title: Sorghum flour fractions: correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index.
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.
authors.affiliation: Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, CP 6121, CEP 13083-862 Campinas, SP, Brazil.
authors.forename: Érica Aguiar
authors.initials: ÉA
authors.lastname: Moraes
authors.affiliation: Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, CP 6121, CEP 13083-862 Campinas, SP, Brazil.
authors.forename: Rafaela da Silva
authors.initials: RDS
authors.lastname: Marineli
authors.affiliation: Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, CP 6121, CEP 13083-862 Campinas, SP, Brazil.
authors.forename: Sabrina Alves
authors.initials: SA
authors.lastname: Lenquiste
authors.affiliation: Department of Food Technology, Faculty of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, CP 6121, CEP 13083-862 Campinas, SP, Brazil.
authors.forename: Caroline Joy
authors.initials: CJ
authors.lastname: Steel
authors.affiliation: Embrapa Maize & Sorghum, Brazilian Agricultural Research Corporation, Rodovia MG 424, Km 65, P.O. Box 151, 35701-970 Sete Lagoas, MG, Brazil.
authors.forename: Cícero Beserra de
authors.initials: CB
authors.lastname: Menezes
authors.affiliation: Embrapa Maize & Sorghum, Brazilian Agricultural Research Corporation, Rodovia MG 424, Km 65, P.O. Box 151, 35701-970 Sete Lagoas, MG, Brazil.
authors.forename: Valéria Aparecida Vieira
authors.initials: VAV
authors.lastname: Queiroz
authors.affiliation: Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, CP 6121, CEP 13083-862 Campinas, SP, Brazil. Electronic address: mario@fea.unicamp.br.
authors.forename: Mário Roberto
authors.initials: MR
authors.lastname: Maróstica Júnior
mesh_terms: D000975:Antioxidants; D004043:Dietary Fiber / Q000032:analysis*; D002523:Edible Grain / Q000737:chemistry*; D005433:Flour / Q000032:analysis*; D038321:Glycemic Index; D010636:Phenols / Q000032:analysis*; D011134:Polysaccharides / Q000378:metabolism*; D045868:Sorghum / Q000737:chemistry*; D047071:beta-Glucans
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D010636:Phenols; D011134:Polysaccharides; D047071:beta-Glucans
keywords: Hydrolysis index; Resistant starch; Sorghum bicolor (L.) Moench; Sorghum bran; β-Glucans