Abstract
Sorghum plays an important role in the diet of millions of people in semi-arid regions of sub-saharan Africa, Asia, central America and the middle east. Sorghum grains (feterita) were subjected to processing operations. Ethanolic extraction was done for raw grains, germinated grains, fermented porridge and cooked fermented porridge. All extracts were fractionated to petroleum ether, chloroform and ethyl acetate extracts and also All extracts subjected to phytochemicals profiling, total phenolic contents, antioxidant activity and antimicrobial properties. Thin layer chromatography (TLC) revealed the presence of polyphenols, Flavonoidal acids, coumarin, anthrone, anthraquinones and Terpenoids. Flavonoid mainly accumulated in the ethyl acetate fraction in all extracts before and after fermentation. Flavonoidal acids, coumarin, anthrone and anthraquinones were detected in the chloroform fraction in all extracts before and after fermentation. Terpenoids were accumulated in the petroleum ether fraction. From our finding the fermentation and cooking of the sorghum grains increased the total phenolic contents, the fermented porridge showed the highest phenolic content (305.17 mg GAE/g). The radical scavenging activity of fermented and non-fermented sorghum grain fractions were screened by using 1, 1 diphenyl-2- picrylhydrazyl (DPPH), the ethyl acetate fraction of cooked fermented porridge at a concentration of 1mg/ml had the high inhibition of DPPH radicals (57.33%). Antimicrobial activity of different extracts was recorded against different pathogenic bacteria and fungi, the petroleum ether extract showed antimicrobial activity against Bacillus subtitles and Staphylococcus aureus at concentration of 40mg/ml. These findings proved that fermentation and cooking could increase the bioavailability of phenols, which subsequently may improve the antioxidant and antimicrobial activity so the Sudanese Traditional Hulu-Mur may be a valuable health and nutrition promoting and hence it can consider one of the functional foods.
Highlights
Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions
All extracts were fractionated to petroleum ether, chloroform and ethyl acetate extracts and All extracts subjected to phytochemicals profiling, total phenolic contents, antioxidant activity and antimicrobial properties
These findings proved that fermentation and cooking could increase the bioavailability of phenols, which subsequently may improve the antioxidant and antimicrobial activity so the Sudanese Traditional Hulu-Mur may be a valuable health and nutrition promoting and it can consider one of the functional foods
Summary
Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Might enrich food with essential amino acids, vitamins, mineral and bioactive compounds. There is limited information on the effect of processing on phytochemical compounds, on the phenolic profile, and total antioxidant capacity (TAC) of cereals, like sorghum [2]. Sorghum grains are unusually rich in health-promoting phytochemicals, especially polyphenols, and as they are considered as being health-promoting foods, such as tannins, phenolic acids, anthocyanins, phytosterols and policosanols [3]. The main aim of this study was to determine the effects of fermentation on the phytochemicals of sorghum and the exerted changes in their corresponding biological activities namely antioxidant and antimicrobial activities
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