Sorghum is the fifth most produced cereal in the world and is a source of nutrients and bioactive compounds for the human diet. We summarize the recent findings concerning the nutrients and bioactive compounds of sorghum and its potential impact on human health, analyzing the limitations and positive points of the studies and proposing directions for future research. Sorghum is basically composed of starch, which is more slowly digested than that of other cereals, has low digestibility proteins and unsaturated lipids, and is a source of some minerals and vitamins. Furthermore, most sorghum varieties are rich in phenolic compounds, especially 3-deoxyanthocyanidins and tannins. The results obtained in vitro and in animals have shown that phenolics compounds and fat soluble compounds (polycosanols) isolated from sorghum benefit the gut microbiota and parameters related to obesity, oxidative stress, inflammation, diabetes, dyslipidemia, cancer, and hypertension. The effects of whole sorghum and its fractions on human health need to be evaluated. In conclusion, sorghum is a source of nutrients and bioactive compounds, especially 3-deoxyanthocyanidins, tannins, and polycosanols, which beneficially modulate, in vitro and in animals, parameters related to noncommunicable diseases. Studies should be conducted to evaluate the effects of different processing on protein and starch digestibility of sorghum as well as on the profile and bioavailability of its bioactive compounds, especially 3-deoxyanthocyanidins and tannins. Furthermore, the benefits resulting from the interaction of bioactive compounds in sorghum and human microbiota should be studied.

This study investigated and compared the occurrence and concentration of macronutrients, moisture, ash, dietary fiber, fatty acids, minerals, carotenoids, vitamins, flavonoids, phenolic compounds, antioxidant activity, phytate and tannin in Brazilian chia seeds grown in the states of Mato Grosso (MT) and Rio Grande do Sul (RS). High concentrations of lipids (31.2g.100g, on average), proteins (18.9g.100g, on average), dietary fiber (35.3g.100g, on average), vitamin E (8,203.6μg.100g, on average) were observed. Similar values for total phenolic compounds and phytic acid in chia seeds from both regions were observed. Chia grown in RS showed higher antioxidant activity than chia grown in MT, and the tannin concentrations were higher in chia seeds grown in Mato Grosso (19.08±1.08eq.catequina/gsample). In conclusion, Brazilian chia seeds showed high concentrations of lipids, proteins, total dietary fiber, minerals and vitamin E.

OptimizatiOn Of methOdOlOgy tO analyze ascOrbic and dehydrOascOrbic acid in vegetables flávia milagres campos*, sônia machado rocha ribeiro, ceres m. della lucia e helena maria pinheiro-sant'ana Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, 36571-000 Viçosa -MG, Brasil paulo césar stringheta Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, 36571-000 Viçosa -MG, BrasilRecebido em 10/1/08; aceito em 18/8/08; publicado na web em 15/12/08In this study, different solutions to extract vitamin C were tested. High-performance liquid chromatography was chosen and the conditions were based on isocratic elution in reverse phase column. Dehydroascorbic acid was determined indirectly after its reduction using dithiothreitol. The use of metaphosphoric acid to stabilize the vitamin C was shown to be required and it was necessary to neutralize the pH of the extract to apply dithiothreitol. The average recovery was 90% in collard and tomato samples. The presence of oil did not interfere in extraction and the methodology can be used to analyze stir fried vegetables.

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