CHARACTERIZATION OF MILLET AND SORGHUM FLOUR POLYPHENOLS FROM NORTHERN IVORY COAST: CAPACITIES AT PROTECTING LDL AGAINST OXIDATION MEDIATED BY CU2+ AND AAPH.

摘要

Millet and sorghum, the more used food in the northern of Ivory Coast are known for their polyphenol contents. In this study, total phenolic contents from white and red sorghums and millet were determined. The aim of this study was to analyze their antioxidant capacity to protect LDL against oxidation generated by Cu2+ / AAPH compared to red wine and olives oil wastewater. Red sorghum which had about 3 times higher phenolic compounds than white sorghum and millet, showed a specific antioxidant activity (SAA) of 168 while white sorghum and millet had a SAA respectively of 97 and 66. In a compared study, we found that red sorghum protection is 6 times higher 46 min than red wine 6.85 min and olives oil wastewater 7.15 min. Sorghum and millet, from its phenolic compounds has a good potential as natural food to prevent the oxidation of LDL therefore to play an antiartherosclerotic role in pathophysiological conditions.