Decorticating sorghum to concentrate healthy phytochemicals.

abstract

• 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.

authors

• Awika, Joseph

published proceedings

• J Agric Food Chem

author list (cited authors)

• Awika, J. M., McDonough, C. M., & Rooney, L. W.

citation count

• 132

complete list of authors

• Awika, Joseph M||McDonough, Cassandra M||Rooney, Lloyd W

publication date

• August 2005

publisher

• American Chemical Society (ACS)  Publisher

published in

• Journal of Agricultural and Food Chemistry  Journal

keywords

• Anthocyanins
• Antioxidants
• Dietary Fiber
• Health Promotion
• Phenols
• Seeds
• Sorghum
• Tannins

PubMed Central ID

• 16076098

Digital Object Identifier (DOI)

• 10.1021/jf0510384

start page

• 6230

end page

• 6234

volume

• 53

issue

• 16

URL

• http://dx.doi.org/10.1021/jf0510384