ArticleFrontiers in bioengineering and biotechnology2021
Isolation and Identification of Polyphenols From Fresh Sweet Sorghum Stems and Their Antibacterial Mechanism Against Foodborne Pathogens.
Article in Frontiers in bioengineering and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 20 citations in OpenAlex.
- Evaluation of the Nutritional Composition and Microbiological Quality of Sorghum (Foods (Basel, Switzerland) · 2025Article
- Phenols Extraction from Sorghum Byproducts: Upcycling Strategies and Food Applications.Antioxidants (Basel, Switzerland) · 2025Article
- Antivirulence activities of Rutin-loaded chitosan nanoparticles against pathogenic Staphylococcus aureus.BMC microbiology · 2024Article
- Valorization of Olive Pomace Using Ultrasound-Assisted Extraction for Application in Active Packaging Films.International journal of molecular sciences · 2024Article
- Effects of Pea (Nutrients · 2024Article
- Polyphenolic compounds in the combat of foodborne infections - An update on recent evidence.European journal of microbiology & immunology · 2024Review
- Differences in Chemical Composition, Polyphenol Compounds, Antioxidant Activity, and In Vitro Rumen Fermentation among Sorghum Stalks.Animals : an open access journal from MDPI · 2024Article
- Integration of food raw materials, food microbiology, and food additives: systematic research and comprehensive insights into sweet sorghum juice,Frontiers in microbiology · 2024Article
- Estimating the Prevalence of Foodborne PathogenPathogens (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
As a C4 energy crop widely planted all over the world, sweet sorghum is mainly used in sugar making and brewing. Fresh sweet sorghum stalks contain many natural ingredients that have antioxidant properties and can significantly inhibit the growth of foodborne pathogens. In this study, the polyphenols in sweet sorghum were extracted by acid ethanol and ion precipitation, and the types of polyphenols were determined by HPLC-MS. The polyphenol content in fresh sweet sorghum stalks was 5.77 mg/g after process optimization with 18 types of phenolic acids identified. The extract had a total antioxidant capacity of 9.4 μmol Trolox/mL. Polyphenol extract of sweet sorghum displayed antibacterial activity against
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