Abstract
The phenol content of sorghum is a unique feature among all cereal grains; hence this fact merits the special attention of scientists. It should be remembered that before polyphenols can be used in the body, they are modified within the digestive tract. In order to obtain more accurate data on the level and activity of tested ingredients after ingestion and digestion in the in vivo digestive tract, in vitro simulated digestion may be used. Thus, the aim of this study was to determine the content of polyphenols, flavonoids, and individual phenolic acids, as well as the antiradical properties, of sorghum and sorghum-enriched pasta before and after in vitro simulated gastrointestinal digestion. We observed that the total content of polyphenols decreased after gastric digestion of sorghum, and slightly increased after duodenal digestion. Moreover, the flavonoid content decreased after the first stage of digestion, while antioxidant properties increased after the first stage of digestion and slightly decreased after the second stage. The digestion of polyphenolics in sorghum is completely different to that in pasta-both in varieties with, and without, the addition of sorghum. For pasta, the content of total polyphenols and flavonoids, and free radical scavenging properties, decrease after each stage of digestion.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
