Decorticating sorghum to concentrate healthy phytochemicals.
The growing prominence of nutrition-related health problems demands strategies that explore nontraditional natural ingredients to expand healthy food alternatives. Specialty sorghums were decorticated 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 phenols and antioxidant activity (3-6 times as compared to whole grain). Brown (tannin-containing) and black sorghums 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 in sorghum brans ranged between 36 and 45%, as compared to 48% for wheat bran. Specialty sorghum brans are rich in valuable dietary components and present promising opportunities for improving health attributes of food.
Awika
Joseph M
JM
College of Agriculture, Arkansas State University, State University, Arkansas 72467-1080, USA. jawika@astate.edu
McDonough
Cassandra M
CM
Rooney
Lloyd W
LW
D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D006293:Health Promotion; D010636:Phenols / Q000032:analysis; D012639:Seeds / Q000737:chemistry*; D045868:Sorghum / Q000737:chemistry*; D013634:Tannins / Q000032:analysis
D000872:Anthocyanins; D000975:Antioxidants; D004043:Dietary Fiber; D010636:Phenols; D013634:Tannins