See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/236340933

Optimization of the Extraction of Sorghum's Polyphenols for Industrial

Production by Membrane Processes

Article · April 2012

CITATIONS READS

28 525

6 authors, including:

C. Pascal Agbangnan D. Anna Chrostowska

University of Abomey-Calavi Université de Pau et des Pays de l'Adour
131 PUBLICATIONS 880 CITATIONS 115 PUBLICATIONS 1,831 CITATIONS

SEE PROFILE SEE PROFILE

Eric Fouquet Dominique K C Sohounhloue

Université Bordeaux 1 University of Abomey-Calavi
149 PUBLICATIONS 5,231 CITATIONS 212 PUBLICATIONS 2,708 CITATIONS

SEE PROFILE SEE PROFILE

All content following this page was uploaded by C. Pascal Agbangnan D. on 05 June 2014.

The user has requested enhancement of the downloaded file.

 Research Journal of Recent Sciences _________________________________________________ ISSN 2277-2502
Vol. 1(4), 1-8, April (2012) Res.J.Recent Sci.

Optimization of the Extraction of Sorghum's Polyphenols for Industrial

Production by Membrane Processes
Pascal C. Agbangnan D.1, Christine Tachon2, Justine Dangou1, Anna Chrostowska2, Eric Fouquet3 and
Dominique C.K. Sohounhloue1
1
Laboratoire d’Etude et de Recherche en Chimie Appliquée (LERCA), Ecole Polytechnique d'Abomey-Calavi (EPAC), Université d'Abomey-
Calavi (UAC), 01 BP 2009 Cotonou, REPUBLIC OF BENIN
2
Institut Pluridisciplinaire de Recherche sur l’Environnement et les Matériaux (IPREM), Université de Pau et des Pays de l’Adour (UPPA), UMR
5254 Technopole Hélioparc, 2 avenue du président d’Angot 64053 PAU Cedex, FRANCE
3
Institut des Sciences Moléculaires (ISM), Université de Bordeaux 1, CNRS UMR 5255 Batiment A12, 351 cours de la libération, 33405
TALENCE cedex, FRANCE

Available online at: www.isca.in

(Received 17th January 2012, revised 19th March 2012, accepted 22nd March 2012)
Abstract
For a large-scale production of sorghum’s polyphenols for food and medicine by membrane processes, different extraction
parameters (temperature, duration and nature of solvent) were optimized. For a production in respect of environmental
standards to an extrapolation of technology to the semi-industrial scale in the developing countries, 14 hours of extraction with
magnetic or mechanical stirring at room temperature with a ratio of 1g of solids per 150 ml of water and a neutral pH were
selected as optimum extraction conditions

Keywords: Sorghum caudatum, foliar sheath, temperature, solvent, polyphenols, extraction.

Introduction industries and provide crude extracts containing more than 80%
anthocyanins33.
Several studies revealed the sorghum richness in phenolic
compounds1-10 and their impact on human health4,11-17. But the In the present work, the objective of extracting the polyphenolic
extraction of plant polyphenols, especially from red sorghum is compounds in sorghum is to obtain extracts of polyphenols that
undoubtedly the most difficult technological operation in the can be used as ingredients in industrial circuits manufacturing of
production of these secondary metabolites. To overcome the various bioproducts, as well health products (medicine,
instability of anthocyanin, polyphenols dual functions (natural pharmaceuticals, and cosmetics) and nutritional products. Thus,
dyes and molecules with biological activities), in neutral or the chemical nature of the extraction medium and conditions for
alkaline solution, the extraction solutions are often acidified. implementation of the solid-liquid extraction must be
Methanol18, ethanol19-21 and water22, either alone or in mixture, compatibles with unitary technological operations that we plan
acidified with various acids are commonly used as extraction to use for production testing at the pilot scale. The envisaged
solutions23-26. Acidified methanol seems to be the best extraction process must also be able to be operated in a least requiring
solvent and would be 20% more effective than ethanol and 73% technical environment and which is compatible with certain
more effective than water27. According to Metivier's studies in existing technological conditions in developing countries,
1980 on the pulp of the wine28 the most effective acids with producers of the vegetable (Africa) where this process and the
methanol are citric acid 5% and hydrochloric acid 10%. Higher associated know-how could be transferred to an local small and
concentrations of HCl do not allow more important extraction, medium-size enterprises (SME). Total elimination of organic
but rather decreases the rate of extraction, probably due to solvent in the extraction process would be an ideal condition for
hydrolysis of anthocyanin into aglycones, which, much less a production at low cost while meeting the requirements of the
stable, may be degraded into colorless compounds (chalcones) standard organic solvent. Moreover, in order to make the
resulting in a loss of color of the medium29-30. process as inexpensive as possible while respecting the
enforcement objectives of the finished product, a compromise
Among the solvents commonly used for the extraction of must be sought in energy expenditure, time of extraction,
polyphenols of sorghum we can mention the acidified methanol, technology implement and the nature of acid or base used. The
the acetone/water (7/3)31. More recently in 2010, Khalil et al32 search for optimal conditions for extraction must be done under
used the butane-1,3-diol/ethanol to extract a new natural these constraints of technical objectives and market targeted.
phenolic compound. In the food industry, the use of methanol as
an extraction solvent is forbidden due to its toxicity. Aqueous
solutions containing 300-1000 ppm of SO2 are also used in these

International Science Congress Association 1

Research Journal of Recent Sciences ______________________________________________________________ ISSN 2277-2502
Vol. 1(4), 1-8, April (2012) Res. J. Recent Sci.

Material and Methods 2.5 Variation of extrcation solvent

Plant Material: Samples of leaf sheath of Benin red sorghum 2 M25

Absorbance
(Sorghum caudatum L.) were harvested from "Kpakpassa", a 1.5
village at 12 km from the city of Savalou in the center of Benin. M75
1
A specimen was deposited at the National Herbarium at the M50
Faculty of Science and Technic, Abomey-Calavi University. 0.5
After collection, the samples were dried away from sunlight 0
until stabilization of their mass and then cut and ground in 250 450 650
powder to allow good penetration of the extraction solvent. wavelength λ (nm)
Figure- 1
Methods: In the context of our studies, the conditions for UV/Visible spectra of methanolic extracts at different
polyphenol’s extraction at laboratory scale, from the leaf sheath proportions of alcohol
of Sorghum caudatum were defined in anticipation of use of
For a substitution of methanol by ethanol, the efficiency of the
membrane technologies conditions for extraction-concentration
two solvents was compared.
and physical characteristics of materials commonly used in
these industrial production units. Thus, the chemical nature of 3
extraction solvents and acidity were carefully selected in
accordance with the usual industrial equipment (tubing, pumps, E25 pH = 1
2
sensors) and production standards in the food industry.

Absorbance
M25 pH = 1
An aliquot of 1 g of powder is put under slightly magnetic 1
stirring (150 rpm) at cold with a volume V (ml) of extraction
solution acidified or not for 2 h at room temperature (20 at
25°C). For choosing of extraction medium we compared the 0
250 350 450 550 650 750
extraction at different pH environments in hydroalcoholic and Wavelength λ (nm)
aqueous medium. According to Extraction protocols published
in the literature37-39, methanol (M) and ethanol (E) were chosen 0.4
M50 pH2
as alcohols in proportions: 75% (M75, E75), 50% (M50, E50)
Absorbance

0.3
and 25 % (M25, E25) in water. A mineral acid, phosphoric acid, E50 pH2
0.2
was used at low concentrations, because it is no health risk and
on the stability of the desired pigments (anthocyanins). This 0.1

acid also has the advantage of being less aggressive for the 0
equipment that we plan to use for large scale production. The 250 350 450 550 650 750
Wavelength λ (nm)
extracts are then filtered and analyzed by UV/Visible
spectrophotometry between 250 and 750 nm. The total phenolic 0.6
content was estimated by Folin-Ciocalteu method34, while M75 pH3
aluminum trichloride method35 was used to quantify the 0.4
Absorbance

flavonoids. The anthocyanins determination was performed E75 pH3

using the method of Ribereau et al36 based on their property to 0.2
be transformed in colorless derivates by the action of certain 0
reagents such as bisulphite ions. 250 350 450 550 650 750
Wavelength (λ)
Results and Discussion Figure-2
UV/Visible spectra of extracts obtained by magnetic stirring
Choice of extraction medium: Extractions realized in aqueous in EtOH/H2O/H+ and MeOH/H2O/H+ at different pH
methanol at pH =1 and pH =2 leads to similar UV/Visible
spectra (Figure1). The two absorption bands at 280 nm and 470- Whatever the type of alcohol used, the results are nearly
502 nm are respectively attributed to total phenolic identical about the nature of the molecules extracted
compounds40 and to 3-desoxyanthocyanins. Indeed, according to (overlapping curves) with an extraction yield slightly better with
the literature, the family of 3-desoxyanthocyanins is ethanol above 50% at pH 2 (figure 2). These results are
characterized by its wavelength of maximum absorption and a consistent with the colors of the extracts obtained. But the use of
bathochromic shift with increasing pH41. The M75 UV/Visible organic solvents is limited to non-toxic solvents and a residual
spectrum differs from two previous by the appearance of a third proportion of 25 to 33% by the europeenne regulations42 for
absorption band around 360 nm corresponding to flavonols. We formulations in cosmetics and the production of food additives;
note here that the extraction rate is even higher than the we chose to compare the performance of the two alcohols
proportion of methanol is important. staying within the limit of 25% and by varying the pH.

International Science Congress Association 2

Research Journal of Recent Sciences ______________________________________________________________ ISSN 2277-2502
Vol. 1(4), 1-8, April (2012) Res. J. Recent Sci.

3
The results show that 50% ethanol gave the best extraction rate
E25 pH = 1 (figure 4). This observation was confirmed by mass balance
2
(figure 5). Pure ethanol gave the lowest extraction efficiency.
Absorbance

M25 pH = 1
1
The mixtures ethanol/water (50/50) and (25/75 and 75/25) are
respectively 11 times and 4 times more efficient than pure
0 alcohol.
250 350 450 550 650 750
Wavelength λ (nm)
For the effect of pH, aqueous ethanol 25% was used to compare
0.5 three acid pH and neutral pH.
0.8
Absorbance

0.4 E25 pH2

0.3 0.7
pH1
0.2 M25 pH2
0.6

Absorbance
0.1 pH2
0.5
0
250 350 450 550 650 750 0.4 pH3
Wavelength λ (nm) 0.3
pH7
0.2
0.5
0.1
Absorbance

0.4 E25 pH3

0.3 0
200 300 400 500 600 700 800
0.2 M25 pH3 Wavelength λ (nm)
0.1 Figure 6
0
250 350 450 550 650 750
Effect of pH on polyphenols extraction by ethanol 25%
Wavelength λ (nm)
Figure-3 Table 1
Effect of solvent extraction at different pH Wavelengths of maximum absorption and families of
The replacement of methanol by ethanol in water in the same compounds corresponding
proportions and at the same pH shows spectra with similar pH λmax (nm) Families of compound
absorption bands in both ranges: UV and visible range and a 280 Total Polyphenols
perfect superposition of the spectra recorded at pH = 1 and pH = neutre 310 Phenylpropanoids
3 (Figure3). In conclusion, the hydroalcoholic extract of the leaf 405 Flavones
sheath of sorghum in acid does not depend on pH and leads to 520 Anthocyanins
the same families of phenolic compounds. In this case, ethanol 280 Total Polyphenols
is revealed slightly more efficient than methanol. This acide 310 Phenylpropanoids
efficiency, coupled with its lower toxicity led us to choose 470 3-Deoxyanthocyanins
ethanol for more detailed studies. Thus, we tested the effect of
the proportion of ethanol and pH on the extraction of phenolic At neutral pH, there are four main absorption bands
compounds. corresponding to four families of polyphenols as indicated in
2.5 E25: EtOH/H2O (1/3) table 1. But at acidic pH there is the replacement of two
2 E50: EtOH/H2O (1/1) absorptions in the visible (405 nm and 520 nm) with a main
absorption at 470 nm characteristic of 3-deoxyanthocyanins
Absorbance

1.5 E75: EtOH/H2O (3/1)

E100: EtOH
with a shoulder at 405 nm. This observation is due to hydrolysis
1
groups (possibly acyl and oside) related to the basic skeleton of
0.5 a family of 3-desoxyanthocyanins. We suspect the presence of
0 apigenidin which is the main anthocyanin identified in sorghum
250 350 450 550
Wavelength  (nm)
650 750 seed30. Otherwise, we notice a high value of absorbances
recorded at pH=1 with regard to pH=2 and pH=3 (Figure6); this
80 could be due to hydrolysis further connections when the acidity
60
increases. It is necessary to note that the studies of Revilla and
al. have shown that high concentrations lead to acid hydrolysis
Extraction rate

40 of anthocyanins, specifically acylated anthocyanins. These

68
20 authors also indicate that some neutral solvents are as good as
16 15 acidified solvents for the extraction of anthocyanins. Ethanol
0 6
EtOH 25% EtOH 50% EtOH 75% EtOH 100%
can be chosen between 25% and 50% in water for solvent
Pourcentage of alcohol extraction. The variation of pH would select the desired color of
Figure-4 the pigment. But ethanol extract gives a very low solubility
Effect of ethanol proportion on extraction at pH 7 limiting the use of the finished product. This added to the basic

International Science Congress Association 3

Research Journal of Recent Sciences ______________________________________________________________ ISSN 2277-2502
Vol. 1(4), 1-8, April (2012) Res. J. Recent Sci.

objectives led us to test the aqueous medium without organic 0.6

Anth Flav Phén poly
solvent for extraction. 0.5

0.4

Extraction rate
Aqueous extraction at different pH: The extraction is carried
out in phosphoric acid solutions at different pH (pH = 1, 2 and 0.3

3) and in water at neutral pH (pH = 7). To test the conditions 0.2

and traditional craft used by people at the base, three basic pH 0.1
were compared to neutral pH. The base used here is potassium
0
hydroxide. 0 5 10 15 20 25 30 35
time (h)
2.5
H3PO4/H2O pH = Anth = Anthocyanins; Flav = Flavonoids;
1 (1mm)
2 Phen = Phnylpropanoides; poly = Total Polyphenols
H3PO4/H2O pH =
2 (1mm) Figure-9
Absorbance

1.5
H3PO4/H2O pH =
Kinetics of sorghum polyphenols extraction
1 3 (1mm)
We note that the extraction rate increases with time, regardless
H2O pH = 7,54
0.5 (1mm) of the family of phenolic compounds considered, until 14h and
then becomes almost constant (figure 9). After stirring for 24 h,
0
250 300 350 400 450 500 550 600 650 700 750 the rate of extracted compounds fall at all the families of
Wavelength  (nm) phenolic compounds extracted. So, we can retain 14h as stirring
Figure-7 time enough for a good extraction yield at lower cost. However,
Effect of pH on the extraction in aqueous acidified solution this period may be extended to 24 hours without risk of
degradation of compounds extracted.
18
16 H20 pH = 7,54 (1mm)
14
Choice of extraction temperature: The extractions were
12 KOH/H2O pH = 9 (1mm) performed in a thermostat bath at different temperatures and the
10 results were presented in figures 10 and 11.
Absorbance

KOH/H2O pH = 11 (1mm)
8
6 2.5 Extract at 30°C
KOH/H2O pH = 13 (1mm)
4 Extract at 50°C
2
Absorbance

2 Extract at 60°C
0 1.5
Extract at 25°C
250 300 350 400 450 500 550 600 650 700 750
Wavelength  (nm) 1 Extract at 40°C
Figure-8 0.5
Extract at 80°C
Effect of pH on the extraction in aqueous alkaline solution
0
250 350 450 550 650 750
At neutral pH, water extracts more anthocyanins and flavones in Wavelength λ (nm)
unhydrolyzed form (figure 7). These results are in agreement Figure-10
with those obtained previously using 25% ethanol. From neutral UV-visible spectrum of leaf sheath extracts at different
pH (pH 7) until pH= 11 the spectra are perfectly superimposable temperatures
both in the UV than in the visible (figure 8). The same families
of phenolic compounds are extracted. But in strongly basic pH Total polyphenol Flavones
5
Flavonoids Anthocyanins
(pH = 13) the spectral shape changes, suggesting the extraction
4
of other families of compounds. But extraction in neutral
Extraction rate

medium followed by a modification of pH of the filtered extract 3

gave similar results to those found when the extraction is
2
performed directly to pH considered. The extracted compounds
are similar regardless of the pH but undergo structural 1
modifications when the pH changes. Then we retain in light of 0
all these data that water at neutral pH would be the best solvent 0 20 40 60 80 100
for extracting polyphenols from the leaf sheath of red sorghum Température (°C)
for improved profitability of production in compliance with the Figure-11
requirements of the standards in the field application of these Extraction rate at different temperatures
extracts. These results show an increase in extraction rate according to
temperature without degradation of the compounds in the
Selection of extraction time (kinetics of extraction): In this temperature range tested. The sorghum polyphenols are stable
section, the extraction rate was evaluated over time for 30 hours. up to 100°C and this is a huge advantage for the use of the

International Science Congress Association 4

Research Journal of Recent Sciences ______________________________________________________________ ISSN 2277-2502
Vol. 1(4), 1-8, April (2012) Res. J. Recent Sci.

`finished product if we know that the thermosensitivity of The yield increases with the extraction temperature showing a
polyphenols and more particularly that of anthocyanins is the good correlation between the results of spectrometric analysis,
bottleneck for industrials in the use of these natural pigments in metering and those given by the mass balance. The increase in
food. This heat resistance offers a second advantage in temperature therefore exerts a positive effect on the extraction,
technology and could minimize the use of the heat exchanger in but the implementation of these temperatures requires a
the industrial process of extraction. financial cost. The final objective of optimization is to
extrapolate the technology on an industrial or semi-industrial
Evaluation of temperature effect upon reflux heating: The scale applicable in the southern countries already deficient in
recorded results are identical, showing an increase in the rate of energy, so we recommend a longer extraction time to an
extraction of different families of compounds depending on the increase in temperature.
temperature and confirm the stability of compounds extracted
(figures 12 and 13). Effect of agitation on the kinetics of extraction: Two sets of
extraction were carried out: one under stirred and one without
Parallel to the spectrometric analysis, a mass balance was agitation. The kinetics was followed for 14 h which represents
performed to determine the mass yield of the extraction in the time of maximum stirring extraction (Figure15).
function of temperature. The results are given in figure 14. 0.5 0.5
1

Rate without stirring

0.4 0.4
0.9 63°C 80°C 94°C

Rate with stirring

0.8
0.7 0.3 0.3
0.6
absorbance

0.5 0.2 0.2

0.4
0.3 0.1 0.1
0.2
0.1
0 0
0
250 350 450 550 650 750 0 5 time (h) 10 15
Anth without stirring Flav
Wavelength λ (nm) poly Anth
Flav without stirring Poly without stirring
Figure 12
UV-visible spectrum of extracts obtained at different Figure 15: Effect of agitation on sorghum polyphenols
temperatures in refluxing extraction

1 63°C 80°C 94°C Without agitation, the concentration of anthocyanin and

flavones reached a maximum at 8h while the total polyphenol
Extraction rate

0.8
0.6 increases more after nearly 6 hours of extraction. From 8 to 24
0.4 hours of extraction, the anthocyanin and total polyphenols
0.2 concentration is no longer increasing. When we realized the
0
extraction with magnetic stirring, the concentrations of the three
families of polyphenols reach their maximum after 14h. These
rates are maintained up to 24 hours, and then falls after.

Influence of ultrasound: We used a unit with an output of 500

Figure 13 Watts and frequency 20KHz (SONICS Vibra Cell, Model VC
Extraction rate of different phenolic compounds families 505) equipped with a probe 13 mm titanium alloy. The
depending on the temperature optimized conditions above have been applied; an ice bath was
used to prevent the temperature rise during the extraction. The
0.35 amplitude was set at 70% of the total power of the device. The
Extraction rate (%)

0.3 kinetics of extraction was monitored for 16 minutes with 8

0.25 minutes of effective application of the pulsed ultrasound
0.2 because the total irradiation time is double the effective
0.15 sonication time.
0.1
0.05 The extraction times by sonication to get the same performance
0
as 4h and 6h extraction by magnetic stirring are approximately 6
63°C 80°C 94°C minutes for anthocyanins and 8 minutes for other families of
phenolic compounds. This indicates a reduction of extraction
Figure 14 time of over 70%. Ultrasound is therefore a complementary
Extraction yield as a function of temperature technology to conventional extraction techniques and improves

International Science Congress Association 5

Research Journal of Recent Sciences ______________________________________________________________ ISSN 2277-2502
Vol. 1(4), 1-8, April (2012) Res. J. Recent Sci.

the penetration of the extraction solution in solid matrices to be distilled water (50ml, 100ml, 150ml and 200ml) with stirring for
extracted by generating an intense molecular agitation 2 hours. The results indicate that the quantity of phenolic
(cavitation) within it. But the implementation of this technology compounds extracted increases with the ratio (dry matter
is not without drawbacks. It implies a financial cost and mass/extraction solvent volume) until (1g/150ml) then becomes
therefore requires technical knowledge which are difficult to constant whatever is the family of phenolic compounds
have in developing countries, targets of the operation of the considered (figure17). We shall preserve this value of ratio
extraction technique optimized. In addition, the temperature (1/150) that these conditions are the most optimal for the
control during the extraction involves an additional cost that maximal extraction of all the families of compounds
may make the process expensive in the short term. The polyphénoliques present in the sorghum.
application of this technology for large-scale extraction is to
study at financial point before its inclusion in the final process. Because the majority of solvent of extraction is destined to be
At this stage of our study, extraction with magnetic stirring is eliminated after extraction, the use of large amounts of solvent
used. would require an expenditure greater energy at the concentration
0.45
a b c d step and would make the process more expensive.
0.4
0.35
0.3 Conclusion
Extraction rate

0.25
0.2 As we can observed through this work devoted to the study of
0.15
0.1
different parameters to optimize the production of polyphenols
0.05 from the leaf sheath of red sorghum from Benin, the extraction
0 operation is the most delicate and determines in large part, the
0 2 4 time (min)6 8 10
financial cost of the production process. For a best extraction
a = anthocyanins; b = Flavonoids; yield by an extraction process easy to implement in the Southern
c = Phnylpropanoides; d = Total Polyphenols countries, while respecting the standards of quality and the
Figure 16 environment, we found 14 hours of extraction with magnetic or
Kinetics of sorghum polyphenols extraction under ultrasound mechanical stirring at room temperature with a ratio of 1 g of
dry matter per 150 ml of water and a neutral pH. These
The application of ultrasound does not change the nature of the parameters will be used for trying on a pilot scale for a reliable
phenolic extracts (Figure16 and table2). The same families of extrapolation of scaling for production of concentrated
molecules were detected during extraction by magnetic stirring. polyphenols of sorghum at a semi-industrial scale for SMEs and
SMIs located in the southern countries.
Choice of ratio: dry matter mass / extraction solvent
volume: 1 g of dry ground was extracted in different volumes of

Table-2
Kinetics of extraction of different phenolic compounds families compared to ultrasonic extraction with magnetic stirring
Ultrasound Magnetic agitation
Time (min) Extraction rate Time (h) Extraction rate
2 0,09 2 0,11
Anthocyanins 4 0,13 4 0,15
6 0,15 6 0,16
8 0,15 8 0,17
2 0,13 2 0,15
4 0,19 4 0,19
Flavones 6 0,20 6 0,21
8 0,21 8 0,25
2 0,16 2 0,17
Phenylpropanoids 4 0,21 4 0,21
6 0,23 6 0,24
8 0,24 8 0,25
2 0,25 2 0,30
Total Polyphenols 4 0,34 4 0,36
6 0,37 6 0,39
8 0,38 8 0,44

International Science Congress Association 6

Research Journal of Recent Sciences ______________________________________________________________ ISSN 2277-2502
Vol. 1(4), 1-8, April (2012) Res. J. Recent Sci.

0.8 8. Gous F., Tannins and phenols in black sorghum, Ph.D.

a b c d
0.7 Dissertation, Texas A and M University: College Station,
TX, (1989)
Extraction rate

0.6

0.5 9. Gujer R., Magnolato D., Self R., Glucosylated flavonoids

0.4
and other phenolic compounds from sorghum,
Phytochemistry, 25, 1431–1436, (1986)
0.3

0.2
10. Brandon M.J., Foo L.Y., Porter L. and Meredith, P.,
Proanthocyanidins of barley and sorghum; composition
0.1
0 50 100 150 200 250 as a function of maturity of barley ears, Phytochemistry,
volume of solvent (ml) 12, 2953–2957, (1982)
Figure-17 11. Ryu H.S., Kim J. and Kim H.S., Enhancing effect of
Effect of volume of solvent on quantity of phenolic Sorghum bicolor L. Moench (sorghum, su-su) extracts on
compounds extracted mouse spleen and macrophage cell activation, Korean
Journal of Food and nutrition, 19, 176–182, (2006)
Acknowledgement
12. Joseph M. Awika, Lloyd W. Rooney, Sorghum
The authors are grateful to the project ARHES for its financial phytochemicals and their potential impact on human
support and thank Professor Mohamed SOUMANOU for his health, Phytochemistry, 1199–1221, (2004)
careful reading of the manuscript. 13. Bralley E., Greenspan P., Hargrove J.L. and Hartle D.K.,
Inhibition of hyaluronidase activity by select sorghum
Références brans, Journal of Medicinal Food, 11, 307-312, (2008)
1. Hahn D.H., Faubion J.M. and Rooney L.W., Sorghum 14. Dykes L. and Rooney L.W., Sorghum and millet phenols
phenolic acids, their high performance liquid and antioxidants, Journal of Cereal Science, 44, 236-251
chromatography separation and their relation to fungal (2006)
resistance, Cereal Chemistry, 60, 255–259 (1983)
15. Awika J.M., Antioxidant properties of sorghum, PhD.
2. Subba Rao, M.V.S.S.T., Muralikrishna G., Evaluation of dissertation, Texas A and M University: College Station,
the antioxidant properties of free and bound phenolic TX, (2003)
acids from native and malted finger millet (Ragi,
16. Awika J. M., Rooney L.W., Wu X., Prior R.L., Cisneros-
Eleusine coracana Indaf-15), J Agric Food Chem., 50,
Zevallos L., Screening methods to measure antioxidant
889–892 (2002)
activity of sorghum (Sorghum bicolor) and sorghum
3. McDonough C.M., Rooney L.W. and Earp C.F., products, J. Agric. Food Chem., 51, 6657–6662 (2003)
Structural characteristics of Eleusine coracana (finger
17. Choi Y.M., Jeong H.S. and Lee J.S., Antioxidant activity
millet) using scanning electron and fluorescence
of methanolic extracts from some grains consumed in
microscopy, Food Microstructure, 5, 247–256 (1986)
Korea, Phytochemistry, 103, 130–138 (2006)
4. Awika J.M., Rooney L.W. and Waniska R.D., Properties
18. Dykes L., Seitz L.M. Rooney W.L., Rooney L.W.,
of 3-deoxyanthocyanins from sorghum, Journal of
Flavonoid composition of red sorghum genotypes, Food
Agricultural and Food Chemistry, 52, 4388-4394 (2004)
Chemistry, 116, 313-317 (2009)
5. Nip W.K. and Burns E.E., Pigment characterization in
19. Sineiro J., Dominguez H., Nunez M.J., Lema J.M.,
grain sorghum, I. Red varieties, Cereal Chemistry, 46,
Ethanol extraction of polyphenols in an immersion
490–495, (1969)
extractor, Effect of pulsing flow, Journal of the
6. Chun-Hat Shih, Siu-on Siu, Ricky ng, Elaine Wong, American Oil Chemists’ Society, 1121-1125 (1996)
Lawerence C.M. Cuiu, Ivan K. Chu and Clive Lo,
20. N’gaman Kohué Christelle Chantal, Békro Yves-Alain,
Quantitative Analysis of Anticancer 3-
Mamyrbékova-Békro Janat Akhanovna, Bénié Anoubilé,
deoxyanthocyanidins in Infected Sorghum Seedlings, J.
Gooré Bi Stéphane On the Composition in Secondary
Agric Food Chem, 55, 254-259, (2007)
Metabolites and the Antioxidant Activity of Crude
7. Wu X., Prior R.L., Identification and characterization of Extracts from Gmelina Arborea Roxb. (Verbanaceae)
anthocyanins by high-performance liquid from Côte d’Ivoire, West Africa: Analysis by Thin Layer
chromatography-electrospray ionization-tandem mass Chromatography, European Journal of Scientific
spectrometry in common foods, vegetables, nuts, and Research, 161-171 (2009)
grains, 53, 3101–3113, (2005)

International Science Congress Association 7

Research Journal of Recent Sciences ______________________________________________________________ ISSN 2277-2502
Vol. 1(4), 1-8, April (2012) Res. J. Recent Sci.

21. Velioglu Y.S., Mazza G., Gao L. and Omah B.D., 32. Khalil A., anouvel symmetrical pyrano-3-
Antioxidant Activity and Total Phenolics in Selected deoxyanthocyanidin from a sorghum species,
Fruits, Vegetables, and Grain Products, J. Agric Food Phytochem. Lett., (2010)
Chem., 4113-4117 (1998)
33. Jackman R.L. and Smith J.L., Blackie and son, Ltd.
22. Ogwumike O.O., Hemopoietic effect of aqueous extract London, Natural Food Colorants, 244-309 (1996)
of the leaf sheath of Sorghum bicolor in albino rats,
34. Li, H.B., Cheng, K.W., Wong, C.C., Fan, K.W., Chen,
African Journal of Biomedical Research, 5, 69–71
F., Jiang, Y, Evaluation of antioxidantcapacity and total
(2002)
phenolic content of different fractions of selected
23. Chavan U.D., Shahidi F. and Naczk M., Extraction of microalgae, Food Chemistry, 102, 771-776 (2007).
condensedtannins from beach pea (Luthyrus maritimus
35. Bahorun T., Gressier B., Trotin F., Brunete C., Dine T.,
L.) as affected by different solvents, Food Chemistry,
Vasseur J., Gazin J.C., Pinkas M., Luycky M. and Gazin
509–512 (2001)
M., Oxygen species scavenging activity of phenolic
24. Goli A.H., Barzegar M. and Sahari M.A., Antioxidant extracts from hawthorn fresh plant organs and
activity and total phenolic compounds of pistachio pharmaceutical preparations, Arzneimittel-Forschung,
(Pistachia vera) hull extracts, Food Chemistry, 521–525 46, 1086-1089 (1996)
(2005)
36. Ribéreau-Gayon P. et Stonestreet E. Dosage des
25. Zuo Y., Chen H. and Deng Y., Simultaneous anthocyanes dans le vin rouge, Bull. Soc. Chim., 9, 2649
determination of catechins, caffeine and gallic acids in – 2652 (1965)
green, oolong, black and pureh teas using HPLC with a
37. Montes C., Vicario I.M., Raymundo M., Fett R., Heredia
photodiode array detector, Talanta, 307–316 (2002)
F. J., Application of tristimulus colorimetry to optimize
26. Sun T. and Ho C., Antioxidant activities of buckwheat the extraction of anthocyanins from Jaboticaba (Myricia
extracts, Food Chemistry, 743–749 Jaboticaba Berg.), Food Research International, 38, 983-
988 (2005)
27. Hang Y., Recovery of food ingredients from grape
pomace, Process Biochemistry, 23, 2-4 (1988) 38. Fuleki T., Francis F. J., Quantitative Methods for
Anthocyanins1, Extraction and Determination of Total
28. Metivier R., Francis F., Clydesdale F., Solvent extraction
Anthocyanin in Cranberries, Journal of Food Science,
of anthocyanins from wine pomace, Journal of Food
33, 72-77 (1968)
Science, 45, 1099-1100 (1980)
29. Revilla E., Ryan J.M., Martin-Ortega G., Comparison of 39. Fuleki T., Francis F.J., Quantitative Methods for
Anthocyanins2. Extraction and Determination of Total
Several Procedures Used for the Extraction of
Anthocyanin in Cranberries, Journal of Food Science,
Anthocyanins from Red Grapes, Journal of Agricultural
33, 78-83 (1968)
and Food Chemistry, 46, 4592-4597 (1998)
30. Eloi palé and Mouhoussine NACRO Recent advances in 40. Jurd L. Chemistry of flavonoid Compounds; Pergamon
Press: Oxford, (1962)
the isolation and identification of high and low molecular
weight anthocyanins, Current Trends in Phytochemistry, 41. Joseph M. AWIKA, Lloyd W. Rooney, and Ralph D.
189-221 (2008) Waniska; J., ¨Properties of 3-desoxyanthocyanidins from
31. Joseph M., Awika Lloyd W. Rooney Ralph D. Waniska, sorghum, J. Agric Food Chem., 52, 4388-4394 (2004)
Anthocyanins from black sorghum and their antioxidant 42. Règlement (CE) No 1223/2009 DU Parlement Européen
properties, Food Chemistry, 293–301, (2004) et du Conseil du 30 novembre 2009 relatif aux produits
cosmétiques

International Science Congress Association 8

View publication stats