Advances in grain sorghum and its co-products as a human health promoting dietary system

Althwab, Sami A.; Carr, Timothy P.; Weller, Curtis L.; Dweikat, İsmail; Schlegel, Vicki

doi:10.1016/j.foodres.2015.08.011

Cited by 77 publications

(51 citation statements)

References 76 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…According to their structure, the phenolic acids can be divided into two categories: benzoic and cinnamic acid ( Figure 2). The main phenolic acids reported in sorghum grain are gallic, vanillic, protocatechuic, cinnamic, p-coumaric, p-hydroxybenzoic, syringic, ferulic, caffeic, and sinapic acids (Althwab, Carr, Weller, Dweikat, & Schlegel, 2015;Vanamala, Massey, Pinnamaneni, Reddivari, & Reardon, 2018).…”

Section: Phenolic Acidsmentioning

confidence: 99%

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Xiong

Zhang

Warner

et al. 2019

Comp Rev Food Sci Food Safe

186

127

View full text Add to dashboard Cite

Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3‐deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3‐deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.

show abstract

Section: Phenolic Acidsmentioning

confidence: 99%

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Xiong

Zhang

Warner

et al. 2019

Comp Rev Food Sci Food Safe

186

127

View full text Add to dashboard Cite

show abstract

“…Their main components are starch (∼75%), protein (∼12%), lipids (∼4%), fibre (∼3%) and ash (∼ 2%) along with several minerals, vitamins and amino acids [37]. The compositional profiles of sorghum along with some of its applications were summarized elsewhere [38]. Also, the nitrogen, amino acids, soluble sugar, protein and mineral contents of sorghum have been studied and reported before [39][40][41].…”

Section: Introductionmentioning

confidence: 99%

A novel approach for application of white rot fungi in wastewater treatment under non-sterile conditions: immobilization of fungi on sorghum

Zahmatkesh

Spanjers

Lier

2017

Environmental Technology

View full text Add to dashboard Cite

Citation (APA)Zahmatkesh, M., Spanjers, H., & van Lier, J. B. (2017). A novel approach for application of white rot fungi in wastewater treatment under non-sterile conditions: immobilization of fungi on sorghum. Environmental Technology, 1-11. https://doi.org/10.1080/09593330.2017.1347718 Important noteTo cite this publication, please use the final published version (if applicable). Please check the document version above. CopyrightOther than for strictly personal use, it is not permitted to download, forward or distribute the text or part of it, without the consent of the author(s) and/or copyright holder(s), unless the work is under an open content license such as Creative Commons. Takedown policyPlease contact us and provide details if you believe this document breaches copyrights. We will remove access to the work immediately and investigate your claim. In this study, we tested a new approach to facilitate the application of white rot fungi (WRF) under non-sterile conditions, by introducing grain sorghum as carrier and sole carbon and nutrient source for WRF. To this end, Trametes versicolor was immobilized on sorghum, and its ability to remove humic acid (HA) from synthetic and real industrial wastewater was studied. HA removal was measured as colour reduction and also analysed via size exclusion chromatography (SEC). Under sterile conditions, 80% colour removal was achieved for both synthetic and real wastewater using immobilized WRF on sorghum, without adding any additional carbon or nutrient sources. Under non-sterile conditions, immobilized fungi could again remove 80% of the colour and reached a maximum of 40 U/L laccase activity. In contrast, non-immobilized fungi cultivated in non-sterile wastewater supplemented with additional nutrients, reached only 10% decolourization and maximum 5 U/L laccase activity. SEC analysis showed that bioremoval of HA by WRF was associated with degradation of HA. Finally, immobilized fungi were used to treat real wastewater, under non-sterile conditions, in a sequential batch order without renewing the immobilized fungi. Four batch feedings were conducted and 80%, 70%, 50% and 40% colour removal was achieved for each batch, respectively, over a total incubation period of 19 days.

show abstract

“…Sorghum (Sorghum bicolor (L.) Moench) is the fifth most important cereal crop in the world after wheat, rice, corn and barley (Singh et al, 2011), being an excellent source of energy used for both animal and human feed (Carvalho Teixeira et al, 2016). The world consumption of this cereal is considerable (Althwab et al, 2015) and it is probably due to the ability of the grain to grow over extensive agro-ecological zones (Taylor et al, 2014). The cereal has nutrients common to all varieties, including various minerals, vitamins and amino acids (Althwab et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Total polyphenol extraction from red sorghum grain and effects on the morphological structure of starch granules

Acquisgrana¹,

Benítez

Pamies³

et al. 2016

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The aim of this study was to propose a treatment to reduce the content of total polyphenols (TPP) and to obtain flour without significant morphological changes in the starch granules. The response surface methodology (RSM) was used to predict the influence of temperature and time on TPP extraction. Research work was conducted using the central composite design methodology. Results showed that the effect of temperature was more significant than that of time. A quadratic fit of data regarding temperature and linear data adjustment as to time was obtained. A scanning electron microscopy analysis of starch showed no morphological change in the granules at the temperature studied. Starch granules presented a size distribution ranging from 6 to 25 μm being 35% of granules <15 μm, and 65% of granules >15 μm in size, respectively.

show abstract

Advances in grain sorghum and its co-products as a human health promoting dietary system

Cited by 77 publications

References 76 publications

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

A novel approach for application of white rot fungi in wastewater treatment under non-sterile conditions: immobilization of fungi on sorghum

Total polyphenol extraction from red sorghum grain and effects on the morphological structure of starch granules

Contact Info

Product

Resources

About