ISSN 2167-0447
International Journal of Agricultural Sciences ISSN: 2167-0447 Vol. 9 (1), pp. 001-019, January, 2019. © International Scholars Journals
Review
Phenolic compounds as quality-grade markers for the preparation of human foods
*Vincent Van Karel, Mata Gullit Hari and Rembrandt O. Willem
Laboratory of Biochemistry, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 8128,
6700 ET Wageningen, The Netherlands
Accepted 26 May, 2017
Abstract
Phenolic compounds and related enzymes such as phenol biosynthesizing enzym es (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 inter-varietal 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.