Biotechnology and Molecular Biology Reviews

  • Abbreviation: Biotechnol. Mol. Biol. Rev.
  • Language: English
  • ISSN: 1538-2273
  • DOI: 10.5897/BMBR
  • Start Year: 2006
  • Published Articles: 101

Review

Phenolic compounds and related enzymes as determinants of sorghum for food use

Mamoudou H. Dicko1,2,3*, Harry Gruppen2, Alfred S. Traoré1, Alphons G. J. Voragen2 and Willem J. H. van Berkel3  
1Laboratoire de Biochimie, UFR-SVT, CRSBAN, Université de Ouagadougou, 03 BP. 7021, Ouagadougou 03, Burkina Faso, 2Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands 3Laboratory of Biochemistry, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 8128, 6700 ET Wageningen, The Netherlands
Email: [email protected]

  •  Accepted: 26 January 2006
  •  Published: 01 April 2006

Abstract

Phenolic compounds and related enzymes such as phenol biosynthesizing enzymes (phenylalanine ammonia lyase) and phenol catabolizing enzymes (polyphenol oxidase and peroxidase) are determinants for sorghum utilization as human food because they influence product properties during and after sorghum processing. Phenolic compounds are quality-grade markers for the preparation of several foods because of enzyme inhibitory activities, color, or antioxidant activities. Large intervarietal differences in contents of phenolic compounds and their antioxidant activities among sorghum varieties exist. Moreover, some red sorghum varieties have higher antioxidant activities than the most important sources of natural antioxidants. Oxidation products of peroxidase and polyphenol oxidase (benzoquinones and polymeric compounds) affect food quality. This paper reviews the current advances in phenolic compounds and phenolic enzymes in sorghum as human food, with emphasis on nutritional and health aspects. This may provide some guidance for researchers in further Investigations and for industries in developing practical health agents and functional foods.
 
Key words: sorghum, phenolic compounds, antioxidants, 3-deoxyanthocyanidins, proanthocyanidins,
peroxidase, polyphenol oxidase, phenylalanine ammonia lyase.