Concentration of Pro-Health Compound of Sorghum Grain-Based Foods

Abstract

More than 35% of the world sorghum seed production is a human food source. The main ingredient of fully ripe sorghum grains is starch. Sorghum does not contain gluten, and it is also a rich source of antioxidant compounds other than vitamins or macro- and microelements, including phenolic acids, flavonoids, and sterols. The aim of this study was to determine the antioxidant activity and the content of selected bioactive compounds, i.e., total phenolic acids, total flavonoids, and total phytosterols, as well as determination of the qualitative and quantitative profile of phenolic acids, flavonoids, and phytosterols in various food products, the basic ingredient of which was sorghum grain. It was found that antioxidant activity is related to the total phenolic compounds content. The ABTS•+ ranged from 319 to 885 µmol TROLOX/kg. However, white sorghum grain flour contained almost two times more polyphenols than red sorghum grain flour. The FPA ranged from 224 in raw pasta to 689 mgGAE/100 g in white sorghum grain. During this study, the quantitative profile of selected polyphenols in grain flour, wafers, pasta, and cookies containing sorghum grain was also investigated, as well as the content of 11 selected phenolic acids. Total content of the latter ranged from 445 to 2850 mg/kg. Phytosterols such as beta-sitosterol, campesterol, and stigmasterol were found in all the analyzed products. Based on this research, it was investigated that the products containing sorghum grains can be classified as functional food.

Genome-Wide Association Study of Seed Morphology Traits in Senegalese Sorghum Cultivars

“…Sorghum [ Sorghum bicolor (L.) Moench] is a gluten-free cereal widely consumed throughout Africa [ 1 , 2 ]. It is a climate-resilient and drought-tolerant crop used for animal feed, biofuels, forage, ethanol production, and fodder preservation; it is arguably one of Africa’s most versatile food crops [ 3 ].…”

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

“…The results of field and laboratory experiments indicate an increase in VOC emissions from crop species when the plants are physically damaged or exposed to other stressors [60][61][62][63]. VOC emissions are also related to plant species [64,65] and environmental factors [63,[66][67][68][69][70][71][72]. Scientific research confirms the wide possibilities of using sorghum in various industrial fields [43][44][45][46][47][48][70][71][72].…”

“…VOC emissions are also related to plant species [64,65] and environmental factors [63,[66][67][68][69][70][71][72]. Scientific research confirms the wide possibilities of using sorghum in various industrial fields [43][44][45][46][47][48][70][71][72].…”

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

“…With a rising shift in consumers’ demand toward developing functional foods, sorghum has the potential to be used as a new food ingredient. The grain is a good starch source, with approximately 65 to 80% of its dry weight [ 13 ]. Apart from that, the advantage of sorghum is its protein content of an average of 7 to 15% [ 13 , 14 ].…”

“…The grain is a good starch source, with approximately 65 to 80% of its dry weight [ 13 ]. Apart from that, the advantage of sorghum is its protein content of an average of 7 to 15% [ 13 , 14 ]. From a nutritional point of view, the value of sorghum grains could be considered slightly inferior compared to other cereal grains based on lower protein and starch digestibility.…”