Sorghum Bran Research Articles

Impact of added enzyme-treated bran on the techno-functional properties of puffed-extruded sorghum snack

Dietary fibre intake is crucial for improving human health and reducing the prevalence of diet-related non-communicable diseases. This study determines the effect of the enzyme (Viscozyme®L: a cocktail of cell wall degrading enzymes including arabanase, cellulase, β-glucanase, hemicellulase and xylanase) hydrolyzed fibre on the techno-functional properties of puffed-extruded sorghum snacks made from sorghum flour. Sorghum flour and sorghum flour mixed with untreated bran, water-incubated bran, and enzyme-treated bran were extruded using a twin-screw extruder. The puffed-extruded snacks from sorghum flour with 2-hour enzyme-treated bran showed similar expansion ratios to snacks from sorghum flour without bran. The expansion ratios of the without-bran snacks (2.80) and enzyme-treated bran-added snacks (2.77) were significantly (P<0.05) higher than those made with untreated sorghum bran (1.87). A higher expansion ratio usually results in a lighter, crispier texture and a more attractive appearance of puffed-extruded snacks, which consumers often prefer. The enzyme treatment also increased the water solubility index and decreased the water absorption index compared to snacks with untreated bran. This study explores the potential of using an enzyme-treated sorghum bran to manufacture puffed-extruded snacks comparable to those made with sorghum flour.

Synthesis and characterization of hybrid gold‐coated cereal particles from sorghum bran flour and wheat bran flour

Synthesis and characterization of hybrid gold‐coated cereal particles from sorghum bran flour and wheat bran flour

Effect of sorghum bran addition on antioxidant activities, sensory properties, and in vitro starch digestibility of Chinese southern-style steamed bread.

Chinese steamed bread (CSB) is one of the most important staple foods in China and is also popular in South-East Asia. Developing functional CSB could improve people's resistance to inflammatory and non inflammatory diseases. This work investigated the effect of sorghum bran addition on antioxidant activities, sensory properties, and in vitro starch digestibility of Chinese southern-style steamed bread (CSSB). In this study, the enhanced CSSB with 0-200 g kg-1 of fine black and tannin (sumac) sorghum bran addition was developed. A small change in phenol content and antioxidant activity was observed at various stages in the processing procedure before steaming. Moreover, a high retention of antioxidant phenolics CSSB with sorghum bran addition was observed. Sorghum bran addition significantly increased the total phenol content and antioxidant activity of CSSB by 4.5-10 times, on average, relative to control. Sorghum bran addition significantly also increased the content of resistant starch, and significantly decreased in vitro starch digestibility in CSSB; these effects were likely due to the joint inhibitory effect of tannins and ferulic acid on starch digestibility. Interestingly, the sorghum bran breads scored higher or similar to control in sensory color preference and overall appearance, but lower on most textural and mouthfeel attributes. Sorghum bran addition significantly increased the antioxidant activity of CSSB and significantly decreased starch digestibility. Moreover, the color and appearance properties were maintained or improved. However, the sensorial textural attributes were negatively impacted by the sorghum bran substitutions. Strategies to improve the texture of bran-fortified breads would likely enhance their consumer acceptability. © 2024 Society of Chemical Industry.

Bimolecular optimization of cellulase production by &lt;i&gt;Richoderma citrinoviride&lt;/i&gt; and &lt;i&gt;Aspergillus niger&lt;/i&gt; isolates on corn cob, rice bran and sorghum bran as biomass substrates

This work focuses on the assessment of the conditions relevant for the improvement of enzymes hydrolysis of pretreated corn cob, rice bran and sorghum bran by using Trichoderma Citrinoviride and Aspergillus niger. To achieve this, different fermentation conditions were applied to assess their effect in the optimization of cellulase production. Effects of fermentation duration, inoculation size, temperature and pH of fermentation on cellulase production were investigated. At 96 hrs of fermentation, maxim cellusale product was found to be at optimum in both organisms. Hence, 6% substrates concentration with 10 discs of 8mm inoculum size yielded maximum cellulase production in both A. niger and T. citrinoviride after 5 days of incubation. At 35ºC, A niger and T citrinoviride recorded maximum cellulase production 0.50 mg/ml in sorghum bran while 40ºC was optimum for maximum cellulase production for T, citrinoviride on corn cob. Whereas, pH 5.0 T. citrinoviride exhibits maximum cellulase production with sorghum bran 1.30 mg/ml compared to carboxymetyyl cellulose which served as control and sorghum bran 1.2mg/ml. These results highlight the potentials of T. citrinoviride as species of fungus for the industrial production of cellulase using Agricultural wastes as substrates. Cellulase yield was repressed in the presence of glucose and was induced in the presence of corn cob, rice bran and sorghum using T. citrinoviride. Cellulase yield from Corn cob, rice bran and sorghum bran differed significantly at (P&lt;0.05) from glucose.

Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing

Whole grains (WG) are beneficial to health but have reduced sensory quality, partly attributable to inhibition of Maillard reaction products (MRP) by WG phenolics. The study investigated how major flavonoid classes in cereals affect Maillard reaction pathways. Flavonoids were reacted with xylose-lysine aqueous system at 160 °C/12 min. Additionally, breads were made with catechin, and wheat and sorghum bran fortification. Low Mw MRP were profiled using UPLC-MS/MS, while melanoidins were characterized using fluorescence spectroscopy and HPSEC-MALS. The flavonoids significantly (p < 0.05) reduced both melanoidin content (by 33–86%) and Mw (3.5–15 kDa vs 20 kDa control), leading to lighter bread crust. Flavonoids inhibited MRP via direct condensation with early-stage amines and carbonyls into stable adducts, and reduction of late-stage polymerization reactions, increasing accumulation of cyclic N-containing intermediates. Inhibitory trend was flavones>flavanones>flavanols. C-Ring π-bond dramatically enhance flavonoid MRP inhibition; thus flavone-rich cereal grains are likely to strongly impact MRP-dependent sensory attributes of WG products.

A comparative analysis of cutin monomers from cereal brans and fruit peels: Isolation and characterization

Plant cuticles contain mainly lipid polymers (cutin), protecting them against desiccation and environmental stresses. The monomeric composition of the cuticular polymer fractions of three cereal fibers: maize bran, wheat bran and sorghum bran, as well as hemicellulose/cellulose fractions isolated from sorghum bran were investigated and compared with cuticular content isolated from apple and tomato peel samples. Total cuticular contents in apple and tomato peels were the highest, ranging from 54.5 % to 54.8 %, when compared with the total cuticular content of maize, wheat and sorghum brans. Among three cereal samples, the cuticular material content in sorghum bran (7.14%) was higher than the maize bran and wheat bran (3.92% and 5.92% respectively). The hexadecanoic acid (C16), octadecanoic acid (C18), ω-hydroxy fatty acids, with medium chain functional groups such as enoic, epoxy and hydroxyl groups were identified in each cutin sample. The percentage of p-coumaric acid in apple and tomato peel samples were 84.0% and 78.7% respectively of the total phenolic acids present. The ferulic acid content in maize, sorghum and wheat brans were 94.1%, 92.8% and 88.0% respectively, indicating that ferulic acid was the major phenolic compound in these brans.

Polyphenol recovery from sorghum bran waste by microwave assisted extraction: Structural transformations as affected by grain phenolic profile

Sorghum milling waste stream (bran), contains diverse phenolic compounds with bioactive properties. The study determined the potential of microwave assisted extraction (MAE) to recover the bran phenolic compounds. Red, white, and lemon-yellow pericarp sorghum brans were subjected to MAE and phenolic yield and structural transformation vs conventional extraction (control) assessed by UPLC-MS/MS, Folin-Ciocalteu and Trolox equivalent antioxidant capacity methods. Phenols yield increased from 3.7–20.3 to 12.6–75.5 mg/g, while antioxidants capacity increased average 3.3X in MAE extracts vs controls. Hydroxycinnamic acids increased most dramatically (3.0–32X) in MAE extracts (0.08–2.64 to 2.57–8.01 mg/g), largely driven by release of cell-wall derived feruloyl- and coumaroyl-arabinose. MAE hydrolyzed flavonoid glycosides into aglycones, and depolymerized condensed flavonoid heteropolymers into flavanones, flavanols and (deoxy)anthocyanidins. Thus, MAE dramatically enhances yield of valuable phenolics from sorghum bran waste, but also alters the phenolic profile in ways that may influence their chemical and biological properties.

Development of sorghum arabinoxylan-soy protein isolate composite nanoparticles for delivery of curcumin: Effect of polysaccharide content on stability and in vitro digestibility

The purpose of this study was to fabricate composite nanoparticles using soy protein isolate (SPI) and sorghum bran arabinoxylan (AX) for the delivery of curcumin (Cur). The influences of AX concentrations on the physicochemical characteristic, stability and bioaccessibility of curcumin were investigated. The findings showed that the encapsulation efficiency of curcumin obviously increased upon incorporating AX in comparison to SPI-Cur particles. Hydrogen bonds and hydrophobic interactions were the primary driving forces for the formation of SPI-Cur-AX nanoparticles (SCA). SCA nanoparticles with 1.00 % AX exhibited a uniform size with orderly distribution, suggesting its remarkable physical stability due to the strengthened electrostatic repulsion. However, excessive AX led to aggregation of particles, a noticeable increase in size, and subsequently, a reduction in stability. Due to the heightened free radical scavenging capacity of sorghum AX, SCA nanoparticles exhibited superior antioxidant capabilities. Compared to free curcumin, encapsulation within composite particles significantly enhanced the retention rate and bioaccessibility of curcumin. This improvement was attributed to the potent emulsification ability of AX, which coordinated with bile salt to promote the transfer of curcumin into micelles. The research provides an effective strategy for developing food-grade delivery carriers aimed at enhancing dispersibility, stability and bioaccessibility of the fat-soluble bioactives.

Occurrence of Fusarium Species and Determination of Their Toxins From Poultry Feeds During Storage.

At a global scale, grains and poultry feeds are the primary sources of feed. Due to their considerable significance, any fungi capable of infecting these feedstuffs can pose a threat to both food safety and security. Fusarium spp. are a highly significant group of organisms. Fumonisins (FBs), deoxynivalenol (DON), trichothecene (T-2), and zearalenone (ZEN) are classifications of mycotoxins that are synthesized by Fusarium species. Their presence is associated with a range of factors that occur during growth, processing, and storage. We have recorded the high occurrence of Fusarium spp. in grains and poultry feeds in all tested samples. Fusarium (F) oxysporum was the most common species that appeared in all tested two hundred samples. FB1 was the predominant toxin that appeared with the highest concentration in 56 pellet samples with the range of 10.34-1043 μg/kg. Also, it occurred with levels of 4.67-956 μg/kg in the tested ingredients samples. Fusarium verticillioides isolates were the highest producers of FB1. Fusarium spp. isolates showed positive FB1 production with 84.6%, 82.5%, 82.2%, and 78.1%, isolated from pellet feed samples that were collected from Alhassa, Jeddah, Qassim, and Riyadh, respectively. 31.6%, 76.9%, 23.1%, 83.3%, and 88% of tested Fusarium spp. strains exhibited FB1 production in samples of barley, corn, sorghum, soybean, and wheat bran, respectively, with the range of 18-655 μg/kg. Genes responsible for FB1, DON, T-2, and ZEN production were detected in the Fusarium spp. isolates.

Research progress on antioxidant activity and application of sorghum bran

Research progress on antioxidant activity and application of sorghum bran

Growth Performance and Nutrient Utilizations of Heterobranchus bidorsalis (Geoffory Saint Hilaire, 1809) Fed on Fermented Sorghum Bran Meal Diets

The growth of aquaculture faces a high cost of feed which is about 60% to 75% of total production costs. An effort should be made to increase the profit by reducing the cost of feed as minimal as possible. This study investigated the growth performance and nutrient utilizations of Heterobranchus bidorsalis fed on fermented sorghum bran meal diets. sorghum bran was fermented at 10% moisture for seven days and samples for proximate analysis were collected on the first, fourth and seventh day. The highest crude protein was obtained in seventh day fermentation with 17.59±1.53% and the lowest was obtained in the zero day (control) with 10.53±1.53. Four isoproteic diets (40% crude protein) were formulated at 25%, 50%, 75% and 100% inclusion level to replace maize meal. The diets were fed to H.bidorsalis for twelve weeks. The experimental fish were fed 5% body weight throughout the experiment. The results obtained from the feeding trial showed that the fish fed on 100% inclusion level shows significance difference (p&lt;0.05) in mean weight gain compared to fish fed on other diets. The highest mean weight gain (MWG) was obtained in the fish fed on 100% inclusion level diet (D5) with 43.39±1.86g and the lowest was obtained in control diet (D1) with 28.97±0.54g. The highest Average Daily Growth (ADG) and Specific Growth Rate (SGR) were obtained in the fish fed on (D5) with 0.52±0.56 and 1.07±0.64 while the lowest were obtained in the fish fed on control diet with 0.35±0.51 and 0.91±0.65 respectively. The nutrient utilizations showed significant difference (p&lt;0.05) in fish fed on (D5) compared to others. The highest feed conversion ratio (FCR) was obtained in fish fed on (D5) with 0.48±0.16 and the lowest was obtained in control with 0.41±0.24. The highest protein intake (PI), protein rating (PR) and protein growth rate (PGR) were obtained in the fish fed on (D5) with 43.12±1.27, 0.52±0.72 and 1.04±0.71 while the lowest were obtained in the fish fed on control with 29.99±0.71, 0.35±0.45 and 1.00±0.53 respectively. The highest Protein Efficiency Ratio (PER) was obtained in the fish fed on (D5) with 1.01±0.07 and the lowest was obtained in the fish fed 50% inclusion level diet (D3) with 0.95±0.62. The highest Apparent Net Protein Utilization (ANPU) and Apparent Net Lipid Utilization (ANLU) were recorded in the fish fed on (D5) with 23.35±0.92 and 161.22±0.26 while the lowest were recorded in the fish fed on (D1) with 14.68±1.05 and 131.27±0.74 respectively. This study revealed the positive effects of incorporating fermented Sorghum bran meal into the diet of H. bidorsalis.

Optimisation framework of biomass supply chain in southwest Nigeria

The article investigates the development of a biomass supply chain model by studying the logistic, network optimisation, transportation and economic impact as it affects the southwest Nigeria, with a particular emphasis on the conversion of crop residues into bioproducts such as bioethanol and biodigestate for electricity generation. This model compares the energy produced from single and multiple feedstocks using simulation methods implemented in the MATLAB 2022b programming language solver with the linprog function to implement linear programming to investigate the maximum revenue and minimum production costs as they affect biomass supply chain in southwest Nigeria. The sensitivity analysis is performed to examine the impact of key parameters by measuring essential uncertainty features to show the profitability of the supply chain network while employing feedstock such as cassava peel, maize husk, rice straw, and sorghum bran. The study's findings provide insight into the optimal design and operation of the biomass supply chain in Southwest Nigeria, as well as the viability and potential of using various feedstocks for energy generation while taking into account the economic and logistical aspects of the supply chain. The optimisation framework provides decision-makers and stakeholders with practical tools to improve the sustainability of biomass utilisation and efficiency in the region, and research will help to develop a more robust and environmentally friendly energy system in the region, easing the transition to a renewable and sustainable future.

Unlocking Indonesia's sweet sorghum potential: A techno-economic analysis of small-scale integrated sorghum-based fuel grade bioethanol industry

To expand the utilization of sweet sorghum as bioethanol feedstock, an initial study of the feasibility completed with techno-economic analysis of an integrated small-scale sweet sorghum-based bioethanol industry (capacity of 4 kL/d) located in East Java, Indonesia is exemplified in this paper. Bioethanol is produced from pressed sorghum juice, while other parts of the sorghum plant, i.e. grains, leaves, and residual biomass, are used to produce other valuable products such as sorghum flour, rice, bran, and biopellet. The feasibility of producing bioethanol from sweet sorghum as raw material can be achieved if all by-products and parts of sorghum that have not been utilized are also converted to valuable products. The results of techno-economic calculations show that the use of sweet sorghum for bioethanol and by-products is feasible to develop fuel grade bioethanol industry with an NPV of IDR 47.5 billion, IRR 28.0 %, and a payback period of 4.10 years.

Evaluation of nutritional and functional properties of anatomical parts of two sorghum (Sorghum bicolor) varieties

Compositional differences exist among grain varieties as well as in the content of respective fractions. The proximate composition, amino acids, mineral contents, and functional properties of white and brown sorghum and its anatomical parts (dehulled and bran) were studied. The results showed that the bran had higher crude protein, crude fat, crude fibre, and ash contents for both sorghum varieties than the whole grain and dehulled samples. Likewise, significantly (p ≤ 0.05) higher essential and non-essential amino acids and minerals, particularly calcium, zinc, potassium were recorded for the bran samples compared to the whole grains or dehulled ones. With regard to the functional properties, the hydration capacity, hydration index, water, and oil absorption capacities of the dehulled samples were significantly (p ≤ 0.05) lower than the other investigated samples, except for bulk density, which was significantly (p ≤ 0.05) higher. In contrast, none of the swelling capacities differed significantly in any of the samples. In conclusion, sorghum bran has significant potential in the food industry and could be an excellent material for formulating high-fibre foods and serving as a nutritionally-rich food ingredient.

Effect of cereal bran phenolic profile on Maillard reaction products formation during hydrothermal treatment

Maillard reaction products (MRP) contribute to sensory quality of various foods. Whole grains (WG) are rich in phenols which may influence Maillard reaction pathways during thermal processing and impact WG product sensory attributes. This study investigated how WG phenolic profile affects MRP formation. Amylase-hydrolyzed wheat (white and red) and sorghum (white, red, tannin) brans were hydrothermally processed at 150 °C/6 min, and characterized for MRP using colorimetry, fluorescence spectroscopy, HPLC-MS/MS, and HS-SPME/GC–MS. Bran phenolic structure, and to a lesser extent content, had larger influence on MRP formation than protein/amino acid profile. Polymeric tannins (both in situ and when added to wheat brans) strongly inhibited volatile and non-volatile MRP intermediates and melanoidin formation, likely via their carbocation depolymerization intermediates trapping furans. Principle component analysis demonstrated clear segregation of volatiles formation based on bran phenolic profile. Phenolic composition should be considered in WG product formulation and processing to achieve desired MRP formation.

Consumer perceptions and antioxidant profiling of acidified cold-brewed sorghum bran beverages.

Sumac sorghum (Sorghum bicolor L. Moench) bran contains polyphenolic compounds with health-promoting properties. Functional food product development can add economic value to sorghum bran, but acceptability may be limited by bitter taste. An acidified cold-brewed sorghum bran beverage was developed, and simplified sweetened (SB) and unsweetened (UB) versions were analyzed for antioxidant profiles (total phenolic content, phenolic profiling via HPLC, condensed tannins, oxygen radical absorbance capacity, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging) and sensory properties. Beverages contained condensed tannins (average of 0.33mg catechin equivalents per milliliter) along with other flavonoids and demonstrated in vitro antioxidant capacity (3.32-3.96mmol Trolox equivalents per milliliter). One hundred fourteen consumers, grouped by 6-n-propylthiouracil (bitterness) taster status, rated acceptability (9-point hedonic scales), bitterness intensity (5-point scale), and purchase intent (PI; yes/no) of model beverages. Although the concept was novel, SB was clearly more acceptable to consumers regardless of preference for sweet versus unsweet tea (as a reference product concept). Mean mouthfeel and flavor liking scores were significantly higher for SB (6.2 and 5.1, respectively) than UB (4.8 and 3.0, respectively). Bitterness was suppressed by the sweetness in SB (mean bitterness intensity of 1.8vs. 2.6 for UB), although 21% of consumers still found it "too bitter." However, consumers' taster status did not affect beverage acceptability nor bitterness perceptions at present phenolic levels (0.53 gallic acid equivalents per milligram). After a sorghum/antioxidant information message, positive PI increased to 56% for SB, impacting more females than males. Enhanced familiarity and effective product messaging can improve acceptability of acidified cold-brewed sorghum bran beverages as a novel functional food product concept. PRACTICAL APPLICATION: New food applications of cereal bran can provide value in terms of byproduct utilization and delivery of health-promoting ingredients. Sorghum bran beverages demonstrated antioxidant activity, and the sweetened formulation showed decreased bitterness and increased acceptability. Consumers were positively influenced by antioxidant information, although most had not previously consumed sorghum.

In Vitro Ileal Fermentation is Affected More by the Fiber Source Fermented than the Ileal Microbial Composition in Growing Pigs

BackgroundThe fermentation of undigested material in the ileum is quantitatively important. However, the respective contributions of the microbial composition and the substrate to ileal fermentation are unclear. ObjectiveThis aim was to investigate the contribution of microbial composition and fiber source to in vitro ileal fermentation outcomes. MethodsThirteen ileal cannulated female pigs (Landrace/Large White; 9-wk-old; 30.5 kg body weight) were given diets containing black beans, wheat bread, chickpeas, peanuts, pigeon peas, sorghum, or wheat bran as the sole protein source for 7 d (100 g protein/kg dry matter diet). On day 7, ileal digesta were collected and stored at −80°C for microbial analysis and in vitro fermentation. For each diet, a pooled ileal inoculum was prepared to ferment different fiber sources (cellulose, pectin, arabinogalactan, inulin, fructooligosaccharides, and resistant starch) for 2 h at 37°C. Organic matter fermentability and organic acid production were determined following in vitro fermentation. Data were analyzed using a 2-way ANOVA (inoculum × fiber). ResultsForty-five percent of the identified genera in the digesta differed across diets. For instance, the number of Lactococcus was 115-fold greater (P ≤ 0.05) in the digesta of pigs fed the pigeon pea diet than for pigs fed the wheat bran diet. For both in vitro organic matter fermentability and organic acid production, there were significant (P ≤ 0.05) interactions between the inoculum and the fiber source. For instance, pectin and resistant starch resulted in 1.6- to 31-fold more (P ≤ 0.05) lactic acid production when fermented by the pigeon pea inoculum than other inocula. For specific fiber sources, statistically significant correlations were found between the number of bacteria from certain members of the ileal microbial community and fermentation outcomes. ConclusionsBoth the fiber source fermented and the ileal microbial composition of the growing pig affected in vitro fermentation; however, the effect of the fiber source was predominant.

Assessment of Bioactive Profile of Sorghum Brans under the Effect of Growing Conditions and Nitrogen Fertilization

Sorghum bicolor (L.) Moench is an increasingly important crop grown in many countries as a food source due to its excellent nutritional value, drought and pest resistance, and gluten-free properties. In this study, the bioactive profiles and antioxidant potentials of brans of six sorghum varieties were evaluated using spectrophotometric methods. The effects of weather and environmental conditions and different nitrogen nutrition were also evaluated. The bran of red varieties contained a higher amount of polyphenols and tannins and exhibited higher antioxidant capacities than the bran of white varieties, with the exception of one red genotype. The highest total polyphenol contents were measured in samples from two red varieties (Zádor, Alföldi1) with 1084.52 ± 57.92 mg 100 g−1 GAE and 1802.51 ± 121.13 mg 100 g−1 GAE values, respectively, while condensed tannin content varied between 0.50 mg g−1 and 47.79 mg g−1 in sorghum brans. Red varieties showed higher antioxidant activities/capacities with 70–281 µmol TE g−1 and 71–145 µmol TE g−1 for DPPH and TEAC. Correlation analysis showed a strong interaction between DPPH, TEAC, and the amounts of polyphenols and tannins, but not with FRAP values. In conclusion, red-colored varieties are a good source of polyphenols, but seed color alone is not enough to determine the nutritional value of a genotype, and the environmental conditions greatly affect the bioactive profile of sorghum.

BIOACTIVE SUBSTANCES AND THEIR POTENTIAL THERAPEUTIC PROPERTIES OF SORGHUM [SORGHUM BICOLOR (L) MOENCH

Sorghum is one of the important dryland C4 crops mainly grown in sub-saharan Africa and Asia and serves as a source of food, feed, fodder and biofuel. It is the main source of dry season ration to the livestock and provides nutrition and security for livelihood of poor farmers in rural areas. Sorghum can withstand drought and comes up well in adverse climatic conditions and hence, it is considered as an important climate resilient crop. Sorghum possesses diverse phytochemicals especially in the bran layer which represents a promising opportunity to be exploited as a functional food and to reduce the risk of non – communicable chronic diseases. Owing to high phenolic content and gluten free nature of sorghum and low glycemic index the grains are increasingly utilized for human consumption realising concept of eat right food for good health. Red sorghum bran is known as a rich source of anthocyanins. The bran and flour extracts analysis using various colorimetric methods including HPLC (High Pressure Liquid Chromatography) found with presence of several phenolic compounds like anthocyanins particularly 3-deoxyanthocyanin that includes apignenidin and luteolinidin, condensed tannin, ferulic acidetc., which provide the therapeutic properties of antioxidant, anti-cancer, anti-diabetic, prevention of cardiovascular diseases. The data collected from recent studies indicate that these molecules have a promising future as natural biofood agents for the treatment of various diseases, and this is particularly due to their strong antioxidant properties, in addition to modulating the intestinal microbiota. This review is made to understand the bioactive substances present in sorghum grains, their extraction and their potential therapeutic effects.

Extraction, Identification and Antioxidant Activity of 3-Deoxyanthocyanidins from Sorghum bicolor L. Moench Cultivated in China.

3-deoxyanthocyanidins (3-DAs) are typical flavonoids found in sorghum bran, and they have received much attention in recent years owing to their bioactivities. To further enhance the resource utilization of sorghums cultivated in China, three brewing sorghum cultivars (Liaoza-48, Liaonuo-11, and Liaonian-3) commonly used in China were selected as raw materials for the construction of an extraction technology system for 3-DAs and the clarification of their structures and bioactivities. Based on single-factor experiments and response surface analysis, the optimized system for the extraction of 3-DAs from sorghum grains was as follows: a hydrochloric acid-methanol solution (1:100, v/v) was the extraction solvent, the solid-liquid ratio was 1:20 (g/mL), the extraction time was 130 min, and the temperature was 40 °C. This extraction system was simple and feasible. High performance liquid chromatography analysis suggested that the main monomeric compounds of the extracted 3-DAs were Apigeninidin (AE) and Luteolinidin (LE). Among the three selected sorghum grains, Liaoza-48 had the highest amount of AE (329.64 μg/g) and LE (97.18 μg/g). Antioxidant experiments indicated that the 3-DAs extracted from Liaoza-48 showed higher free-radical scavenging activities for DPPH, ABTS+, and hydroxyl radicals than those extracted from Liaonuo-11 and Liaonian-3. These results provide basic data and technical support for the high-value and comprehensive utilization of sorghums in China.