Effect of processing on the phenolic contents,antioxidant activity and volatile compounds of sorghum grain tea |
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| Institution: | 1. School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, 3010, Australia;2. School of Molecular and Life Sciences, Curtin Health Innovation Research Institute, Curtin University, Perth, WA, 6845, Australia;1. Institut d''Economie Rurale (IER), Sotuba, Bamako, Mali;2. CIRAD, UMR AGAP, Montpellier, France;3. AGAP, Univ Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France;4. CIRAD, UMR Qualisud, Montpellier, France;5. Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d''Avignon, Université de La Réunion, Montpellier, France;1. College of Biotechnology and Bioresources, Da-Yeh University, 168 University Rd., Dacun, Chang-Hua, Taiwan, Republic of China;2. Department of Bioindustry Technology, Da-Yeh University, 168 University Rd, Dacun, Chang-Hua, Taiwan, Republic of China;3. Department of Medicinal Botanicals and Health Applications, Da-Yeh University, 168 University Rd., Dacun, Chang-Hua, Taiwan, Republic of China;4. Graduate Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, 10617, Taiwan, Republic of China;5. Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, Taiwan, Republic of China;6. Department of Chemistry, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City, Taiwan, Republic of China;7. Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City, Taiwan, Republic of China;1. School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia;2. The Institute of Molecular Bioscience, The University of Queensland, Brisbane, QLD, 4072, Australia;3. School of Chemistry and Molecular Biosciences, The University of Queensland, Brisbane, QLD, 4072, Australia;4. Department of Food Science, Purdue University, 745 Agricultural Mall Drive, West Lafayette, IN, 47907-2009, USA;1. Nutrition Department, Universidade Federal de Juiz de Fora, Governador Valadares Campus, 35010-177, Governador Valadares, Minas Gerais, Brazil;2. Nutrition and Health Department, Universidade Federal de Viçosa, PH Rolfs Avenue, s/n, Viçosa, 36571-000, Minas Gerais, Brazil;3. Embrapa Food Technology, Avenida das Américas, 29501, Guaratiba, 23020-470, Rio de Janeiro, RJ, Brazil;4. Embrapa Maize and Sorghum, Rodovia MG 424, Km 65, 35701-970, Sete Lagoas, MG, Brazil;5. Technology Food Department, Universidade Federal de Viçosa, PH Rolfs Avenue, s/n, Viçosa, 36571-000, Minas Gerais, Brazil;6. Cereal Quality Lab, Department of Soil & Crop Sciences, Texas A&M University, College Station, TX, 77843-2474, United States |
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| Abstract: | 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. |
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| Keywords: | Sorghum grain tea Processing technology Phenolic content Volatile compounds |
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