References
[1]. Abdel-Aal, E., & Wood, P. (2004). Specialty Grains for
Food and Feed. American Association of Cereal
Chemists.
[4]. Awika, J. M. (2000). Sorghum Phenols as Antioxidants
(Doctoral dissertation, Texas A&M University, USA).
[5]. Awika, J. M. (2003). Antioxidant Properties of Sorghum
(Doctoral dissertation, Texas A&M University, USA).
[7]. Beta, T. (2001). Processing of Polyphenol-Rich
Sorghums for Food (Doctoral dissertation, University of
Pretoria, South Africa).
[12]. Cao, G., & Prior, R. L. (2001). Measurement of total
antioxidant capacity in nutritional and clinical studies.
Handbook of Antioxidants, 47.
[16]. Gordon, L. A. (2001). Utilization of Sorghum Brans
and Barley Flour in Bread (Doctoral dissertation, Texas
A&M University, USA).
[17]. Glantzounis, G. K., Tsimoyiannis, E. C., Kappas, A.
M., & Galaris, D. A. (2005). Uric acid and oxidative stress.
Current Pharmaceutical Design, 11(32), 4145-4151.
[18]. Gupta, R., Sharma, M., Lakshmy, R., Prabhakaran,
D., & Reddy, K. S. (2009). Improved method of total
antioxidant assay. Indian Journal of Biochemistry and
Biophysics (IJBB), 46, 126-129.
[19].
Hagerman, A. E., Riedl, K. M., Jones, G. A., Sovik, K.
N., Ritchard, N. T., Hartzfeld, P. W., & Riechel, T. L. (1998). High molecular weight plant polyphenolics (tannins) as
biological antioxidants. Journal of Agricultural and Food
Chemistry, 46(5), 1887-1892.[20]. Hahn, D. H., Rooney, L. W., & Earp, C. F. (1984).
Tannins and phenols of sorghum. Cereal Foods World
(USA), 29(12), 776-779.
[23]. Jenschke, B. E. (2006). Chemical, Color, and
Sensory Attributes of Sorghum Bran-Enhanced Beef
Patties in a High Oxygen Environment (Doctoral
dissertation, Texas A & M University, USA).
[27].
Khoddami, A., Messina, V., Vadabalija Venkata, K.,
Farahnaky, A., Blanchard, C. L., & Roberts, T. H. (2023).
Sorghum in foods: Functionality and potential in
innovative products. Critical Reviews in Food Science
and Nutrition, 63(9), 1170-1186.[28]. Kumar, S. (2011). Free radicals and antioxidants:
human and food system. Advances in Applied Science
Research, 2(1), 129-135.
[29]. Mandal, S., Yadav, S., Yadav, S., & Nema, R. K.
(2009). Antioxidants: A review. Journal of Chemical and
Pharmaceutical Research, 1(1), 102-104.
[30]. McDonough, C. M., Awika, J. M., Turner, N. D., Xu, L.,
& Rooney, L. W. (2004). The potential for use of
antioxidants from sorghum bran in foods as
countermeasures against radiation damage in space. In
AACC Annual Meeting Abstracts.
[31].
Meyer, A. S., Heinonen, M., & Frankel, E. N. (1998).
Antioxidant interactions of catechin, cyanidin, caffeic
acid, quercetin, and ellagic acid on human LDL
oxidation. Food Chemistry, 61(1-2), 71-75.[33].
Moraes, É. A., da Silva Marineli, R., Lenquiste, S. A.,
Steel, C. J., de Menezes, C. B., Queiroz, V. A. V., & Júnior, M.
R. M. (2015). Sorghum flour fractions: Correlations among
polysaccharides, phenolic compounds, antioxidant
activity and glycemic index. Food Chemistry, 180, 116-123.[34].
Moure, A., Cruz, J. M., Franco, D., Domınguez, J. M.,
Sineiro, J., Domınguez, H., ... & Parajó, J. C. (2001).
Natural antioxidants from residual sources. Food
Chemistry, 72(2), 145-171.[38]. Smith, C. W., & Frederiksen, R. A. (2000). Sorghum:
Origin, History, Technology, and Production. John Wiley &
Sons.
[39].
Ursini, F., Maiorino, M., Valente, M., Ferri, L., &
Gregolin, C. (1982). Purification from pig liver of a protein
which protects liposomes and biomembranes from peroxidative degradation and exhibits glutathione
peroxidase activity on phosphatidylcholine hydroperoxides. Biochimica et Biophysica Acta (BBA)-Lipids and Lipid Metabolism, 710(2), 197-211.
