Simple item page
 

Concentration of Pro-Health Compound of Sorghum Grain-Based Foods

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-0481-6416
cris.virtual.author-orcid0000-0002-9011-8592
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid99aed1fd-67ac-43f9-b5e5-392ea7cd426f
cris.virtualsource.author-orcid5a92c57a-50a8-4d53-a17d-17ad767a350e
dc.abstract.enMore than 35% of the world sorghum seed production is a human food source. The main ingredient of fully ripe sorghum grains is starch. Sorghum does not contain gluten, and it is also a rich source of antioxidant compounds other than vitamins or macro- and microelements, including phenolic acids, flavonoids, and sterols. The aim of this study was to determine the antioxidant activity and the content of selected bioactive compounds, i.e., total phenolic acids, total flavonoids, and total phytosterols, as well as determination of the qualitative and quantitative profile of phenolic acids, flavonoids, and phytosterols in various food products, the basic ingredient of which was sorghum grain. It was found that antioxidant activity is related to the total phenolic compounds content. The ABTS•+ ranged from 319 to 885 µmol TROLOX/kg. However, white sorghum grain flour contained almost two times more polyphenols than red sorghum grain flour. The FPA ranged from 224 in raw pasta to 689 mgGAE/100 g in white sorghum grain. During this study, the quantitative profile of selected polyphenols in grain flour, wafers, pasta, and cookies containing sorghum grain was also investigated, as well as the content of 11 selected phenolic acids. Total content of the latter ranged from 445 to 2850 mg/kg. Phytosterols such as beta-sitosterol, campesterol, and stigmasterol were found in all the analyzed products. Based on this research, it was investigated that the products containing sorghum grains can be classified as functional food.
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliation.instituteKatedra Chemii
dc.contributor.authorFrankowski, Jakub [Inst. Włók. Nat.]
dc.contributor.authorPrzybylska-Balcerek, Anna
dc.contributor.authorStuper-Szablewska, Kinga
dc.date.access2026-02-16
dc.date.accessioned2026-02-26T13:55:51Z
dc.date.available2026-02-26T13:55:51Z
dc.date.copyright2022-01-13
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,2
dc.description.number2
dc.description.points100
dc.description.versionfinal_published
dc.description.volume11
dc.identifier.doi10.3390/foods11020216
dc.identifier.eissn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7508
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/11/2/216
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 216
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enbioactive compounds
dc.subject.enphenolic compounds
dc.subject.enphenolic acids
dc.subject.enflavonoids
dc.subject.enphytosterols
dc.subject.ensorghum
dc.subject.enfunctional food
dc.titleConcentration of Pro-Health Compound of Sorghum Grain-Based Foods
dc.typeJournalArticle
dspace.entity.typePublication