STUDIES ON SOME PHENOLIC AND FLAVONOID COMPOUNDS OF RED SORGHUM BRAN AND THEIR ANTIBACTERIAL ACTIVITY

Document Type : Research articles

Authors

• S. M. Morsy ¹
• M. S. Halaby ²
• R. N. Sandak ¹

¹ Department of Crops Technology, Food Technology Research Institute, Agricultural Research Center, Giza ,Egypt.

² Department of Nutrition & Food Science, Faculty of Home Economics, Helwan University, Cairo, Egypt.

Keywords

• Antioxidants
• antibacterial effects
• bran
• flavonoid
• phenolic compounds
• red sorghum