Elemental composition of cereal grains and the contribution to the dietary intake in the Nigerian population

Ikem, Abua; Odumosu, Patricia; Udousoro, Imaobong

doi:10.1016/j.jfca.2023.105207

Cited by 8 publications

(5 citation statements)

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“…Considering the obtained results, the most abundant element was P with concentrations that varied from 3080.63 to 6781.94 mg kg −1 , which is significantly higher than previously reported data [ 52 , 53 , 54 ]. A high concentration of P in samples is in accordance with Soetan et al [ 55 ], who remarked that high concentrations of P are important for the structure of carbohydrates and proteins in plants, but also in overall activities of the metabolism, as this element is a part of adenosine triphosphate.…”

Section: Resultscontrasting

confidence: 67%

Chemical Composition, Antioxidant Potential, and Nutritional Evaluation of Cultivated Sorghum Grains: A Combined Experimental, Theoretical, and Multivariate Analysis

et al. 2023

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Sorghum grain (Sorghum bicolor L. Moench) is a gluten-free cereal with excellent nutritional value and is a good source of antioxidants, including polyphenols, as well as minerals with proven health benefits. Herein, the phenolic composition, elemental profile, and antioxidant activity of sixteen food-grade sorghum grains (S1–S16) grown under agroecological conditions in Serbia were determined. Nine phenolic compounds characteristic of sorghum grains, such as luteolinidin, 5-methoxyluteolinidin, luteolidin derivative, luteolidin glucoside, apigeninidin, 7-methoxyapigeninidin, apigeninidin glucoside, and cyanidin derivative, were quantified. The antioxidant potential of the analyzed sorghum grains was evaluated by UV/Vis (DPPH, ABTS, and FRAP) and Electron Paramagnetic Resonance spectroscopy (hydroxyl and ascorbyl radical scavenging assays). The content of macro- and microelements was determined by Inductively Coupled Plasma Optical Emission spectroscopy. Theoretical daily intakes of selected major and trace elements were assessed and compared with the Recommended Daily Allowance or Adequate Intake. Sample S8 had the highest amount of phenolic compounds, while S4, S6, and S8 exhibited the strongest antioxidative potential. The sorghum studied could completely satisfy the daily needs of macro- (K, Mg, and P) and microelements (Se, Zn, Fe). Pattern recognition techniques confirmed the discrimination of samples based on phenolic profile and elemental analysis and recognized the main markers responsible for differences between the investigated samples. The reaction between hydroxyl radicals and luteolinidin/apigeninidin was investigated by Density Functional Theory and thermodynamically preferred mechanism was determined.

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Section: Resultscontrasting

confidence: 67%

Chemical Composition, Antioxidant Potential, and Nutritional Evaluation of Cultivated Sorghum Grains: A Combined Experimental, Theoretical, and Multivariate Analysis

et al. 2023

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“…Table 3 shows the content of trace elements (mg kg −1 ± SD) in the tested sorghum grains. Taking into account the results obtained, the most abundant element was P, the concentration of which, depending on the variety, ranged from 425 to 485 mg/100g, which was much higher than the previously reported data [91][92][93]. The high P concentration in the samples is consistent with the study by Soetan et al [94], who noted that high P concentrations are important for the structure of carbohydrates and proteins in plants, but also for general metabolic activity, as this element is a component of adenosine triphosphate.…”

Section: Content Of Major and Trace Elementscontrasting

confidence: 60%

The Content of Antioxidant Compounds and VOCs in Sorghum Grain Grown in Central and Eastern Europe

Przybylska-Balcerek,

Frankowski,

Sieracka

et al. 2024

Agronomy

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Sorghum is a plant belonging to the Poaceae family. It is drought-resistant and has low soil requirements. In the face of climate change, it is increasingly cultivated in Europe. Poland is a country with great agricultural potential; it is thus important to develop effective and economic methods of agricultural production, which is confirmed by the introduction of sorghum into cultivation. The aim of this study was to characterize the composition of bioactive compounds (i.e., phenolic acids, flavonoids, carotenoids, and phytosterols) and VOCs in sorghum grain of two varieties, i.e., white ‘Sweet Caroline’ and red ‘Sweet Susana’ grown in the temperate climate (Pętkowo, Poland (52°12′40″ N 17°15′31″ E)). The following tests were carried out: analysis of phenolic acids, flavonoids, carotenoids, phytosterols, antioxidant activity (ABTS), free phenolic acids (FPAs); elemental analysis; and water, fat and starch content analysis. Based on the conducted research, it was concluded that Poland has appropriate conditions for growing sorghum, as the content of bioactive (antioxidant) compounds was at a similar level to those grown in tropical and subtropical climates. Of the nine phenolic acids and seven flavonoids determined, the highest concentrations in both sorghum grain varieties were found for ferulic, p-coumaric and protocatechuic acids. The content of ferulic acid was three times higher in Sweet Caroline grains than in Sweet Susana grains. Differences in the content of these compounds may be the result of genetic differences between the Sweet Susana and Sweet Caroline varieties.

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“…The correlation between the analysed variables in the data was illustrated in its raw form. For greater reliability in mineral composition correlations and quality assessment issues, the revealed findings were compared to previous studies (Ikem et al ., 2023; Rubio‐Armendáriz et al ., 2023), in which the researchers reported that the associations between the nutritional composition of cereal grains vary by geographical source.…”

Section: Resultsmentioning

confidence: 99%

“…According to the literature, processing cereal grains for human consumption is crucial due to their geographical influence on their nutritional properties (Ikem et al ., 2023; Rubio‐Armendáriz et al ., 2023).…”

Section: Introductionmentioning

confidence: 99%

Implications of husking process on the nutritional composition of sorghum grains: diverse varieties and regions

Khalfalla,

Zsombik,

Diósi

et al. 2024

Int J of Food Sci Tech

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SummarySorghum, known for its nutritional value, health benefits and gluten‐free status, is now widely produced and suitable for human consumption in developed regions due to advancements in sorghum research and processing techniques. The research looked at how well the husking fraction time unit (HFTU) technique worked by examining its effects on the nutritional value of three varieties of sorghum grain. The efficiency of the husking process was assessed at 87% for concentrated and redistributed nutritional contents and 60% for variation of mineral contents based on bran/ endosperm. The technique reduced the T.K.W. compared to whole grain to the endosperm (grits). Moreover, the redistribution of the crude protein % showed the precision of the HFTU procedure by demonstrating an average of 26.6% as a variation ratio of the bran/endosperm in the data set. Contrary to the content of the total dietary fibre content, for example, the variation of TDF % attributed to bran/endosperm was 10.9%. On the other hand, the average ash % of whole grains (hummer) and husked products (TM05C) was increased by 33.2% based on averages of 1.5% and 2.1%, respectively. Accordingly, it was approved that the HFTU procedure effectively separated the endosperm (grits) and bran. This study also found that minerals such as Ca, Cu, Fe, K, Mg, Mn, Na, P, S and Zn changed over 30‐to‐80‐time units by 29%, 13%, 8%, 4%, 17%, 18%, 1%, 13%, 6% and 12% in the bran and endosperm. The HFTU process has influenced the colour attributes of variation sorghum varieties, particularly within a time scale of 80 (S) units. The research revealed that the husking technique substantially impacted the different sorghum grain varieties’ nutritional composition and colour properties. The method can be useful for developers in enhancing sorghum grain products’ nutritional properties attributed to various varieties and regions, allowing them to provide high nutritional quality sourced from sustainable products.

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Elemental composition of cereal grains and the contribution to the dietary intake in the Nigerian population

Cited by 8 publications

References 50 publications

Chemical Composition, Antioxidant Potential, and Nutritional Evaluation of Cultivated Sorghum Grains: A Combined Experimental, Theoretical, and Multivariate Analysis

Chemical Composition, Antioxidant Potential, and Nutritional Evaluation of Cultivated Sorghum Grains: A Combined Experimental, Theoretical, and Multivariate Analysis

The Content of Antioxidant Compounds and VOCs in Sorghum Grain Grown in Central and Eastern Europe

Implications of husking process on the nutritional composition of sorghum grains: diverse varieties and regions

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