Antioxidant and antimicrobial activities of crude sorghum extract

Hyun Young Kil, Eun Soo Seong, Bimal Kumar Ghimire, Ill Min Chung, Soon Sung Kwon, Eun Jeong Goh, Kweon Heo, Myong Jo Kim, Jung Dae Lim, Dokyoung Lee, Chang Yeon Yu

Research output: Contribution to journalArticle

Abstract

Here, we report the antioxidant and antimicrobial activities of sorghum (Sorghum bicolor Moench) extracts prepared from 25 cultivars from South Korea. Four cultivars of sorghum were extracted with methanol, then further fractioned with n-hexane, ethyl acetate, n-butanol, and water. The RC50 (the concentration of antioxidant required to achieve absorbance equal to 50% that of a control containing no antioxidants) value of the DPPH method and reducing power showed higher efficiency in the BuOH layer of all selected cultivars except Neulsusu. The various fractions were then examined for antimicrobial activity by a serial two fold dilution assays using the paper disc method. The methanol extracts showed higher levels of antimicrobial activity than the other fractions. Our results indicate that sorghum extracts could be used as a source of antioxidant and antimicrobial ingredients in the food industry.

Original languageEnglish (US)
Pages (from-to)1234-1239
Number of pages6
JournalFood chemistry
Volume115
Issue number4
DOIs
StatePublished - Aug 15 2009

Keywords

  • Antimicrobial activity
  • Antioxidant activity
  • MeOH extracts
  • Sorghum

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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  • Cite this

    Kil, H. Y., Seong, E. S., Ghimire, B. K., Chung, I. M., Kwon, S. S., Goh, E. J., Heo, K., Kim, M. J., Lim, J. D., Lee, D., & Yu, C. Y. (2009). Antioxidant and antimicrobial activities of crude sorghum extract. Food chemistry, 115(4), 1234-1239. https://doi.org/10.1016/j.foodchem.2009.01.032