Biotechnology and Molecular Biology Reviews Vol. 1 (1), pp. 21-38, April 2006
ISSN 1538-2273 © 2006 Academic Journals

Phenolic compounds and related enzymes as determinants of sorghum for food use

Mamoudou H. Dicko^1,2,3*, Harry Gruppen², Alfred S. Traoré¹, Alphons G. J. Voragen² and Willem J. H. van Berkel³

¹Laboratoire de Biochimie, UFR-SVT, CRSBAN, Université de Ouagadougou, 03 BP. 7021, Ouagadougou 03, Burkina Faso,

²Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands

³Laboratory of Biochemistry, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 8128, 6700 ET Wageningen, The Netherlands.

*Correspondence author.  E-mail: mdicko@univ-ouaga.bf, Tel. +226 70272643, Fax. +226 50307242.

Accepted 26 January, 2006

Phenolic compounds and related enzymes such as phenol biosynthesizing enzymes (phenylalanine ammonia lyase) and phenol catabolizing enzymes (polyphenol oxidase and peroxidase) are determinants for sorghum utilization as human food because they influence product properties during and after sorghum processing. Phenolic compounds are quality-grade markers for the preparation of several foods because of enzyme inhibitory activities, color, or antioxidant activities. Large inter-varietal differences in contents of phenolic compounds and their antioxidant activities among sorghum varieties exist. Moreover, some red sorghum varieties have higher antioxidant activities than the most important sources of natural antioxidants. Oxidation products of peroxidase and polyphenol oxidase (benzoquinones and polymeric compounds) affect food quality. This paper reviews the current advances in phenolic compounds and phenolic enzymes in sorghum as human food, with emphasis on nutritional and health aspects. The suitability of sorghum varieties for food and beverages is discussed.

Key words: sorghum, phenolic compounds, antioxidants, 3-deoxyanthocyanidins, proanthocyanidins, peroxidase, polyphenol oxidase, phenylalanine ammonia lyase.