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标题：Bioactive constituents of waakye; a local Ghanaian dish prepared with Sorghum bicolor (L.) Moench leaf sheaths
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作者：Laura S. Tugli ; Edward K. Essuman ; Nii K. Kortei 等
期刊名称：Scientific African
印刷版ISSN：2468-2276
出版年度：2019
卷号：3
页码：1-7
DOI：10.1016/j.sciaf.2019.e00049
语种：English
出版社：Elsevier
摘要：Highlights•Sorghum bicolor leaves improve the phytochemical properties of the waakye.•Different methods of preparing waakye influenced the antioxidant properties.•Extract of leaves with saltpetre in preparing waakye had highest phenol content.•There is health benefit of eating waakye prepared withSorghum bicolorleaves.AbstractRice and beans are widely consumed in most countries in the world. ‘Waakye’, a popular traditional dish widely consumed in Ghana, is prepared withSorghum bicolorleaves to give it a distinctive colour. For the first time, the phytochemical properties ofwaakyeprepared withSorghum bicolorleaves are determined. Total polyphenols and flavonoid content were determined by Folin Ciocalteau and Aluminium chloride techniques respectively. The antioxidant activity ofwaakyewas analyzed based on Ferric reducing antioxidant power and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Sorghum leaves showed high fibre (22.53%) and fat composition (8.86%). The leaves depicted high polyphenols (7.30–107.85 mg GAE/g), flavonoids (10.99–960.29 mg CE/g) and good antioxidant ability. Due perhaps to processing related losses, the polyphenols and antioxidant ability retained in the differently treatedwaakyeproducts significantly reduced with exception of thewaakyetreated with saltpetre, which showed a higher ferric reducing ability than the aqueous extract of the leaves.Waakye(prepared with sorghum leaves) was therefore found to contain essential phytochemical constituents including antioxidants than without the sorghum leaves (control). The nutritional implication of these findings is that the consumption ofwaakyecould be a potential cheap source of essential fatty acids, antioxidant and polyphenols which could contribute to the health and biological activities.Graphical abstractDisplay Omitted
关键词：KeywordsBean and ricePolyphenolsAntioxidantsColourBioactive compounds