, and antioxidant and anti‐inflammatory properties. A total of 17 TAGs were identified in the red sorghum oil. Linoleic and oleic acids were the primary fatty acids, contributing more than 80% of the total fatty acids. β‐Carotene was the primary carotenoid at a level of 26.14 μg/g. α‐, γ‐, and δ‐tocopherols were at levels of 0.19, 4.08, and 0.10 μg/g, respectively. Moreover, acetone–water (60:40, v/v) extract of the red sorghum exhibited the greatest total phenolic content of 2.77 mg GAE/g and total flavonoid content of 5.44 mg RE/g. The extract had scavenging capacities against DPPH, ABTS+, and peroxyl radicals and suppressed LPS stimulated IL‐1β, IL‐6, and COX‐2 mRNA expressions in a dose‐dependent manner. Ferulic, p‐coumaric, isoferulic, and p‐hydroxybenzoic acids were found in the red sorghum, with ferulic acid as the predominant phenolic acid and mostly in an insoluble bound form. These data indicated a potential utilization of the red sorghum in health‐promoting functional food or supplemental products.
1000 Sacherschließung
lokal red sorghum
lokal anti‐inflammation
lokal antioxidant
lokal phenolic
lokal triacylglycerol
1000 Fächerklassifikation (DDC)
1000 Liste der Beteiligten
  1. https://frl.publisso.de/adhoc/uri/WmhhbmcsIFlhcWlvbmc=|https://frl.publisso.de/adhoc/uri/TGksIE1pbmc=|https://frl.publisso.de/adhoc/uri/R2FvLCBIYW5n|https://frl.publisso.de/adhoc/uri/V2FuZywgQm8=|https://frl.publisso.de/adhoc/uri/VG9uZ2NoZW5nLCBYdQ==|https://orcid.org/0000-0003-4866-9988|https://frl.publisso.de/adhoc/uri/WXUsIExpYW5nbGkgTHVjeQ==
1000 Label
1000 Förderer
  1. National Basic Research Program of China (973 Program) |
  2. Beijing Technology and Business University |
  3. Beijing Advanced Innovation Center for Food Nutrition and Human Health |
1000 Fördernummer
  1. 2018YFD0400600
  2. -
  3. -
1000 Förderprogramm
  1. -
  2. -
  3. -
1000 Dateien
1000 Förderung
  1. 1000 joinedFunding-child
    1000 Förderer National Basic Research Program of China (973 Program) |
    1000 Förderprogramm -
    1000 Fördernummer 2018YFD0400600
  2. 1000 joinedFunding-child
    1000 Förderer Beijing Technology and Business University |
    1000 Förderprogramm -
    1000 Fördernummer -
  3. 1000 joinedFunding-child
    1000 Förderer Beijing Advanced Innovation Center for Food Nutrition and Human Health |
    1000 Förderprogramm -
    1000 Fördernummer -
1000 Objektart article
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1000 @id frl:6424666.rdf
1000 Erstellt am 2020-12-08T13:17:15.868+0100
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1000 Bearbeitet von 286
1000 Zuletzt bearbeitet 2020-12-10T12:49:43.505+0100
1000 Objekt bearb. Thu Dec 10 12:49:14 CET 2020
1000 Vgl. frl:6424666
1000 Oai Id
  1. oai:frl.publisso.de:frl:6424666 |
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