Optimization of germination of white sorghum by response surface methodology for preparing porridges with biological potential

ABSTRACT Sorghum’s biological potential can be exploited to formulate healthy foods. The objective of this work was to optimize the germination process of sorghum to maximize the content of free phenolic compounds and antioxidant activity. According to the response surface methodology, the maximum content of total phenols and ferulic acid was obtained at 35°C and 28 h of germination, while the optimal antioxidant activity was obtained at 33.6°C and 28 h and 27.4°C 28 h measured as DPPH and TEAC respectively. The porridges obtained from germinated sorghum flours showed a higher content of total phenols and antioxidant activity compared to non-germinated ones. Porridges formulated with germinated sorghum flour showed an increase of 12% as compared with porridge formulated with flour non-germinated sorghum. Ferulic acid showed a significant reduction in both evaluated porridges.

[1]  G. González-Aguilar,et al.  Bioaccessibility of hydroxycinnamic acids and antioxidant capacity from sorghum bran thermally processed during simulated in vitro gastrointestinal digestion , 2018, Journal of Food Science and Technology.

[2]  J. Awika,et al.  Sorghum 3-deoxyanthocyanins possess strong phase II enzyme inducer activity and cancer cell growth inhibition properties. , 2009, Journal of agricultural and food chemistry.

[3]  A. Galieni,et al.  Phenolic compounds in grains, sprouts and wheatgrass of hulled and non-hulled wheat species. , 2015, Journal of the science of food and agriculture.

[4]  Sekossounon Sanni,et al.  Effect of domestic cooking on the starch digestibility, predicted glycemic indices, polyphenol contents and alpha amylase inhibitory properties of beans (Phaseolis vulgaris) and breadfruit (Treculia africana). , 2018, International journal of biological macromolecules.

[5]  E. Xia,et al.  Determination of antioxidant property and their lipophilic and hydrophilic phenolic contents in cereal grains , 2012 .

[6]  G. González-Aguilar,et al.  Ferulic Acid on Glucose Dysregulation, Dyslipidemia, and Inflammation in Diet-Induced Obese Rats: An Integrated Study , 2017, Nutrients.

[7]  Rui Hai Liu,et al.  Whole grain phytochemicals and health , 2007 .

[8]  T. Vasiljevic,et al.  Germinated grains--sources of bioactive compounds. , 2012, Food chemistry.

[9]  L. Paucar-Menacho,et al.  Response surface optimisation of germination conditions to improve the accumulation of bioactive compounds and the antioxidant activity in quinoa , 2018 .

[10]  S. Tesfay,et al.  The effect of temperature in moringa seed phytochemical compounds and carbohydrate mobilization , 2016 .

[11]  I. Orhan,et al.  Comparative antioxidant activity appraisal of traditional Sudanese kisra prepared from two sorghum cultivars. , 2014, Food chemistry.

[12]  L. Paucar-Menacho,et al.  Optimizing germination conditions to enhance the accumulation of bioactive compounds and the antioxidant activity of kiwicha (Amaranthus caudatus) using response surface methodology , 2017 .

[13]  H. Gruppen,et al.  Evaluation of the effect of germination on phenolic compounds and antioxidant activities in sorghum varieties. , 2005, Journal of agricultural and food chemistry.

[14]  K. Srinivasan,et al.  Bioaccessibility of polyphenols from wheat (Triticum aestivum), sorghum (Sorghum bicolor), green gram (Vigna radiata), and chickpea (Cicer arietinum) as influenced by domestic food processing. , 2014, Journal of agricultural and food chemistry.

[15]  R. Gutiérrez-Dorado,et al.  Increasing the Antioxidant Activity, Total Phenolic and Flavonoid Contents by Optimizing the Germination Conditions of Amaranth Seeds , 2014, Plant Foods for Human Nutrition.

[16]  C. T. Hash,et al.  Recent Advances in Sorghum Genetic Enhancement Research at ICRISAT , 2011 .

[17]  R. Pio,et al.  Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits. , 2014, Food chemistry.

[18]  Y. Zhang,et al.  Antioxidant capacities and total phenolic contents of 62 fruits. , 2011, Food chemistry.

[19]  J. Awika,et al.  Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties. , 2009 .

[20]  G. González-Aguilar,et al.  The Gastrointestinal Tract as Prime Site for Cardiometabolic Protection by Dietary Polyphenols. , 2019, Advances in nutrition.

[21]  H. S. El-Beltagi,et al.  Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties. , 2012, Asian Pacific journal of tropical biomedicine.

[22]  Baoguo Sun,et al.  Whole cereal grains and potential health effects: Involvement of the gut microbiota. , 2018, Food research international.

[23]  S. Rakshit,et al.  The Sorghum Genome , 2016, Compendium of Plant Genomes.

[24]  R. Campos-Vega,et al.  The Extrusion Process as an Alternative for Improving the Biological Potential of Sorghum Bran: Phenolic Compounds and Antiradical and Anti-Inflammatory Capacity , 2016, Evidence-based complementary and alternative medicine : eCAM.

[25]  A. Fardet.  New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? , 2010, Nutrition Research Reviews.

[26]  S. W. Park,et al.  Edible berries: bioactive components and their effect on human health. , 2014, Nutrition.

[27]  P. Jacques,et al.  Whole-grain intake is inversely associated with the metabolic syndrome and mortality in older adults. , 2006, The American journal of clinical nutrition.

[28]  C. T. Anderson,et al.  Release, Recycle, Rebuild: Cell-Wall Remodeling, Autodegradation, and Sugar Salvage for New Wall Biosynthesis during Plant Development. , 2018, Molecular plant.

[29]  P. Clifton,et al.  Cereal grains and legumes in the prevention of coronary heart disease and stroke: a review of the literature , 2006, European Journal of Clinical Nutrition.

[30]  L. Paucar-Menacho,et al.  Optimization of germination time and temperature to maximize the content of bioactive compounds and the antioxidant activity of purple corn (Zea mays L.) by response surface methodology , 2017 .

[31]  V. L. Singleton,et al.  Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents , 1965, American Journal of Enology and Viticulture.