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.
Highlights
The polyphenolic composition was mainly responsible for the high antioxidant activity of the bioactive compounds in the sorghum grain [35,42]
It was found that the antioxidant activity of phenolic compounds in food products was varied (Table 2)
GAE/100 g) studies, it was found that the antioxidant activity of phenolic compounds in food products
Summary
Basic composition testing showed that 10 significant differences in the starch content were found between the sorghum cultivars, even those with different seed color [1]. Dishes prepared from sorghum varieties with a high tannin content stay in the stomach longer, increasing and prolonging the feeling of fullness [12,13,14]. They are characterized by a low glycemic index, which is why they are recommended for people with diabetes [15,16,17,18]
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