Comparison of Content in Phenolic Compounds, Polyphenol Oxidase, and Peroxidase in Grains of Fifty Sorghum Varieties from Burkina Faso
Analysis of fifty sorghum [Sorghum bicolor (L.) Moench] varieties used in Burkina Faso showed that they have different contents of phenolic compounds, peroxidase (POX), and polyphenol oxidase (PPO). Most of the varieties (82%) had a tannin content less than 0.25% (w/w). POX specific activity was hig...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2002-06, Vol.50 (13), p.3780-3788 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Dicko, Mamoudou H Hilhorst, Riet Gruppen, Harry Traore, Alfred S Laane, Colja van Berkel, Willem J. H Voragen, Alphons G. J |
| description | Analysis of fifty sorghum [Sorghum bicolor (L.) Moench] varieties used in Burkina Faso showed that they have different contents of phenolic compounds, peroxidase (POX), and polyphenol oxidase (PPO). Most of the varieties (82%) had a tannin content less than 0.25% (w/w). POX specific activity was higher than the monophenolase and o-diphenolase specific activities of PPO. For POX, there was a diversity of isoforms among varieties. No clear correlation could be made between the quantitative composition of the grain in phenolics, PPO, and POX, and resistance of plant to pathogens. In general, varieties good for a thick porridge preparation (“tô”) had low phenolic compounds content and a medium POX activity. From the red varieties, those used for local beer (“dolo”) had a high content in phenolic compounds and PPO, and a low POX activity. The variety considered good for couscous had a low POX content. The characteristics might be useful as selection markers for breeding for specific applications. Keywords: Phenolic compounds; tannins; polyphenol oxidase; peroxidase, sorghum |
| doi_str_mv | 10.1021/jf011642o |
| format | Article |
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From the red varieties, those used for local beer (“dolo”) had a high content in phenolic compounds and PPO, and a low POX activity. The variety considered good for couscous had a low POX content. The characteristics might be useful as selection markers for breeding for specific applications. Keywords: Phenolic compounds; tannins; polyphenol oxidase; peroxidase, sorghum</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf011642o</identifier><identifier>PMID: 12059160</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Agronomy. Soil science and plant productions ; Biological and medical sciences ; Burkina Faso ; Catechol Oxidase - analysis ; Cereal and baking product industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; Genetics and breeding of economic plants ; Hydrolyzable Tannins - analysis ; Peroxidase - analysis ; Phenols - analysis ; Poaceae - chemistry ; Varietal selection. 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H</creatorcontrib><creatorcontrib>Voragen, Alphons G. J</creatorcontrib><title>Comparison of Content in Phenolic Compounds, Polyphenol Oxidase, and Peroxidase in Grains of Fifty Sorghum Varieties from Burkina Faso</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Analysis of fifty sorghum [Sorghum bicolor (L.) Moench] varieties used in Burkina Faso showed that they have different contents of phenolic compounds, peroxidase (POX), and polyphenol oxidase (PPO). Most of the varieties (82%) had a tannin content less than 0.25% (w/w). POX specific activity was higher than the monophenolase and o-diphenolase specific activities of PPO. For POX, there was a diversity of isoforms among varieties. No clear correlation could be made between the quantitative composition of the grain in phenolics, PPO, and POX, and resistance of plant to pathogens. In general, varieties good for a thick porridge preparation (“tô”) had low phenolic compounds content and a medium POX activity. From the red varieties, those used for local beer (“dolo”) had a high content in phenolic compounds and PPO, and a low POX activity. The variety considered good for couscous had a low POX content. The characteristics might be useful as selection markers for breeding for specific applications. Keywords: Phenolic compounds; tannins; polyphenol oxidase; peroxidase, sorghum</description><subject>Agronomy. Soil science and plant productions</subject><subject>Biological and medical sciences</subject><subject>Burkina Faso</subject><subject>Catechol Oxidase - analysis</subject><subject>Cereal and baking product industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Genetics and breeding of economic plants</subject><subject>Hydrolyzable Tannins - analysis</subject><subject>Peroxidase - analysis</subject><subject>Phenols - analysis</subject><subject>Poaceae - chemistry</subject><subject>Varietal selection. 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Soil science and plant productions</topic><topic>Biological and medical sciences</topic><topic>Burkina Faso</topic><topic>Catechol Oxidase - analysis</topic><topic>Cereal and baking product industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Genetics and breeding of economic plants</topic><topic>Hydrolyzable Tannins - analysis</topic><topic>Peroxidase - analysis</topic><topic>Phenols - analysis</topic><topic>Poaceae - chemistry</topic><topic>Varietal selection. Specialized plant breeding, plant breeding aims</topic><topic>Yield, quality, earliness, varia</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dicko, Mamoudou H</creatorcontrib><creatorcontrib>Hilhorst, Riet</creatorcontrib><creatorcontrib>Gruppen, Harry</creatorcontrib><creatorcontrib>Traore, Alfred S</creatorcontrib><creatorcontrib>Laane, Colja</creatorcontrib><creatorcontrib>van Berkel, Willem J. 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No clear correlation could be made between the quantitative composition of the grain in phenolics, PPO, and POX, and resistance of plant to pathogens. In general, varieties good for a thick porridge preparation (“tô”) had low phenolic compounds content and a medium POX activity. From the red varieties, those used for local beer (“dolo”) had a high content in phenolic compounds and PPO, and a low POX activity. The variety considered good for couscous had a low POX content. The characteristics might be useful as selection markers for breeding for specific applications. Keywords: Phenolic compounds; tannins; polyphenol oxidase; peroxidase, sorghum</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>12059160</pmid><doi>10.1021/jf011642o</doi><tpages>9</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2002-06, Vol.50 (13), p.3780-3788 |
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| subjects | Agronomy. Soil science and plant productions Biological and medical sciences Burkina Faso Catechol Oxidase - analysis Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology Genetics and breeding of economic plants Hydrolyzable Tannins - analysis Peroxidase - analysis Phenols - analysis Poaceae - chemistry Varietal selection. Specialized plant breeding, plant breeding aims Yield, quality, earliness, varia |
| title | Comparison of Content in Phenolic Compounds, Polyphenol Oxidase, and Peroxidase in Grains of Fifty Sorghum Varieties from Burkina Faso |
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