Processing of Sorghum (<i>Sorghum bicolor</i>) and Sorghum Products Alters Procyanidin Oligomer and Polymer Distribution and Content

Awika, Joseph M.; Dykes, Linda; Gu, Liwei; Rooney, L. W.; Prior, Ronald L.

doi:10.1021/jf0343128

Cited by 142 publications

(96 citation statements)

References 27 publications

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“…Extrusion of sorghum grains resulted in an increase in the levels of procyanidin oligomers (DPa/ = 4) and a decrease in polymers (DPA/ = 6), possibly due to breakdown of the high-molecularweight polymers into lower-weight compounds. It was concluded that processing changed the overall procyanidin content in sorghum, and also the relative ratios of the different molecular weights [113].…”

Section: Effects On Tannins During Processingmentioning

confidence: 99%

Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

Serrano

Puupponen‐Pimiä

Dauer

et al. 2009

Molecular Nutrition Food Res

671

511

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Tannins are a unique group of phenolic metabolites with molecular weights between 500 and 30 000 Da, which are widely distributed in almost all plant foods and beverages. Proanthocyanidins and hydrolysable tannins are the two major groups of these bioactive compounds, but complex tannins containing structural elements of both groups and specific tannins in marine brown algae have also been described. Most literature data on food tannins refer only to oligomeric compounds that are extracted with aqueous‐organic solvents, but a significant number of non‐extractable tannins are usually not mentioned in the literature. The biological effects of tannins usually depend on their grade of polymerisation and solubility. Highly polymerised tannins exhibit low bioaccessibility in the small intestine and low fermentability by colonic microflora. This review summarises a new approach to analysis of extractable and non‐extractable tannins, major food sources, and effects of storage and processing on tannin content and bioavailability. Biological properties such as antioxidant, antimicrobial and antiviral effects are also described. In addition, the role of tannins in diabetes mellitus has been discussed.

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Section: Effects On Tannins During Processingmentioning

confidence: 99%

Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

Serrano

Puupponen‐Pimiä

Dauer

et al. 2009

Molecular Nutrition Food Res

671

511

View full text Add to dashboard Cite

show abstract

“…Phenolic compounds appear to be susceptible to processing and extrusion has been shown to reduce the molecular weight of phenolic polymers in sorghum [58]. More recently, Dlamini, et al [59] reported that extrusion reduced average total phenol contents by 51% (14.92 versus 7.37 mg catechin equivalents/g) in the whole grain of five sorghum varieties.…”

Section: "Non-tannin" Polyphenolic Compounds and Phenolic Acidsmentioning

confidence: 99%

Grain Sorghum: A Conundrum for Chicken-Meat Production

et al. 2015

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Abstract:The inclusion of grain sorghum in diets for broiler chickens is quite common; however, under Australian conditions, the utilisation of starch/energy by birds offered sorghum-based diets appears inadequate. Various factors inherent in sorghum, including kafirin, phenolic compounds and phytate, may limit energy utilisation. The recent quantification of kafirin, the dominant protein fraction in sorghum, has allowed its nutritional significance to be assessed. This is important as indirect evidence suggests that kafirin concentrations in local sorghums are increasing as an unintended consequence of breeding programs. Presently, Australian sorghums do not contain condensed tannin but, from analyses and assessments of other polyphenolic compounds and phenolic acids, "non-tannin" phenols appear to be negative influences. Anecdotally, white sorghums are considered to be superior to red varieties thus the fact that polyphenolic pigments are responsible for the "redness" of sorghum assumes relevance. Inclusions of sulphite reducing agents in broiler diets have generated promising responses but seem dependent on sorghum properties. Preliminary studies have shown the possibilities of using rapid visco-analyser (RVA) starch pasting OPEN ACCESSAgriculture 2015, 5 1225 profiles, promatest protein solubilities and grain textures to indicate sorghum quality and further studies are required to confirm these hypotheses. These assessments may indicate which sorghums will best respond to reducing agents such as sodium metabisulphite. Finally, the usually modest responses of broilers to exogenous feed enzyme inclusions in sorghum-based are considered in this review.

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“…Tannin was extracted as described by Awika, Dykes, Gu, Rooney & Prior (2003), with slight modifications. One g sample was extracted in 10 mL acetone/acetic acid/water (70:1:29, v/v).…”

Section: Normal Phase High Performance Liquid Chromatography (Hplc)mentioning

confidence: 99%

Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution

2015

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.Running title: Tannin inactivation in milled sorghum grain with dilute NaOH 1 Highlights  Steeping milled Type III tannin sorghum in NaOH solution reduces tannin content  NaOH treatment substantially reduces α-amylase inhibition by the tannins  Tannin polymerization was found to be the mechanism of inactivation  NaOH treatment could enable use of Type III tannin sorghum in bioethanol production 2 ABSTRACTSteeping milled sorghum in up to 0.4% NaOH was investigated as a method of tannin inactivation. NaOH steeping substantially reduced assayable total phenols and tannins in both Type III and Type II sorghums and with Type III sorghum caused a 60-80% reduction in α-amylase inhibition compared to a 20% reduction by water steeping. NaOH treatment also reduced starch liquefaction time and increased free amino nitrogen. Type II tannin sorghum did not inhibit α-amylase and consequently the NaOH treatment had no effect. HPLC and LC-MS of the tannin extracts indicated a general trend of increasing proanthocyanin/procyanidin size with increasing NaOH concentration and steeping time, coupled with a reduction in total area of peaks resolved. These show that the NaOH treatment forms highly polymerised tannin compounds, too large to assay and to interact with the α-amylase. NaOH pre-treatment of Type III sorghums could enable their utilization in bioethanol production.

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Processing of Sorghum (Sorghum bicolor) and Sorghum Products Alters Procyanidin Oligomer and Polymer Distribution and Content

Cited by 142 publications

References 27 publications

Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

Grain Sorghum: A Conundrum for Chicken-Meat Production

Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution

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