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Exploring the effect of microwave treatment on phenolic flavonoids,antioxidant capacity,and phenolic in vitro bioaccessibility of sorghum |
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| Authors: | Ren Li Qi Wang Hui Peng Guoliang Zhao Dongjie Zhang Zhijiang Li |
| Affiliation: | 1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, 163319 China Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing, 163319 China National Coarse Cereals Engineering Research Center, Daqing, 163319 China Contribution: Data curation (equal), Software (equal), Validation (equal), Writing - original draft (equal);2. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, 163319 China Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing, 163319 China Contribution: Methodology (equal);3. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, 163319 China Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing, 163319 China Contribution: Investigation (equal);4. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, 163319 China Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing, 163319 China Contribution: Formal analysis (equal);5. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, 163319 China |
| Abstract: | The effect of microwave treatment on phenolics, flavonoids, antioxidant capacity, and phenolic in vitro bioaccessibility of white and red sorghum was evaluated. After microwave treatment for 40 s, the contents of free, bound, and total phenolics in white and red sorghum increased by 15.6–42.6, 4.0–23.4, and 19.7–66.0 mg gallic acid equivalents 100 g−1 dry weight (DW), respectively, and the contents of free, bound, and total flavonoids increased by 9.4–11.2, 4.8–5.4, and 14.2–16.6 mg rutin equivalents 100 g−1 DW, respectively. With increasing microwave treatment time, the contents of phenolic acids and flavonoids in white and red sorghum first increased and then decreased. Additionally, the changes in antioxidant capacity indicated a similar trend with phenolic contents for white and red sorghum. In vitro gastrointestinal digestion indicated that microwave treatment had no effect on the phenolic bioaccessibility of white and red sorghum but increased the release amount of phenolic acid and antioxidant capacity. |
| Keywords: | Bioaccessibility microwave treatment nutritive quality sorghum food |