Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea
MetadataShow full item record
Sorghum grain is rich in phenolic compounds and may be used to develop functional tea beverages. This work investigated the effect of processing techniques on the phenolic contents, antioxidant activity, and volatile compounds of a white colour sorghum (Liberty) grain tea. Significant (P = 0.05) increase of total phenolic content, total flavonoid content and condensed tannin content were observed during the processing, whereas the antioxidant activity was not statistically enhanced. A total of 63 volatile compounds were detected including 5 alcohols, 13 alkanes, 2 aldehydes, 2 carboxylic acids, 15 esters, 4 ketones, 3 pyrazines and 1 phenylenediamine, which were affected by the processing techniques. The sorghum tea made from powder form infusion had more abundant volatile compounds compared to whole grain form infusion. The findings of this research have potential to expand human consumption of sorghum grain in the new form of grain tea.
Showing items related by title, author, creator and subject.
Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum additionWu, G.; Shen, Y.; Qi, Y.; Zhang, H.; Wang, L.; Qian, H.; Qi, X.; Li, Y.; Johnson, Stuart (2018)© 2017 Sorghum grain is rich in phenolic compounds with various health benefits. Chinese steamed bread (CSB) is a traditional fermented food, and is widely consumed in China and many other countries. Different concentrations ...
Rao, S.; Santhakumar, A.; Chinkwo, K.; Wu, G.; Johnson, Stuart; Blanchard, C. (2018)Phenolic composition and relative antioxidant activity were investigated in six varieties of sorghum including pigmented and non-pigmented pericarp varieties. Whole grain sorghum extracts were subjected to acidified acetone ...
Identification and characterization of phenolic compounds in hydromethanolic extracts of sorghum wholegrains by LC-ESI-MSnKang, J.; Price, W.; Ashton, J.; Tapsell, L.; Johnson, Stuart (2016)Hydromethanolic extracts of brown, red, and white sorghum whole grains were analysed by LC-MSn in negative ESI mode within the range m/z 150–550 amu. Besides the flavonoids already reported in sorghum, a number of flavonoids ...