ArticleFood science & nutrition2019
Triacylglycerol, fatty acid, and phytochemical profiles in a new red sorghum variety (Ji Liang No. 1) and its antioxidant and anti-inflammatory properties.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed, 36 citations in OpenAlex.
- Evaluation of the Nutritional Composition and Microbiological Quality of Sorghum (Foods (Basel, Switzerland) · 2025Article
- Evaluation of the nutritional quality of food composites developed from local ingredients to target the needs of persons experiencing nodding syndrome in Northern Uganda.Scientific reports · 2025Article
- Sorghum and health: An overview of potential protective health effects.Journal of food science · 2024Review
- Antimicrobial potentials of Pandanus amaryllifolius Roxb.: Phytochemical profiling, antioxidant, and molecular docking studies.PloS one · 2024Article
- Sorghum Flour Features Related to Dry Heat Treatment and Milling.Foods (Basel, Switzerland) · 2023Article
- Mechanisms of Action of Fruit and Vegetable Phytochemicals in Colorectal Cancer Prevention.Molecules (Basel, Switzerland) · 2023Review
- Comparison of physicochemical properties of sorghum extract by ethanol concentration and its anti-adipogenic effect in 3T3-L1 cells.Food science and biotechnology · 2023Article
- The Effects of Processing on Bioactive Compounds and Biological Activities of Sorghum Grains.Molecules (Basel, Switzerland) · 2022Review
- Bioactive Compounds and Biological Activities of Sorghum Grains.Foods (Basel, Switzerland) · 2021Review
- Large-Scale Non-Targeted Metabolomics Reveals Antioxidant, Nutraceutical and Therapeutic Potentials of Sorghum.Antioxidants (Basel, Switzerland) · 2021Article
- Polyphenol Containing Sorghum Brans Exhibit an Anti-Cancer Effect in Apc Min/+ Mice Treated with Dextran Sodium Sulfate.International journal of molecular sciences · 2021Article
- Oxidative stability of direct-expanded chickpea-sorghum snacks.Food science & nutrition · 2020Article
- Chemical composition of tetraploidFood science & nutrition · 2020Article
- Triacylglycerol, fatty acid, and phytochemical profiles in a new red sorghum variety (Ji Liang No. 1) and its antioxidant and anti-inflammatory properties.Food science & nutrition · 2019Article
Corrections and comments
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Authors and funding
7 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, a new red sorghum variety (Ji Liang No. 1) was investigated for its triacylglycerol (TAG) and fatty acid profiles, carotenoid and tocopherol compositions, total phenolic, total flavonoid and phenolic acid contents, and antioxidant and anti-inflammatory properties. A total of 17 TAGs were identified in the red sorghum oil. Linoleic and oleic acids were the primary fatty acids, contributing more than 80% of the total fatty acids. β-Carotene was the primary carotenoid at a level of 26.14 μg/g. α-, γ-, and δ-tocopherols were at levels of 0.19, 4.08, and 0.10 μg/g, respectively. Moreover, acetone-water (60:40, v/v) extract of the red sorghum exhibited the greatest total phenolic content of 2.77 mg GAE/g and total flavonoid content of 5.44 mg RE/g. The extract had scavenging capacities against DPPH, ABTS
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