Comparison of Content in Phenolic Compounds, Polyphenol Oxidase, and Peroxidase in Grains of Fifty Sorghum Varieties from Burkina Faso
Mamoudou H. Dicko, Riet Hilhorst, Harry Gruppen, Alfred S. Traoré, Colja Laane, Willem J. H. van Berkel +1 more
Journal of Agricultural and Food Chemistry
Abstract
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.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
sorghum variety have low POX content good for couscous
“The variety considered good for couscous had a low POX content.”
sorghum varieties have higher POX specific activity higher than monophenolase and o-diphenolase specific activities of PPO
“POX specific activity was higher than the monophenolase and o-diphenolase specific activities of PPO.”
red sorghum varieties have high content in phenolic compounds and PPO, and low POX activity good for local beer ('dolo')
“From the red varieties, those used for local beer ('dolo') had a high content in phenolic compounds and PPO, and a low POX activity.”