Technologies applied to sorghum (Sorghum bicolor l. moench): Changes in phenolic compounds and antioxidant capacity

Norma Julieta Salazar-López, Gustavo González-Aguilar, Ofelia Rouzaud-Sández, Maribel Robles-Sánchez*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

33 Scopus citations

Abstract

The search for foods with biological potential for the prevention of chronic diseases has highlighted sorghum, and numerous studies have been conducted to determine the best processing conditions without compromising the nutritional, functional or sensory qualities. We conducted a review of the scientific literature on the techniques used in sorghum and their effects on phenolic compounds and antioxidant capacity. This review allowed us to conclude that the type and content of phenolic compounds in the different varieties of sorghum must be considered for the selection of adequate technologies that allow the retention of phenolic compounds with improved bioaccessibility and biological potential. The available information has been mostly focused on the content of total phenols and the antioxidant activity of sorghum, while the digestibility, absorption, utilization and excretion of phenolic compounds have been poorly studied. In this regard, there is a clear need for further studies on sorghum with the aim of including sorghum as part of a healthy diet.

Original languageEnglish
Pages (from-to)369-382
Number of pages14
JournalFood Science and Technology
Volume38
Issue number3
DOIs
StatePublished - 1 Jul 2018

Bibliographical note

Publisher Copyright:
© 2018, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.

Keywords

  • Antioxidant capacity
  • Phenolic compounds
  • Sorghum
  • Technological processes

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