Sorghum flour fractions: correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index

Food Chemistry
Érica Aguiar MoraesMário Roberto Maróstica Júnior

Abstract

Nutrients composition, phenolic compounds, antioxidant activity and estimated glycemic index (EGI) were evaluated in sorghum bran (SB) and decorticated sorghum flour (DSF), obtained by a rice-polisher, as well as whole sorghum flour (WSF). Correlation between EGI and the studied parameters were determined. SB presented the highest protein, lipid, ash, β-glucan, total and insoluble dietary fiber contents; and the lowest non-resistant and total starch contents. The highest carbohydrate and resistant starch contents were in DSF and WSF, respectively. Phenolic compounds and antioxidant activities were concentrated in SB. The EGI values were: DSF 84.5 ± 0.41; WSF 77.2 ± 0.33; and SB 60.3 ± 0.78. Phenolic compounds, specific flavonoids and antioxidant activities, as well as total, insoluble and soluble dietary fiber and β-glucans of sorghum flour samples were all negatively correlated to EGI. RS content was not correlated to EGI.

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Citations

Sep 7, 2016·Food Chemistry·Kênia Grasielle de OliveiraFrederico Barros
Aug 17, 2018·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·María Gimena Galán, S R Drago
Jun 25, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Fred Kwame OfosuDeog-Hwan Oh
Jul 2, 2020·Journal of Food Science·Thaís Lessa SilvaFrederico Augusto Ribeiro de Barros
Jul 26, 2017·International Journal of Food Sciences and Nutrition·María Gimena GalánSilvina Rosa Drago
Feb 6, 2019·Food Research International·Rita de Cássia Stampini Oliveira LopesHércia Stampini Duarte Martino
Dec 8, 2020·Critical Reviews in Food Science and Nutrition·Pilar Espitia-HernándezLeonardo Sepúlveda
Dec 9, 2017·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Andrew C SullivanVermont P Dia

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