Phenolic Compositions and Antioxidant Activities Differ Significantly among Sorghum Grains with Different Applications.

Shuyu Shen,Rui Huang,Charlie Li,John Shi,Xingqian Ye,Honglin Chen,Wenyan Wu,Shiguo Chen

doi:10.3390/molecules23051203

Abstract

Sorghum grains with different applications had different phenolic profiles, which were corresponded to various antioxidant capacities. In this study, total phenolic, proanthocyanidins and flavonoids contents, as well as contents of individual phenolic compounds from sorghum grains with various applications were determined, and their antioxidant capacities were evaluated. Total phenolic contents (TPC) and total proanthocyanidins contents (TPAC) showed strong correlation with antioxidant activities (r > 0.95, p < 0.01). Hongyingzi (S-1), one of the brewing sorghums, showed the highest level of TPC and TPAC, while white grain sorghum (S-8) had the lowest. Except for black grain sorghum (S-7), that contained the highest contents of ferulic acid, brewing sorghum grains contained the higher contents of the most individual phenolic compounds, especially the variety S-1. The correlation among individual phenolic compounds and antioxidant activities indicated that the free forms of protocatechuic acid (r = 0.982 of FRAPassay, p < 0.01) and taxifolin (r = 0.826 of FRAP assay, p < 0.01) may be the main functional compounds. These results indicate that brewing sorghum grains can also be utilized as effective materials for functional foods.

Highlights

IntroductionSorghum (Sorghum bicolor (L.) Moench) is the fifth most important crop after wheat, rice, maize and barley in the world [1] and plays a vital role in Asia, Africa and other semi-arid regions [2]
Sorghum (Sorghum bicolor (L.) Moench) is the fifth most important crop after wheat, rice, maize and barley in the world [1] and plays a vital role in Asia, Africa and other semi-arid regions [2].Sorghum can be processed and applied to various fields
Whole grain sorghum is boiled like rice, roasted or popped like corn and its flour is used to make porridge, pancake, bread, dumplings, beers or fermented beverages

Summary

Introduction

Sorghum (Sorghum bicolor (L.) Moench) is the fifth most important crop after wheat, rice, maize and barley in the world [1] and plays a vital role in Asia, Africa and other semi-arid regions [2]. Sorghum can be processed and applied to various fields. Whole grain sorghum is boiled like rice, roasted or popped like corn and its flour is used to make porridge, pancake, bread, dumplings, beers or fermented beverages. In Africa, sorghum grain is grounded and fermented for beer production. In India, sorghum flour is used to make bread. In Korea, sorghum is cooked with rice and its flour is used to make cake. In China, sorghum is fermented and distilled to produce spirit, maotai, which is regarded as one of the country’s most famous liquors [3]

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Conclusion