Impact of sprouting on physicochemical and nutritional properties of sorghum: a review

Saithalavi, K. M.; Bhasin, Aparajita; Yaqoob, Mudasir

doi:10.1007/s11694-021-00969-9

Cited by 26 publications

(19 citation statements)

References 47 publications

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“…During the germination process, antinutritional factors such as protease inhibitors, phytic acids and tannins in sorghum are degraded, whereas bioaccessibility of vitamins, minerals and protein is improved, allowing for better digestion of nutrients compared with ungerminated sorghum (Saithalavi et al ., 2021). Free phenolic are considered to be phenolic compounds that do not interact physically or chemically with other macromolecules, while bound phenolic are considered to be phenolic compounds that can bind with macromolecules and are not easy to separate (Wang et al ., 2014).…”

Section: Introductionmentioning

confidence: 99%

Effects of germination time on phenolics, antioxidant capacity, in vitro phenolic bioaccessibility and starch digestibility in sorghum

Wang

Zhao

et al. 2022

Int J of Food Sci Tech

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Summary The effects of germination time on phenolic, flavonoid, anthocyanin, antioxidant capacities, inhibition capacity of α‐amylase, bioaccessibility of phenolic and digestibility of starch in sorghum were evaluated in this study. The levels of total phenolic, flavonoid and anthocyanin in germinated sorghum for 48 h increased by 39.74%, 37.28% and 52.21%, respectively. Germination also increased the composition of phenolic, flavonoid and anthocyanin in sorghum, and their antioxidant capacity and inhibitory rates of α‐amylase. Additionally, in vitro digestion results showed that phenolic bioaccessibility increased by 10.18%, and digestibility of starch and expected glycaemic index (eGI) decreased by 13.87% and 5.26 in germinated sorghum for 48 h compared with the ungerminated sorghum. These results indicate that germination might be a green method to improve the nutritional quality of sorghum and promote the development of germinated whole‐grain food.

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Section: Introductionmentioning

confidence: 99%

Effects of germination time on phenolics, antioxidant capacity, in vitro phenolic bioaccessibility and starch digestibility in sorghum

Wang

Zhao

et al. 2022

Int J of Food Sci Tech

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“…For consumers, the germination process reduces or eliminates various anti-nutritional factors in the seeds, such as tannins, phytic acid, and protease inhibitors, thereby improving the digestibility of nutrients and utilization of vitamins and minerals. The germination process also produces a variety of biologically active substances such as vitamins, γ-aminobutyric acid, and polyphenols (Gan et al, 2017;Saithalavi et al, 2021). In our study, thousands of genes corresponded with seed germination are expressed in green or yellow alfalfa sprouts (Supplementary Table 3).…”

Section: Overall Comparison Of Transcriptomic Profiles Between Yellow...mentioning

confidence: 52%

Comprehensive transcriptomic and metabolomic profiling reveals the differences between alfalfa sprouts germinated with or without light exposure

Zhang

et al. 2022

Front. Plant Sci.

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Alfalfa sprouts are among the most nutritionally rich foods, and light exposure is a critical factor in determining their biomass and quality. However, detailed metabolic and molecular differences between yellow and green alfalfa sprouts remain unclear. In this study, comprehensive metabolomic and transcriptomic analyses were integrated to evaluate the nutrient composition of alfalfa sprouts during germination with or without light exposure. Differentially expressed genes and differentially accumulated metabolites in green and yellow alfalfa sprouts were significantly enriched in secondary metabolic pathways, such as the isoflavonoid biosynthesis pathway. Green alfalfa sprouts contained a wide variety of lipids, flavonoids, phenolic acids, and terpenoids, among which the top three upregulated were calycosin, methyl gallate, and epicatechin 3-gallate, whereas yellow alfalfa sprouts contained relatively more isoquercitrin. These results provide new insights into the nutritional value and composition of alfalfa sprouts under different germination regimes.

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“…It is an important nutrition resource to humans due to its abundant bioactive components, including dietary fibre, polyphenols, protein, vitamins, and lysine (Taylor et al ., 2014). Accordingly, sorghum has been demonstrated to have positive effects on the prevention of arteriosclerosis, hypertension, type II diabetes, and other chronic diseases (Saithalavi et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Exploring the effect of microwave treatment on phenolic flavonoids, antioxidant capacity, and phenolic in vitro bioaccessibility of sorghum

Ren

Wang

Peng

et al. 2022

Int J of Food Sci Tech

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Summary The effect of microwave treatment on phenolics, flavonoids, antioxidant capacity, and phenolic in vitro bioaccessibility of white and red sorghum was evaluated. After microwave treatment for 40 s, the contents of free, bound, and total phenolics in white and red sorghum increased by 15.6–42.6, 4.0–23.4, and 19.7–66.0 mg gallic acid equivalents 100 g−1 dry weight (DW), respectively, and the contents of free, bound, and total flavonoids increased by 9.4–11.2, 4.8–5.4, and 14.2–16.6 mg rutin equivalents 100 g−1 DW, respectively. With increasing microwave treatment time, the contents of phenolic acids and flavonoids in white and red sorghum first increased and then decreased. Additionally, the changes in antioxidant capacity indicated a similar trend with phenolic contents for white and red sorghum. In vitro gastrointestinal digestion indicated that microwave treatment had no effect on the phenolic bioaccessibility of white and red sorghum but increased the release amount of phenolic acid and antioxidant capacity.

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Impact of sprouting on physicochemical and nutritional properties of sorghum: a review

Cited by 26 publications

References 47 publications

Effects of germination time on phenolics, antioxidant capacity, in vitro phenolic bioaccessibility and starch digestibility in sorghum

Effects of germination time on phenolics, antioxidant capacity, in vitro phenolic bioaccessibility and starch digestibility in sorghum

Comprehensive transcriptomic and metabolomic profiling reveals the differences between alfalfa sprouts germinated with or without light exposure

Exploring the effect of microwave treatment on phenolic flavonoids, antioxidant capacity, and phenolic in vitro bioaccessibility of sorghum

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