Comparative studies on raw and cooked extracts of Sorghum Cultivars for their Bio-active Constituents

Studies on phytochemicals in Cereals are important because of their significant role in health benefits. Polyphenolic compounds are the major naturally occurring phytochemicals in Sorghum grains. In this study, methanolic extracts from non-pigmented grains of six genotypes (HC-260, M-35-1, CSV-15, CSV-17, CSV-20, and CSV-22) were analyzed for total phenolic content, total antioxidant capacity, total flavonoid and total carotenoid content and effect of cooking on them was depicted. Out of the six genotypes, CSV-15 showed good profile of biochemical constitution. Our studies are helpful for the Sorghum breeders in selection of genotypes as parents with good biochemical profile. The summary of our reports revealed that the effect of cooking on reduction of concentration of phenolics for genotype CSV-20 was less compared to other genotypes.