Optimization of the Duration and Intensity of UV-A Radiation to Obtain the Highest Free Phenol Content and Antioxidant Activity in Sprouted Sorghum (Sorghum bicolor L. Moench)

Alan A. Ruiz Hernández, Ofelia Rouzaud Sández, Juana Frías, Fernando Ayala Zavala, Humberto Astiazarán García, Maribel Robles Sánchez*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Technologies such as UV-A radiation applied to sprouted sorghum can stimulate the synthesis or release of phenolic compounds. Since the optimal conditions for stimulating the formation of these compounds in sorghum sprouts are unknown, we used the response surface methodology to identify the optimal conditions of irradiation duration and intensity to obtain the highest free phenol content and antioxidant activity in sprouted sorghum. The results showed that, compared with nonirradiated sorghum sprouts, sprouts irradiated under the optimal duration of 11.7 h and the optimal intensity of 5.4 µW/cm2 had a significantly higher phenol content (26.3%) and antioxidant activity as measured by DPPH (28.3%) and TEAC (21.1%) assays. Our findings suggest that UV-A radiation can help develop sorghum sprouts with high biological potential that can be used to produce healthy foods for human consumption.

Original languageEnglish
Pages (from-to)317-318
Number of pages2
JournalPlant Foods for Human Nutrition
Volume77
Issue number2
DOIs
StatePublished - Jun 2022

Bibliographical note

Funding Information:
A. A. Ruiz Hernández received a scholarship from CONACyT (National Research and Technology Council), Mexico.

Publisher Copyright:
© 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.

Keywords

  • Functional food
  • Light-emitting diode
  • Phenolic compounds
  • Response surface

Fingerprint

Dive into the research topics of 'Optimization of the Duration and Intensity of UV-A Radiation to Obtain the Highest Free Phenol Content and Antioxidant Activity in Sprouted Sorghum (Sorghum bicolor L. Moench)'. Together they form a unique fingerprint.

Cite this