Reference : Etude comparative des composés phénoliques, du pouvoir antioxydant de différentes var...
Scientific journals : Article
Physical, chemical, mathematical & earth Sciences : Chemistry
Etude comparative des composés phénoliques, du pouvoir antioxydant de différentes variétés de sorgho sénégalais et des enzymes amylolytiques de leur malt
[en] Comparative study of phenolic compounds, antioxidant power of various Senegalese sorghum cultivars and amylolytic enzymes of their malt
Ba, Khady mailto [Université de Liège - ULg > > > Doct. sc. agro. & ingé. biol.]
Tine, Emmanuel [> >Université Cheikh Anta Diop de Dakar > Ecole supérieure polytechnique > Microbiologie Appliquée et de Génie Industriel > >]
Destain, Jacqueline mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Cissé, Ndiaga [> >Centre National de Recherches Agricoles de Bambey Sénégal > > > >]
Thonart, Philippe mailto [Université de Liège - ULg > Département des sciences de la vie > Biochimie et microbiologie industrielles - Gembloux Agro-Bio Tech >]
Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE]
Presses Agronomiques de Gembloux
Yes (verified by ORBi)
[fr] Sorgho ; testa ; phenols totaux ; tanins condensés ; activité antioxydante ; maltage ; enzymes amylolytiques
[en] The study involved seven cultivars of white sorghum selected to ISRA Bambey and consumed in many regions of Senegal. Several characters and biochemical compounds of the grains (presence of pigmented testa, total phenols, condensed tannins and antioxidant activity) were determined in all cultivars. A three days malting was also carried out and amylolytic enzymes such as α-amylase, β-amylase and limit-dextrinase which are essential for a malt of good quality were proportioned. These enzymes are measured specifically with kits of Megazyme: Amylazyme (α-amylase), Betamyl (β-amylase) and Limit-Dextrizyme (limit-dextrinase). Two cultivars, CE 180-33 and CE 145-66 proved to be tannin sorghums, have the highest levels in total phenols and the most important antioxidant activities (ABTS and DPPH). The results of enzymatic analysis and the index of Kolbach indicated the F-2-20 like cultivar presenting the best potentialities for malt production
Centre wallon de biologie industrielle
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