| Titles |
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English :
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Studies on some phenolic and flavonoid compounds of red sorghum bran and their antibacterial acitvity
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Arabic :
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دراسات علي بعض المركبات الفينولية والفلافونيدية لقشور السورجم الأحمر
ونشاطها المضاد للبكتريا
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| Abstract |
Flavonoid and phenolic compounds of red sorghum bran were investigated through ethanolic 70% extraction and subsequent extraction by diethyl ether and ethyl acetate. The diethyl ether extract contained three aglycons, i.e. identified kaempferol, quercetin and apigenin. The ethyl acetate extract proved to contain luteolin, astragtein (Kaempferol ?- glocosine), rhoifolin (Apigenin- 7- rutinoside) , gallic acid and ellagic acid. The residual material after solvent fermentation contained vicenin II (Apigenin-6-8-di-C-glucoside). All isolated and purified compounds were identified using both physical and chemical methods and were further confirmed by the spectral measurments (U.V. Spectrum and H-NMR spectra). The antibacterial effects of the compounds and extracts were studied by using the agar diffusion technique on four gram positive bacteria namely Staphylococcus oureus, Sarcina lutea, Bacillus pumilus and Bacillus subtilis and two negative bacteria Escherichia coli and Broodetella brochiseptica
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| Publication year |
2008
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| Pages |
48-56
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Bull. Fac. Agric., Cairo Univ.,
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| Author(s) from ARC |
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| External authors (outside ARC) |
منى سالم حلبي
معهد بحوث تكنولوجيا الاغذيه
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| Publication Type |
Journal
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