Open AccessCondensed tannin content and antioxidant activity of Hungarian sorghum varieties grown at Research Institute in Karcag
Author(s) -
Róbert Nagy,
Erzsébet Szöllősi,
Piroska Bíróné Molnár,
Eszter Murányi,
Róbert Czimbalmos,
Péter Sípos
Publication year - 2021
Publication title -
acta agraria debreceniensis
Language(s) - English
Resource type - Journals
ISSN - 2416-1640
DOI - 10.34101/actaagrar/1/8467
Subject(s) - tannin , sorghum , dpph , antioxidant , condensed tannin , food science , chemistry , polyphenol , vanillin , antioxidant capacity , proanthocyanidin , horticulture , botany , agronomy , biology , biochemistry
Cereal-based products are one of our main energy sources, and are consumed on a daily basis. One of the weaknesses of wheat based products is their low antioxidant content. Sorghum is a minor cereal, mostly consumed in Africa and Asia. Amongst other phenolic components it contains tannins, which are potent antioxidants and have other positive effect on human health, for example anti-tumor, anti-inflammatory and anti-viral/bacterial effect. We evaluated the tannin content (vanillin-HCL) and antioxidant capacity (DPPH) of sorghum varieties (Alföldi1, Zádor, Foehn, Albita, Albanus) grown in Hungary, with two type of agronomy technology.. Red varieties especially Alföldi1 and Zádor had higher tannin contents than white varieties. The highest condensed tannin content was 1470±73 mg 100g-1 (Control, Alföldi1), 1810±154 mg 100g-1 (Fertilized, Alföldi1), and the highest total antioxidant capacity was 2099±19 mg 100g-1 (Control, Alföldi1) and 2117±26 mg 100g-1 (Fertilized, Alföldi) We found that sorghum type, variety and color influence their tannin and antioxidant contents in general.