Effects of germination time on phenolics, antioxidant capacity, in vitro phenolic bioaccessibility and starch digestibility in sorghum

被引：16
|
作者：
Li, Ren [1 ,2 ,3 ]
Wang, Qi [1 ,2 ]
Zhao, Guoliang [1 ,2 ]
Peng, Hui [1 ,2 ]
Zhang, Dongjie [1 ,2 ,3 ]
Li, Zhijiang [1 ,2 ,3 ]
机构：
[1] Heilongjiang Bayi Agr Univ, Coll Food Sci, Daqing 163319, Peoples R China
[2] Heilongjiang Engn Res Ctr Coarse Cereals Proc & Q, Daqing 163319, Peoples R China
[3] Natl Coarse Cereals Engn Res Ctr, Daqing 163319, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022年 / 57卷 / 08期
基金：
黑龙江省自然科学基金;
关键词：
Digestibility of starch; germinated sorghum; nutritive quality; phenolic bioaccessibility; BROWN RICE; GRAINS; POLYPHENOLS; IMPACT; FLOUR; STABILITY; PROFILES;
D O I：
10.1111/ijfs.15827
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of germination time on phenolic, flavonoid, anthocyanin, antioxidant capacities, inhibition capacity of alpha-amylase, bioaccessibility of phenolic and digestibility of starch in sorghum were evaluated in this study. The levels of total phenolic, flavonoid and anthocyanin in germinated sorghum for 48 h increased by 39.74%, 37.28% and 52.21%, respectively. Germination also increased the composition of phenolic, flavonoid and anthocyanin in sorghum, and their antioxidant capacity and inhibitory rates of alpha-amylase. Additionally, in vitro digestion results showed that phenolic bioaccessibility increased by 10.18%, and digestibility of starch and expected glycaemic index (eGI) decreased by 13.87% and 5.26 in germinated sorghum for 48 h compared with the ungerminated sorghum. These results indicate that germination might be a green method to improve the nutritional quality of sorghum and promote the development of germinated whole-grain food.
引用
收藏
页码：5175 / 5185
页数：11
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