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Academic Journal of Agriculture & Life Sciences, 2024, 5(1); doi: 10.25236/AJALS.2024.050116.

Research progress on antioxidant activity and application of sorghum bran

Author(s)

Zhanyi Liu, Tianchang Zou

Corresponding Author:
Zhanyi Liu
Affiliation(s)

School of Food and Nutritional Sciences, University College Cork, Cork, T12 HY8E, Ireland

Abstract

Sorghum bran (SOB), a by-product derived from the processing of sorghum grains, is rich in various bioactive compounds such as polyphenols, flavonoids, dietary fiber, and minerals. Although traditionally considered a low-value agricultural waste, SOB has recently garnered attention due to the demand for sustainable development and efficient utilization of natural resources. Extensive research indicates that SOB can reduce oxidative stress levels in the body through its significant free radical scavenging ability, exhibiting notable antioxidant, anti-inflammatory, and health-promoting functions. This review discusses the composition of SOB and its applications in both food and non-food sectors, and outlines its potential biological activities and antioxidant functions. Overall, with further in-depth research and technological development, SOB is poised for widespread use in food additives, functional foods, natural antioxidants, and other areas, thereby providing new ideas for the development of antioxidants and functional foods.

Keywords

Sorghum Bran, Bioactive Compounds, Antioxidant

Cite This Paper

Zhanyi Liu, Tianchang Zou. Research progress on antioxidant activity and application of sorghum bran. Academic Journal of Agriculture & Life Sciences (2024) Vol. 5 Issue 1: 123-128. https://doi.org/10.25236/AJALS.2024.050116.

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