Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits

Sorghum grain (Sorghum bicolor L. Moench) is a staple food grown across the globe, and is mainly cultivated in the semi-arid regions of Africa and Asia. Recently, sorghum grain is increasingly utilized for human consumption, due to the gluten-free nature and potential phenolic-induced health benefits. Sorghum grain is rich in bioactive phenolic compounds, such as ferulic acid, gallic acid, vanillic acid, luteolin, and apigenin, 3-deoxyanthocyanidins (3-DXA), which are known to provide many health benefits, including antioxidant, anti-inflammatory, anti-proliferative, anti-diabetic, and anti-atherogenic activities. Given an increasing trend of sorghum consumption for humans, this article reviews the content and profile of phenolics in sorghum. It covers aspects of their health benefits and explores their mechanisms of action. The impact of thermal processing, such as boiling, steaming, roasting, and extrusion on sorghum phenolics is also discussed. Compelling data suggest the biological functions of sorghum phenolics, however, further investigations appear warrant to clarify the gap in the current research, and identify promising research topics in future.

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Fermentation of Whole Grain Sorghum (Sorghum bicolor (L.) Moench) with Different Dry Matter Concentrations: Effect on the Apparent Total Tract Digestibility of Energy, Crude Nutrients and Minerals in Growing Pigs

Animals ◽

10.3390/ani11051199 ◽

2021 ◽

Vol 11 (5) ◽

pp. 1199

Author(s):

Reinhard Puntigam ◽

Julia Slama ◽

Daniel Brugger ◽

Karin Leitner ◽

Karl Schedle ◽

...

Keyword(s):

Dry Matter ◽

Latin Square ◽

Grain Sorghum ◽

Whole Grains ◽

Growing Pigs ◽

Whole Grain ◽

Inorganic P ◽

Gross Energy ◽

Sorghum Grain ◽

Sorghum Bicolor L

This study investigated the effects of sorghum ensiled as whole grains with different dry matter concentrations on the apparent total tract digestibility (ATTD) of energy, crude nutrients and minerals in growing pigs. Whole grain sorghum batches with varying dry matter (DM) concentrations of 701 (S1), 738 (S2) and 809 g kg−1 (S3) due to different dates of harvest from the same arable plot, were stored in air-tight kegs (6 L) for 6 months to ensure complete fermentation. Subsequently, 9 crossbred barrows (34.6 ± 1.8 kg; (Duroc x Landrace) × Piétrain)) were used in a 3 × 3 Latin square feeding experiment. Diets were based on the respective sorghum grain silage and were supplemented with additional amino acids, minerals and vitamins to meet or exceed published feeding recommendations for growing pigs. The ATTD of gross energy, dry matter, organic matter, nitrogen-free extracts, and crude ash were higher in S1 compared to S3 treatments (p ≤ 0.05), while S2 was intermediate. Pigs fed S1 showed significantly higher ATTD of phosphorus (P) compared to all other groups while ATTD of calcium was unaffected irrespective of the feeding regime. In conclusion, growing pigs used whole grain sorghum fermented with a DM concentration of 701 g kg−1 (S1) most efficiently. In particular, the addition of inorganic P could have been reduced by 0.39 g kg−1 DM when using this silage compared to the variant with the highest DM value (809 g kg−1).

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The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Molecules ◽

10.3390/molecules24071262 ◽

2019 ◽

Vol 24 (7) ◽

pp. 1262 ◽

Cited By ~ 2

Author(s):

Anna Oniszczuk ◽

Kamila Kasprzak ◽

Agnieszka Wójtowicz ◽

Tomasz Oniszczuk ◽

Marta Olech

Keyword(s):

Phenolic Compounds ◽

Phenolic Acids ◽

High Performance ◽

Antioxidant Properties ◽

Total Content ◽

Natural Antioxidants ◽

Raw Material ◽

Gluten Free ◽

Free Phenolic Acids ◽

The Impact

Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.

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PIGMENTS CONTENT IN LEAVES OF GRAIN SORGHUM UNDER THE INFLUENCE OF THE HERBICIDE CYTADEL 25 OD, PLANT GROWTH REGULATOR ENDOFIT L1 AND BIOPREPARATION BIOARSENAL

Bulletin of Uman National University of Horticulture ◽

10.31395/2310-0478-2020-2-14-18 ◽

2020 ◽

Vol 2 ◽

pp. 4-18

Author(s):

V. P. Karpenko

Keyword(s):

Plant Growth ◽

Plant Growth Regulators ◽

Growth Regulators ◽

Growth Regulator ◽

Plant Growth Regulator ◽

Grain Sorghum ◽

Effective Measure ◽

Pigment Complex ◽

The Impact ◽

Sorghum Bicolor L

Content of the chlorophylls and carotenoids in a pigment complex is one of the most important factors that determine the productivity of crops of cereals. Although it is well known that herbicides and plant growth regulators may cause changes in the amount of pigments, there is lack of researches about their separate and integrated influence on the pigment complex of grain sorghum (Sorghum bicolor (L.) Moench). Therefore, we aimed our research to investigate the response of grain sorghum’s pigment complex to the impact of the herbicide in different combinations with the plant growth regulator and biopreparation. In result, it was found that the content of the pigments was decreasing simultaneously with increasement of the herbicide rate. However, the obtained data indicates that the complex usage of the herbicide and plant growth regulator had an auspicious influence on the pigments content, compared to the variants where only herbicide was applied. The similar auspicious effect appeared, when the herbicide was applied on the background of pre-sowing seeds treatment by the biopreparation Bioarsenal. It is noticeable that in this case the increasement of pigments content was higher than in the variants of compatible application of the herbicide and plant growth regulator. The highest indicators of the pigments content formed when the herbicide was applied compatible with the plant growth regulator on the background of pre-sowing seeds treatment. The content excess of the chlorophylls a, b, a+b and carotenoids, relatively to the control, amounted 7,4 – 9,1%, 16,0 – 18,3%, 9,4 – 11,2% and 35,5 – 40,2% respectively. It is evident that usage of the herbicide Citadel 25 OD compatibly with the plant growth regulator Endofit L1 on the background of pre-sowing seeds treatment by the biopreparation Bioarsenal is an effective measure, which allows to reduce the harmful impact of the xenobiotic on the pigment complex of grain sorghum

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Non-Celiac Gluten Sensitivity and Irritable Bowel Disease: looking for the culprits

Current Developments in Nutrition ◽

10.1093/cdn/nzaa176 ◽

2020 ◽

Author(s):

Lemonica Koumbi ◽

Olga Giouleme ◽

Emilia Vassilopoulou

Keyword(s):

Current Knowledge ◽

Gut Microflora ◽

Gluten Sensitivity ◽

Gluten Free ◽

Irritable Bowel Disease ◽

Gluten Intolerance ◽

Gut Dysbiosis ◽

Increasing Trend ◽

Irritable Bowel ◽

The Impact

Abstract During the last thirty years, a gluten-free diet (GFD) is classified among the most popular fad diets mainly due to the ambiguous notion that gluten avoidance promotes health. Gluten intolerance has been implicated with non-celiac gluten sensitivity (NCGS) and irritable bowel syndrome (IBS), two disorders with overlapping symptoms and increasing trend. Together with gluten, other wheat components, fermentable oligo-, di-, monosaccharides, and polyols (FODMAPs) and amylase trypsin inhibitors (ATIs), are implicated in the pathogenesis of both disorders. Gut microflora alterations in IBS and NCGS have been described, while microbiota manipulations have been shown promising in some IBS cases. This literature review summarizes our current knowledge on the impact of wheat ingredients (gluten, FODMAPs and ATIs) in IBS and NCGS. In both disorders, FODMAPs and ATIs trigger gut dysbiosis suggesting that gluten may be not the culprit and microbiota manipulations can be applied in diagnostic and intervention approaches.

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Optimizing Grain Sorghum (Sorghum bicolor L.) Productivity Under Full Irrigation and Stress Using Humic Acid in Arid Regions

Assiut Journal of Agricultural Sciences ◽

10.21608/ajas.2019.41276 ◽

2019 ◽

Vol 50 (2) ◽

pp. 15-16

Keyword(s):

Humic Acid ◽

Sorghum Bicolor ◽

Arid Regions ◽

Grain Sorghum ◽

Full Irrigation ◽

Sorghum Bicolor L

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Turnip (Brassica Rapus L.): a natural health tonic

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.25318 ◽

2019 ◽

Vol 22 ◽

Cited By ~ 1

Author(s):

Ahsan Javed ◽

Awais Ahmad ◽

Muhammad Nouman ◽

Adeela Hameed ◽

Ali Tahir ◽

...

Keyword(s):

Phenolic Compounds ◽

Organic Acids ◽

Health Benefits ◽

Bioactive Constituents ◽

Positive Role ◽

Copper Manganese ◽

Brassica Vegetables ◽

High Antioxidant Activity ◽

Ferulic Acids ◽

The Impact

Abstract In addition to basic nutrition, plant-based foods provide substantial amounts of bioactive compounds which deliver desirable health benefits. During the last decade, secondary metabolites, also known as phytochemicals, obtained from plants, have aroused special attention by researchers. Amongst such plants, the turnip contains a few valuable components which not only endorse health benefits but also provide healing properties. Various bioactive components, for example peroxidase, kaempferol, phenolic compounds, sulforaphane, organic acids, vitamin K, glucosinolates etc are highlighted in this manuscript. Likewise, numerous minerals, such as copper, manganese and calcium, and organic acids, such as sinapic and ferulic acids and their derivatives, found in different amounts in fresh greens and turnip roots, are also discussed briefly. The current paper is focused on the phenolic compounds, which act as beneficial compounds for human health and can be isolated from plant foods, especially turnip. Due to the presence of bioactive constituents, turnip imparts a positive role with respect to the hepatic injury caused by diabetes, high antioxidant activity and a good hepatoprotective role. The impact of environmental conditions and processing mechanisms on the phenolic compound composition of Brassica vegetables, with special reference to turnip, was also briefly discussed.

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Problems of seed-borne fungal diseases affecting sorghum grain (Sorghum bicolor L. Moench) in two districts of Oromia, Ethiopia

International Journal of Biosciences (IJB) ◽

10.12692/ijb/7.5.66-77 ◽

2015 ◽

Vol 7 (5) ◽

pp. 66-77

Keyword(s):

Sorghum Bicolor ◽

Grain Sorghum ◽

Fungal Diseases ◽

Sorghum Grain ◽

Sorghum Bicolor L

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Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

Molecules ◽

10.3390/molecules25040927 ◽

2020 ◽

Vol 25 (4) ◽

pp. 927 ◽

Cited By ~ 23

Author(s):

Oluwafemi Ayodeji Adebo ◽

Ilce Gabriela Medina-Meza

Keyword(s):

Phenolic Compounds ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Processing Technique ◽

Whole Grains ◽

Human Consumption ◽

Whole Grain ◽

Policy Makers ◽

Health Promoting ◽

The Impact

Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world’s ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.

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