Abstract
As a C4 energy crop widely planted all over the world, sweet sorghum is mainly used in sugar making and brewing. Fresh sweet sorghum stalks contain many natural ingredients that have antioxidant properties and can significantly inhibit the growth of foodborne pathogens. In this study, the polyphenols in sweet sorghum were extracted by acid ethanol and ion precipitation, and the types of polyphenols were determined by HPLC-MS. The polyphenol content in fresh sweet sorghum stalks was 5.77 mg/g after process optimization with 18 types of phenolic acids identified. The extract had a total antioxidant capacity of 9.4 μmol Trolox/mL. Polyphenol extract of sweet sorghum displayed antibacterial activity against Staphylococcus aureus, Escherichia coli, Listeria spp., and Salmonella spp. The extract increased the conductivity of cell suspensions by destroying the membrane structure, resulting in leakage of cell electrolytes. Changes in bacterial morphology and internal structure were indicated. The data describe an optimized process to extract polyphenols from sweet sorghum stalks and the methodology to identify the major components within the extract. The data provide a novel option for the comprehensive utilization of fresh sweet sorghum stalks.
Highlights
Polyphenols are a natural product in plants that are widely distributed
3.1.1 Single Factor Test First, we studied the extraction rate of polyphenols from fresh sweet sorghum stems using a single factor experiment
The findings indicated that a certain volume of acid ethanol solution promoted the dissolution of polyphenols in the extraction process
Summary
Polyphenols are a natural product in plants that are widely distributed. They can be obtained in large yields (Daglia, 2012). The structures of polyphenols are diverse and include phenolic substances with phenolic hydroxyl groups on a single benzene ring and highly polymerized phenolic substances (Cheynier, 2005). Despite the diversity, they have the same characteristic of potent biological activities, which include antioxidant and antibacterial activities (Crozier et al, 2009). In terms of chemical structure, polyphenols can be considered as substances with one or more hydroxyl groups on an aromatic compound. They can be divided into flavone (flavonoids, flavanols, anthocyanins, flavanols, etc.) and flavonoids (coumarin, caffeic acid, and ferulic acid).
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