Flavylium compounds are a well-known family of pigments because they are prevalent in the
plant kingdom, contributing to colors over a wide range from shades of yellow-red to blue in …

Sorghum is the fifth cereal most produced in the world after wheat, rice, maize, and barley. In
some regions, this crop is replacing maize, due to its high yield, resistance to drought and …

The phenolic constituents in Piper betle are well known for their antioxidant potential;
however, current literature has very little information on their stability under the influence of …

Phenolic composition and relative antioxidant activity were investigated in six varieties of
sorghum including pigmented and non-pigmented pericarp varieties. Whole grain sorghum …

Among cereals, sorghum, a gluten-free cereal is a rich source of bioactive polyphenols and
dietary antioxidants. Sorghum polyphenolic compounds were characterized and quantified …

Four selected grains (brown rice, oat, sorghum, and millet) were subjected to germinate and
changes in granule morphology, molecular structure, crystalline structure, and …

The present study reports for the first time the identification and quantification of phenolic
compounds, the antioxidant and antimicrobial activities as well as the in vitro radical …

Abstract Ultrasonic-assisted extraction (UAE), using aqueous ethanol as the solvent, was
firstly applied to extract polyphenolic compounds from red sorghum bran. In this study …

Ultrasound can be applied in fruit juice fermentation as an innovative non-thermal
sterilisation method with product quality-promoting potential. In this study, the qualities …

Physical, chemical, and antioxidant analysis of grain and flour of five sorghum hybrids with
different pericarp color (brown, red, and white) and endosperm texture were conducted to …