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

Abstract

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.

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

“…The phenolic in supernatant was measured with the method of Li et al . (2022). Briefly, a 100 μL of supernatant was mixed with methanol (100 μL) and Folin‐Ciocalteu reagent (250 μL) for 6 min, after which Na 2 CO 3 (7 g/100 mL, 2.5 mL) and distilled water (2 mL) were, respectively, added.…”

“…Meanwhile, sorghum is also a major raw material for animal feed. Sorghum contains a variety of active substances that are good for human health, including anthocyanins, flavonoids, phenolic acids, minerals and vitamins (Li et al ., 2022). As a whole grain, sorghum has been demonstrated to have some health beneficial effects on preventing chronic diseases, such as hypertension, hyperlipidemia and diabetes (Dai et al ., 2022).…”

Advances of metabolomic in exploring phenolic compounds diversity in cereal and their health implications

“…Consequently, exploring processing methods that enhanced the release of phenolics from the food matrix became a pivotal strategy. Such approaches hold promise not only for improving the bioefficacy of phenolic-rich foods but also for counteracting oxidative stress and addressing impaired immune function (Li et al, 2022;Tao et al, 2022). Loo et al (2020) reported that only 5 to 10% of the phenolic compound get absorbed in the small intestine lumen and rest reaches to the distal gut where they undergo biotransformation (conversion into low molecular weight compounds).…”

“…Consequently, exploring processing methods that enhanced the release of phenolics from the food matrix became a pivotal strategy. Such approaches hold promise not only for improving the bioefficacy of phenolic‐rich foods but also for counteracting oxidative stress and addressing impaired immune function (Li et al ., 2022; Tao et al ., 2022). Loo et al .…”

Role of phenolic acid, tannins, stilbenes, lignans and flavonoids in human health – a review

“…Apart from red fruits, important sources of anthocyanins are represented by red wine, coloured beans and vegetables (Di Lorenzo et al ., 2021). Sorghum is an abundant source of bioactive components (phenolics and flavonoids) and long‐term intake is associated with a reduction in chronic disease risks, such as type II diabetes, hypertension, obesity and CVD (Li et al ., 2022).…”