Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content

被引:119
作者
Awika, JM [1 ]
Dykes, L
Gu, LW
Rooney, LW
Prior, RL
机构
[1] Texas A&M Univ, Cereal Qual Lab, College Stn, TX 77843 USA
[2] USDA ARS, Arkansas Childrens Nutr Ctr, Little Rock, AR USA
关键词
sorghum; procyanidins; HPLC; extrusion; baking;
D O I
10.1021/jf0343128
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Sorghum procyanidins were characterized and quantified from two brown sorghum varieties and their processed products by normal phase HPLC with fluorescence detection. The DP of the procyanidins was determined by thiolysis. Quantification was done by using purified oligomeric and polymeric cocoa procyanidins as external standards. Sorghum procyanidins were composed mostly of high MW (DP > 10) polymers. Significant differences were observed in levels as well as distribution of the different MW procyanidins between the sorghums. Processing of the sorghum brans into cookies and bread significantly reduced the levels of procyanidins; this effect was more pronounced in the higher MW polymers. Cookies had a higher retention of procyanidins (42-84%) than bread (13-69%). Extrusion of sorghum grain resulted in an increase in the levels of procyanidin oligomers with DP less than or equal to 4 and decrease in polymers with DP greater than or equal to 6. This suggests a possible breakdown of the high MW polymers to the lower MW constituents during extrusion. Processing changes not only the content of procyanidins in sorghum products but also the relative ratio of the different molecular weights.
引用
收藏
页码:5516 / 5521
页数:6
相关论文
共 38 条
[1]   HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity [J].
Adamson, GE ;
Lazarus, SA ;
Mitchell, AE ;
Prior, RL ;
Cao, GH ;
Jacobs, PH ;
Kremers, BG ;
Hammerstone, JF ;
Rucker, RB ;
Ritter, KA ;
Schmitz, HH .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (10) :4184-4188
[2]  
Awika J, 2000, THESIS TEXAS A M U THESIS TEXAS A M U
[3]   Development of a competition assay for the evaluation of the binding of human parotid salivary proteins to dietary complex phenols and tannins using a peroxidase-labeled tannin [J].
Bacon, JR ;
Rhodes, MJC .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (12) :5083-5088
[4]   Electron paramagnetic resonance studies of radical species of proanthocyanidins and gallate esters [J].
Bors, W ;
Michel, C ;
Stettmaier, K .
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 2000, 374 (02) :347-355
[5]   Tannins and human health: A review [J].
Chung, KT ;
Wong, TY ;
Wei, CI ;
Huang, YW ;
Lin, Y .
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1998, 38 (06) :421-464
[6]   Delayed tumor onset in transgenic mice fed an amino acid-based diet supplemented with red wine solids [J].
Clifford, AJ ;
Ebeler, SE ;
Ebeler, JD ;
Bills, ND ;
Hinrichs, SH ;
Teissedre, PL ;
Waterhouse, AL .
AMERICAN JOURNAL OF CLINICAL NUTRITION, 1996, 64 (05) :748-756
[7]   NUTRIENT DIGESTIBILITY AND PERFORMANCE OF PIGS FED SORGHUMS VARYING IN TANNIN CONCENTRATION [J].
COUSINS, BW ;
TANKSLEY, TD ;
KNABE, DA ;
ZEBROWSKA, T .
JOURNAL OF ANIMAL SCIENCE, 1981, 53 (06) :1524-1537
[8]   Transport of proanthocyanidin dimer, trimer, and polymer across monolayers of human intestinal epithelial Caco-2 cells [J].
Deprez, S ;
Mila, I ;
Huneau, JF ;
Tome, D ;
Scalbert, A .
ANTIOXIDANTS & REDOX SIGNALING, 2001, 3 (06) :957-967
[9]  
Gordon LA, 2001, THESIS TEXAS A M U C
[10]   Fractionation of polymeric procyanidins from lowbush blueberry and quantification of procyanidins in selected foods with an optimized normal-phase HPLC-MS fluorescent detection method [J].
Gu, LW ;
Kelm, M ;
Hammerstone, JF ;
Beecher, G ;
Cunningham, D ;
Vannozzi, S ;
Prior, RL .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (17) :4852-4860