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Journal ArticleDOI

Phenolic profile and content of sorghum grains under different irrigation managements.

TL;DR: Findings will be valuable for the selection of sorghum genotypes for grain production as human food under water deficit conditions, since polyphenol levels can affect the grain's nutritional value and health properties.
About: This article is published in Food Research International.The article was published on 2017-07-01 and is currently open access. It has received 28 citations till now. The article focuses on the topics: Deficit irrigation & Sorghum.

Summary (1 min read)

1. INTRODUCTION

  • Polysaccharides are widely used in biomaterials development.
  • Starch is a very versatile raw material that can be processed by extrusion, injection molding, and thermomolding into either porous or dense thermoplastic materials.
  • The mechanical properties, and particularly the rigidity of starchbased materials, can be modulated by the addition of plasticizers such as glycerol or sorbitol, which decrease the glass transition temperature of the material.
  • Due to its biocompatibility and biodegradability, starch is also introduced in formulations suitable for biomedical applications.

2. MATERIALS AND METHODS

  • Potato starch was purchased from Roquette (Lestrem, France).
  • The initial moisture content was approximately 13% of the wet basis weight (wb) or 15% dry basis (db).
  • Glycerol (99% purity) was purchased from Sigma-Aldrich Chemie GmbH (Steinheim, Germany).
  • Prior to extrusion, water was added to adjust the starch moisture content to 27% wb (37% db).
  • For the samples containing glycerol, the glycerol content was adjusted to 20% wb (27% db).

3. RESULTS AND DISCUSSION

  • Figure 2 presents the cross sections of the conservation rate XC for each type of sample at various relevant immersion times.
  • Because the kinetics are not the same depending on the sample observed, the relevant immersion times displayed on the figures can vary.
  • As a side note, the S-GLY20 sample appears asymmetric, most probably because it was not cut as straightly flat (it is a very sensitive procedure) and therefore one side was slightly thicker than the other.

4. CONCLUSION

  • The in-depth observations of the structural evolutions of starchy samples upon immersion in water were made possible by the use of synchrotron radiation (wide-angle scattering), which gives very high resolution measurements on small samples, and of magnetic resonance microimaging, which gives high-resolution images, two powerful nondestructive techniques.
  • They are complementary and together allow a multiscale study of the phenomena, from crystal structure changes (a few Å) to water transfer (several millimeters).
  • These methods enabled a better understanding of the water uptake mechanisms in these materials, which have a lot of potential as biosourced, biocompatible, and biodegradable polymers for use in the biomedical field, for example, or for food packaging.
  • Using the method described in this Article, one would also be able to follow the enzymatic degradation of samples (simply by replacing water with an enzyme solution) which is of uttermost importance for the applications mentioned above.
  • Another perspective for the use of this unique setup is to follow changes at a different scale by changing the scattering angle (small-angle instead of wide-angle) and investigate the fate of starch granules or the creation of supramolecular structures upon immersion, or during biodegradation.

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Citations
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Journal ArticleDOI
TL;DR: The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation in food systems as a functional component and food additive to improve food quality, safety, and health functions.
Abstract: Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health-beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3-deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3-deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.

105 citations

Journal ArticleDOI
TL;DR: Phenolic composition and relative antioxidant activity were investigated in six varieties of sorghum including pigmented and non-pigmented pericarp varieties in this paper, and the results showed that the black Pericarp variety Shawaya short black 1 and the brown Pericarm variety IS11316 had the highest total phenolic content (TPC) and total proanthocyanidin content (TPAC), consequently resulting in overall high antioxidant activity.

77 citations

Journal ArticleDOI
28 Jun 2020-Foods
TL;DR: The exploitation of agro-industrial waste as a source of bioactive compounds for aquaculture has a triple objective—to provide added value to production chains, reduce pollution, and improve the well-being of organisms through nutrition.
Abstract: The agroindustry generates a large amount of waste In postharvest, food losses can reach up to 50% This waste represents a source of contamination of soil, air, and bodies of water This represents a problem for the environment as well as for public health However, this waste is an important source of bioactive compounds, such as phenolic compounds, terpenes, and β-glucans, among others Several biological activities have been attributed to these compounds; for example, antioxidant, antimicrobial, gut microbiota, and immune system modulators These properties have been associated with improvements in health Recently, the approach of using these bioactive compounds as food additives for aquaculture have been addressed, where it is sought that organisms, in addition to growing, preserve their health and become disease resistant The exploitation of agro-industrial waste as a source of bioactive compounds for aquaculture has a triple objective-to provide added value to production chains, reduce pollution, and improve the well-being of organisms through nutrition However, to make use of the waste, it is necessary to revalue them, mainly by determining their biological effects in aquaculture organisms The composition of bioactive compounds of agro-industrial wastes, their biological properties, and their application in aquaculture will be addressed here

45 citations


Cites background from "Phenolic profile and content of sor..."

  • ...Among the main bioactive compounds present in sorghum are phenolic acids (caffeic, ferulic and chlorogenic acids) and flavonoids (apigeninidin, luteolinidin, and naringenin), which have been directly related to its antioxidant activity [93]....

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Journal ArticleDOI
TL;DR: The analysis of this review emphasizes the valorization of sorghum as a source of bioactive substances and the importance they confer on human health because of the biological potential it has.
Abstract: Sorghum is the fifth cereal most produced in the world after wheat, rice, maize, and barley. In some regions, this crop is replacing maize, due to its high yield, resistance to drought and heat. There are several varieties of sorghum, whose coloration varies from cream, lemon-yellow, red, and even black. Pigmented sorghum grain is a rich source of antioxidants like polyphenols, mainly tannins, which have multiple benefits on human health such as, antiproliferative properties associated with the prevention of certain cancers, antioxidant activities related to the prevention of associated diseases to oxidative stress, antimicrobial and anti-inflammatory effects, it also improves glucose metabolism. Despite having these types of compounds, it is not possible to assimilate them, their use in the food industry has been limited, since sorghum is considered a food of low nutritional value, due to the presence of anti-nutritional factors such as strong tannins which form complexes with proteins and iron, thus reducing their digestibility. Based on these restrictions that this product has had as food for humans, the analysis of this review emphasizes the valorization of sorghum as a source of bioactive substances and the importance they confer on human health because of the biological potential it has.

34 citations

Journal ArticleDOI
15 Sep 2020-Foods
TL;DR: The results showed that the inhibitory effect of sorghum phenolic extracts depended on the phenolic concentration and composition, and Sorghum with higher phenolic contents generally had higher inhibitory activity.
Abstract: Diabetes is a global health challenge. Currently, an effective treatment for diabetes is to reduce the postprandial hyperglycaemia by inhibiting the carbohydrate hydrolysing enzymes in the digestive system. In this study, we investigated the in vitro α-glucosidase and α-amylase inhibitory effects of free and bound phenolic extracts, from the bran and kernel fractions of five sorghum grain genotypes. The results showed that the inhibitory effect of sorghum phenolic extracts depended on the phenolic concentration and composition. Sorghum with higher phenolic contents generally had higher inhibitory activity. Among the tested extracts, the brown sorghum (IS131C)-bran-free extract (BR-bran-free, half-maximal inhibitory concentration (IC50) = 18 ± 11 mg sorghum/mL) showed the strongest inhibition against α-glucosidase which was comparable to that of acarbose (IC50 = 1.39 ± 0.23 mg acarbose/mL). The red sorghum (Mr-Buster)-kernel-bound extract (RM-kernel-bound, IC50 = 160 ± 12 mg sorghum/mL) was the most potent in inhibiting α-amylase but was much weaker compared to acarbose (IC50 = 0.50 ± 0.03 mg acarbose/mL).

30 citations


Cites background from "Phenolic profile and content of sor..."

  • ..., IS131C and Shawaya Short Black 1) generally have higher levels of phenolics [28,29]....

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References
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Journal Article
TL;DR: In this paper, the authors give an overview of phenolic compounds reported in whole grain cereals and compare their phenol and antioxidant activity levels, which can be found in the literature.
Abstract: Research has shown that whole grain consumption helps lower the risk of cardiovascular disease, ischemic stroke, type II diabetes, metabolic syndrome, and gastrointestinal cancers (36,37). In addition to dietary fiber, whole grains contain many health-promoting components such as vitamins, minerals, and phytochemicals, which include phenolic compounds. Phenolic compounds have antioxidant properties and can protect against degenerative diseases (i.e., heart disease and cancer) in which reactive oxygen species (i.e., superoxide anion, hydroxyl radicals, and peroxy radicals) are involved (32,57). The general definition of a phenolic compound is any compound containing a benzene ring with one or more hydroxyl groups. Phenolic acids, flavonoids, condensed tannins, coumarins, and alkylresorcinols are examples. All plant-based foods have phenols, which affect their appearance, taste, odor, and oxidative stability (45). In cereal grains, these compounds are located mainly in the pericarp, and they can be concentrated by decorticating the grain to produce bran, which can be incorporated into a food product (i.e., breads, cookies, and tortillas) with increased dietary fiber levels and nutraceutical properties. Most of the literature on plant phenolics focuses mainly on those in fruits, vegetables, wines, and teas (33,50,53,58, 74). However, many phenolic compounds in fruits and vegetables (i.e., phenolic acids and flavonoids) are also reported in cereals. The different species of grains have a great deal of diversity in their germplasm resources, which can be exploited. Some phenols are unique to one plant species, such as the oat avenanthramides (12). Different methods of analysis for phenols and antioxidant activity are reported in the literature. Unfortunately, it is difficult to make comparisons of phenol and antioxidant activity levels in cereals since different methods have been used. The purpose of this article is to give an overview of phenolic compounds reported in whole grain cereals and to compare their phenol and antioxidant activity levels.

510 citations


"Phenolic profile and content of sor..." refers background in this paper

  • ...In particular, the 3-deoxyanthocyanidins, 49 including apigeninidins, luteolinidins, 5-methoxyluteolinidin and 50 7-methoxyapigeninidin, are at high levels in some sorghum grain genotypes, but are 51 absent in other cereal grains (Awika & Rooney, 2004; L Dykes & Rooney, 2007)....

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  • ...43 Polyphenols have antioxidant activity due to their free-radical scavenging 44 capability, and thus may protect against some chronic diseases, such as coronary heart 45 disease and type 2 diabetes (Dykes & Rooney, 2007)....

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Journal ArticleDOI
TL;DR: In this article, the HPLC profiles of phenolic compounds of virgin olive oils obtained from young olive trees (Olea europaea L cv Arbequina) and how the application of a linear irrigation strategy affected these Hydroxytyrosols, tyrosol, vanillic acid, vanillin, 4-(acetoxyethyl)-1,2-dihydroxybenzene, p-coumaric acid.
Abstract: This study reports the HPLC profiles of phenolic compounds of virgin olive oils obtained from young olive trees (Olea europaea L cv Arbequina) and how the application of a linear irrigation strategy affected these Hydroxytyrosol, tyrosol, vanillic acid, vanillin, 4-(acetoxyethyl)-1,2-dihydroxybenzene, p-coumaric acid, the dialdehydic form of elenolic acid linked to hydroxytyrosol and to tyrosol, lignans, and the oleuropein aglycon were found in all the oils Hydroxytyrosol, tyrosol, vanillic acid, and p-coumaric acid contents in the oils were unaffected by linear irrigation The concentration of lignans was lower in the oils from the least irrigated treatment and the concentration of vanillin increased as the amount of irrigation water applied to olive trees increased However, 4-(acetoxyethyl)-1,2-dihydroxybenzene, the dialdehydic form of elenolic acid linked to hydroxytyrosol and to tyrosol, and the oleuropein aglycon, all of them hydroxyphenyl derivatives, decreased as the level of irrigation water increased The latter three compounds represented the most considerable part of the phenolic fraction of the oils and they were shown to be correlated to the oxidative stability, the bitter index (K(225)), and the bitter, pungent, and sweet sensory attributes Linear irrigation strategy changed the profile of the oil phenolic compounds and, therefore, changed both the organoleptic properties and the antioxidant capacity of the product

233 citations


"Phenolic profile and content of sor..." refers background or result in this paper

  • ...62 Tovar, Motilva, and Romero (2001) planted young olive trees under seven irrigation 63 treatments....

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  • ...These findings 320 contrast with other reports, in which polyphenol concentration increased when the 321 level of irrigation decreased (Artajo, Romero, Tovar, & Motilva, 2006; Buendía et al., 322 2008; Martinelli, Basile, Morelli, d’Andria, & Tonutti, 2012; Tovar et al., 2001)....

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Journal ArticleDOI
TL;DR: It is demonstrated that microbial fermentation of sorghum affects the content of polyphenols and can influence the nutritional value and antimicrobial activity of Sorghum.
Abstract: This study aimed to identify phenolic acids and flavonoids in the red sorghum variety PAN 3860 and to determine changes in their concentrations during fermentation with lactobacilli. Sorghum sourdoughs fermented with two binary strain combinations, Lactobacillus plantarum and Lactobacillus casei or Lactobacillus fermentum and Lactobacillus reuteri , were compared to chemically acidified controls. Four glycerol esters were tentatively identified, caffeoylglycerol, dicaffeoylglycerol, coumaroyl-caffeoylglycerol, and coumaroyl-feruloylglycerol, that have previously not been detected in sorghum. Chemical acidification resulted in hydrolysis of phenolic acid esters and flavonoid glucosides. During lactic fermentation, phenolic acids, phenolic acid esters, and flavonoid glucosides were metabolized. Analysis of ferulic acid, caffeic acid, and naringenin-glucoside contents in single-strain cultures of lactobacilli demonstrated that glucosidase, phenolic acid reductase, and phenolic acid decarboxylase activities contributed to polyphenol metabolism. This study demonstrates that microbial fermentation of sorghum affects the content of polyphenols and can influence the nutritional value and antimicrobial activity of sorghum.

232 citations

Journal ArticleDOI
TL;DR: This study showed that flavonoid levels and composition were affected by sorghum genotype, which will help sorghums breeders to produce sorghUM genotypes with maximum levels of desired flavonoids.

171 citations


"Phenolic profile and content of sor..." refers background or result in this paper

  • ...…data on two other red sorghum genotypes, Tx2911 and 357 98CA4779 reported that they contained 10.8 and 13.4 µg/g luteolin, respectively 358 (Dykes et al., 2009), more than about twice higher than our values, which indicates 359 that the individual flavonoid concentration cannot be simply…...

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  • ...4 μg/g luteolin, respectively (Dykes et al., 2009), more than about twice higher than our values, which indicates that the individual flavonoid concentration cannot be simply predicted by grain color....

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  • ...346 The concentration of individual polyphenols determined in this study is in 347 agreement with previous studies (Dykes et al., 2009; Taleon et al., 2012; Wu et al., 348 2016b)....

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Journal ArticleDOI
TL;DR: In this article, the content of 15 polyphenols was determined in 55 samples of red wines from different denominations of origin in the Canary Islands (Spain) using high performance liquid chromatography (HPLC) with UV and fluorescence detection.

160 citations

Frequently Asked Questions (13)
Q1. What have the authors contributed in "Phenolic profile and content of sorghum grains under different irrigation managements" ?

Wu et al. this paper investigated the effect of irrigation treatment on the levels of polyphenols in sorghum grain. 

A total of eight 193 individual polyphenols, including ferulic acid, caffeic acid, luteolin, apigenin, 194 luteolinidin, apigeninidin, taxifolin and naringenin, were unequivocally identified and 195 another 17 tentatively identified. 

the number of people consuming sorghum grain 40 is slowly but steadily increasing in developed countries mainly due to sorghum’s 41 gluten-free property and antioxidant potential from polyphenolic phytochemicals 42 (Taylor et al., 2006). 

As the sorghum was unable to regulate the severe water 335 stress, the high temperature might also have decreased the biosynthesis of 336 polyphenols, flavonoids and some individual polyphenols on the sorghum grain under 337 the SDI regime. 

The 138 hydrolysate was re-extracted with the 15 mL ethyl acetate four times more, and all 139 ethyl acetate fractions were combined and evaporated to dryness. 

Sorghum (Sorghum bicolor (L.) Moench) is the fifth most valuable global cereal crop, 34 widely grown in semi-arid and arid regions of the world because of its tolerance to 35 drought and high temperatures (Taylor, Schober, & Bean, 2006). 

Synthesis of 308 3-deoxyanthocyanidin has been previously shown to be catalysed by CHS and F3'H 309 enzymes, and the synthesis of these two enzymes was reported to be enhanced under 310 biotic stress in sorghum, which led to increased 3-deoxyanthocyanidin concentration 311 (Boddu et al., 2004; Lo et al., 1999). 

it is proposed that more CHS and F3'H enzymes might 314 be synthesized when irrigation level was reduced from FI to DI. 

Group C (Liberty) has a low level 289 of individual polyphenols, while a high level of some individual flavonoids is found 290 in Group B (Shawaya Short Black 1) or Group D (IS1311C). 

The 129 residue was extracted with 20 mL 80% (v/v) aqueous methanol two times more, and 130 all supernatants were combined after centrifuging. 

The HPLC chromatograms illustrated that across all 218 genotypes, irrigation treatments did not differ in the polyphenolic species present 219 rather only altered their concentrations. 

Acute effect of 458 sorghum flour-containing pasta on plasma total polyphenols, antioxidant 459 capacity and oxidative stress markers in healthy subjects: A randomised 460 controlled trial. 

196 Peaks, 8, 9, 13, 16, 17, 21, 24 and 25 were identified by authentic standards based 197 on their chromatographic comparisons.