Comparative antioxidant activity appraisal of traditional Sudanese kisra prepared from two sorghum cultivars

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dc.contributor.authorZaroug, Marwa
dc.contributor.authorOrhan, Ilkay Erdogan
dc.contributor.authorSenol, Fatma Sezer
dc.contributor.authorYagi, Sakina
dc.date.accessioned2026-02-06T18:38:09Z
dc.date.issued2014
dc.departmentDoğu Akdeniz Üniversitesi
dc.description.abstractThe effect of fermentation and heating on the antioxidant activity of the fermented and fermented baked (kisra) dough prepared from two Sorghum cultivars (Tabat and Wad Ahmed) was evaluated. Kisra prepared from Tabat cultivar showed higher DPPH. (1,1-diphenyl-2-picrylhydrazyl radical) scavenging and ferric reducing/antioxidant power (FRAP) than that of the Wad Ahmed cultivar. Baking improves the DPPH and FRAP of the kisra prepared from two cultivars. Baking caused a variable effect on the total phenol, tannins and flavonoids content across different periods of fermentation where an increase was mainly observed for samples subjected to longer periods of fermentation. A positive high correlation between the total phenol and antioxidant activity, using the DPPH and FRAP assays, was obtained for kisra prepared from both cultivars. The same observation was obtained for tannin content. In conclusion, fermentation and heating improve the antioxidant capacity of the sorghum grains from Tabat and Wad Ahmed cultivars. (C) 2014 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK)
dc.description.sponsorshipAuthors are grateful to Dr. Abd El Wahab H. Abd Alla, Department of Agronomy, Faculty of Agriculture, University of Khartoum, Shambat, Sudan, for offering the sorghum grains. F.S. Senol is grateful to the Scientific and Technological Research Council of Turkey (TUBITAK) for the scholarship provided during her for Ph.D. studies.
dc.identifier.doi10.1016/j.foodchem.2014.01.069
dc.identifier.endpage116
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.orcid0000-0002-5850-9841
dc.identifier.orcid0000-0002-7379-5436
dc.identifier.pmid24629945
dc.identifier.scopus2-s2.0-84896703822
dc.identifier.scopusqualityQ1
dc.identifier.startpage110
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2014.01.069
dc.identifier.urihttps://hdl.handle.net/11129/12789
dc.identifier.volume156
dc.identifier.wosWOS:000334138300017
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakPubMed
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260204
dc.subjectSorghum bicolor
dc.subjectAntioxidant capacity
dc.subjectFermentation
dc.subjectBaking
dc.subjectPhenols
dc.titleComparative antioxidant activity appraisal of traditional Sudanese kisra prepared from two sorghum cultivars
dc.typeArticle

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