Decorticating Sorghum To Concentrate Healthy Phytochemicals

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• 作者：Joseph M. Awika ; Cassandra M. McDonough ; and Lloyd W. Rooney
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：August 10, 2005
• 年：2005
• 卷：53
• 期：16
• 页码：6230 - 6234
• 全文大小：309K
• 年卷期：v.53,no.16(August 10, 2005)
• ISSN：1520-5118

文摘

The growing prominence of nutrition-related health problems demands strategies that explorenontraditional natural ingredients to expand healthy food alternatives. Specialty sorghums weredecorticated using a tangential abrasive dehulling device (TADD) to remove successive bran layers,which were collected at 1 min intervals and analyzed for phenols, tannins, 3-deoxyanthocyanins,dietary fiber, and antioxidant activity. The first two bran fractions had the highest levels of phenolsand antioxidant activity (3-6 times as compared to whole grain). Brown (tannin-containing) and blacksorghums had at least 10 times higher antioxidant activity than white sorghum or red wheat brans.Black sorghums had the highest 3-deoxyanthocyanin content (up to 19 mg/g bran). Dietary fiber insorghum brans ranged between 36 and 45%, as compared to 48% for wheat bran. Specialty sorghumbrans are rich in valuable dietary components and present promising opportunities for improvinghealth attributes of food.Keywords: Sorghum; tannins; phenolic compounds; 3-deoxyanthocyanins; natural antioxidants; dietaryfiber; functional foods