Technologies applied to sorghum (Sorghum bicolor L. Moench): changes in phenolic compounds and antioxidant capacity

Abstract

The search for foods with biological potential for the prevention of chronic diseases has highlighted sorghum, and numerous studies have been conducted to determine the best processing conditions without compromising the nutritional, functional or sensory qualities. We conducted a review of the scientific literature on the techniques used in sorghum and their effects on phenolic compounds and antioxidant capacity. This review allowed us to conclude that the type and content of phenolic compounds in the different varieties of sorghum must be considered for the selection of adequate technologies that allow the retention of phenolic compounds with improved bioaccessibility and biological potential. The available information has been mostly focused on the content of total phenols and the antioxidant activity of sorghum, while the digestibility, absorption, utilization and excretion of phenolic compounds have been poorly studied. On this regard, there is a clear need for further studies on sorghum with the aim of including sorghum as part of a healthy diet.

Aptitude of sorghum ( Sorghum bicolor (L) Moench) hybrids for brewery or bio‐functional malted beverages

“…On the other hand, a direct correlation between GABA and CA ( r = 0.5029), and pCA ( r = 0.6242) was found. In this sense, phenolic acids and GABA are secondary metabolites which act in stress conditions in plants (Boonstra et al, ; Salazar‐López, González‐Aguilar, Rouzaud‐Sández, & Robles‐Sánchez, ). Thus, sorghum hybrids could produce different secondary metabolites and have diverse response to stress during germination.…”

“…On the other hand, a direct correlation between GABA and CA (r = 0.5029), and pCA (r = 0.6242) was found. In this sense, phenolic acids and GABA are secondary metabolites which act in stress conditions in plants (Boonstra et al, 2015;Salazar-López, González-Aguilar, Rouzaud-Sández, & Robles-Sánchez, 2018 there is an indirect correlation with color. Dicko et al (2005) reported that after germination of sorghum varieties, the correlation between antioxidant activity and phenolics was weaker than that for native grains, due to during germination there is a synthesis of other antioxidant compounds like vitamin C, antioxidant peptides, and free amino acids.…”

Study of Thermoplastic Extrusion and Its Impact on the Chemical and Nutritional Characteristics and Two Sorghum Genotypes SC 319 and BRS 332

“…65 Three poorly known compounds were identified in the present work: 1-O-dihydrocaffeoylglycerol (m/z 255), 1,3-O-dicaffeoyglycerol (m/z 415) and 1,3-O-caffeoyldihydrocaffeoylglycerol (m/z 417), all of which belong to the class of the phenylpropane glycerides, which are glycerol esters of phenolic acids. These compounds were mentioned as being one of the sources of phenolic acids in sorghum grains in the work of Salazar-Lopez et al, 46 and identified in the studies of Kang et al 63 and Wu et al 66 with sorghum grains.…”

“…This may be related to the presence of tannin in this variety and to the fact that most of the phenolic compounds are present in the outer layers of the grain, such as the pigmented forehead, this region being only present in SC 319. 46…”

Effect of nixtamalization treatment of three varieties of grain sorghum on the reduction of total phenolics and their subsequent enzymatic hydrolysis

“…Various pretreatment technologies have been developed to reduce polyphenols content in cereals. Salazar‐Lopez, Gonzalez‐Aguilar, Rouzaud‐Sandez, and Robles‐Sanchez () reported on the most recent techniques used in sorghum and their phenolic compounds and antioxidant capacity. Some of these methods include mechanical procedures such as milling, decortication, and extrusion; physical methods, for example steaming, radiation, and sonication; biological methods or bioprocessing such as microbial and enzymatic degradation.…”