Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption

Treviño-Salinas, Miriam; Perales-Torres, Adriana Leticia; Castillo-Ruíz, Octelina; Montes-García, Noé; Lizarazo-Ortega, Cristian; Navarro‐Cortez, Ricardo Omar; Rodríguez-Castillejos, Guadalupe

doi:10.1080/19476337.2021.1928757

Cited by 5 publications

(4 citation statements)

References 17 publications

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“…Los triacilgliceroles representan el 90%, siendo los ácidos linoleico, oleico y palmítico los más abundantes y en concentraciones más bajas están los ácidos mirístico y palmitoleico. El sorgo también presenta un alto contenido de ceras lipídicas (2.0 mg/g de grano), las cuales se componen de aldehídos grasos (44 a 55%), policosanoles (37 a 44%), ácidos grasos (4 a 8%), hidrocarburos (0.5 a 0.1%), ésteres de cera (1.4%) y triacilgliceroles (0.3 a0.4%) (Awika, 2017;Hums et al, 2018;Vanhercke et al, 2019;Treviño-Salinas et al, 2021).…”

Section: Lípidosunclassified

“…En la región de Asia, la producción de sorgo se centra en dos países, China (3.55 MT) e India (3.85 MT), los cuales producen el 94% del total en esta región. En América el principal país productor es Estados Unidos (9.474 MT), seguido de México (4.5 MT), Argentina (3.2 MT) y Brasil (2.1 MT) (Badigannavar et al, 2016;Teferra & Awika, 2019;Treviño-Salinas et al, 2021).…”

Section: Introductionunclassified

“…En la Figura 1, se observa la tendencia en producción y consumo humano de sorgo en México durante el periodo del 2010 al 2019 (FIRA 2019, SIAP 2020. El sorgo puede clasificarse en tres tipos: sorgo forrajero (utilizado para alimentación animal), sorgo granífero (utilizado para alimentación humana) y sorgo escobero (utilizado para la elaboración de fibras y escobas) (Nieblas et al, 2016;Treviño-Salinas et al, 2021). El sorgo tiene un valor nutricional alto, debido a la gran cantidad de nutrientes que presenta, los cuales pueden dividirse en tres categorías principales: a) macronutrientes, b) micronutrientes y c) compuestos bioactivos (Serna-Saldivar & Hernández, 2020;Rashwan et al, 2021).…”

Section: Introductionunclassified

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Propiedades nutricionales, funcionales y bioactivas de alimentos a base de sorgo: Avances y oportunidades para su aprovechamiento integral

2022

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En la actualidad existe una demanda creciente por parte del consumidor de alimentos, que además de ser nutritivos y apetecibles, aporten un beneficio adicional a la salud. La evidencia científica de los efectos benéficos que el sorgo (Sorghum), tiene en la salud humana ha ido aumentando, y por lo mismo, la demanda de alimentos a base de este cereal también se ha incrementado, incluso en los mercados alimentarios de países desarrollados. Debido a su composición química, el grano de sorgo es considerado una fuente rica de nutrientes y compuestos bioactivos. Sin embargo, el reacomodo estructural adoptado y las interacciones que establecen dichos compuestos, compromete su biodisponibilidad, digestibilidad, funcionalidad y propiedades sensoriales. No obstante, el sorgo se distingue de otros cereales por su alta tolerancia al calor y resistencia a la sequía, lo que amplía su potencial como cultivo sostenible para la futura seguridad agroalimentaria ante el desafío del cambio climático. En este escenario, parte de la comunidad científica ha orientado su investigación en busca de mejorar los alimentos tradicionales que se derivan del sorgo, así como a la elaboración de alimentos novedosos para impulsar su aprovechamiento a través de la industria alimentaria. En esta revisión se analizan los avances en las mejoras de las propiedades nutricionales, funcionales y bioactivas de alimentos a base de sorgo y se discuten algunas áreas que han sido poco investigadas, las cuales constituyen una oportunidad para el aprovechamiento integral de las propiedades del sorgo en la alimentación humana. DOI: https://doi.org/10.54167/tecnociencia.v16i2.912

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Section: Lípidosunclassified

Section: Introductionunclassified

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Propiedades nutricionales, funcionales y bioactivas de alimentos a base de sorgo: Avances y oportunidades para su aprovechamiento integral

2022

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“…This is associated with protective effects against several chronic-degenerative diseases (Wu et al, 2018;Slavin, 2004). It has also been shown that its consumption reduces cholesterol and triglyceride levels up to 50 % when this cereal is ingested by patients with hypercholesterolemia (Treviño-Salinas et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Sensory analysis of pancakes made with sorghum flour, xanthan gum and microbial transglutaminase enzyme

2023

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Sorghum is a cereal used as fodder, mainly. Despite being a beneficial product for human health, its consumption is little or null in Mexico. The food industry could be an alternative to diversify this cereal in products compatible with celiac people. The study was focused on the consumer's characterization and the sensory assessment of pancakes elaborated with various proportions of xanthan gum (GX) and the microbial transglutaminase (MTG) enzyme in two cities from the central and northeastern regions of Mexico. A survey, designed and validated previously, was given to 58 consumers where the demographic characteristics of participants and the sensory analysis of nine pancakes (P) were explored. The latter were prepared with the following proportions of GX/MTG: P1 (0/0 %), P2 (0/0.25 %), P3 (0/0.5 %), P4 (0.25/0 %), P5 (0.25/0.25 %), P6 (0.25/0.5 %), P7 (0.5/0 %), P8 (0.5/0.25 %), P9 (0.5/0.5 %) and a commercial pancake (control). The study revealed that the majority of the participants were women (77.5 %). The predominant age was between 20 and 29 years (51.7 %) with a university academic level (30.2 %) and postgraduate degree (38 %), and income ≥ $20,000 MXN (53.6 %). The most preferred and accepted pancakes were P9 and P7 followed by the control, P5 and P8. However, the most accepted pancake was the control followed by P7 and P9. It is concluded that sorghum pancakes represent an alternative with health benefits for people with celiac disease.

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Nutrients and polyphenols-rich Sorghum bicolor genotypes as complementary therapy for Alzheimer’s disease

Abdulraheem,

Martins,

Bharadwaj

et al. 2024

Phytochem Rev

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Alzheimer’s disease (AD) is a progressive neurodegenerative disorder and most common cause of dementia among older people. The main pathological hallmarks of AD are formation of insoluble amyloid beta senile plaques and paired helical filaments of neurofibrillary tangles. AD features gradual memory decline, mild to severe cognitive impairment, eventually total dependence of patients on caregivers. Currently available drugs have not been able to modify AD pathology. This has drawn increasing attention to plant food materials with high nutritional and bioactive constituents as potential complementary therapy for AD. Sorghum bicolor is a widely available cost-effective source of proteins, fats, crude fibres, biopeptides and polyphenols which are vital for human wellbeing. This review discussed the major mechanisms underlying AD pathology. The nutritional and bioactive constituents of Sorghum bicolor grains were extensively described. There is limited report on anti-AD activities of sorghum grains. Therefore, the pharmacological mechanisms of action including scavenging of reactive oxygen species, inhibition of oxidative stress, anti-acetylcholinesterase activity and modulation of mitophagy were only speculated. This comprehensive update suggests more robust innovative studies that will provide critical theoretical details necessary to promote utilization of sorghum grains as functional food or source of bioactive molecules for AD therapy.

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Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption

Cited by 5 publications

References 17 publications

Propiedades nutricionales, funcionales y bioactivas de alimentos a base de sorgo: Avances y oportunidades para su aprovechamiento integral

Propiedades nutricionales, funcionales y bioactivas de alimentos a base de sorgo: Avances y oportunidades para su aprovechamiento integral

Sensory analysis of pancakes made with sorghum flour, xanthan gum and microbial transglutaminase enzyme

Nutrients and polyphenols-rich Sorghum bicolor genotypes as complementary therapy for Alzheimer’s disease

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